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  2. How much protein is in an egg? Dietitians break down the ...

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    Eggs play a big role in many people's protein intake, but you might wonder exactly how much is it packing. Ahead, experts break down all the benefits of the food. How much protein is in an egg?

  3. How Many Calories in An Egg? The Health Benefits Explained - AOL

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    What are the health benefits of eggs? How many calories are in an egg? We've got the answers to all these egg-cellent questions!

  4. Here's The Truth About Eating Raw Eggs - AOL

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    "The health risks associated with raw egg consumption are mainly tied to GI illness- diarrhea, fever, vomiting and stomach pain," Meyer says. "These symptoms can also cause dehydration.

  5. Eggs as food - Wikipedia

    en.wikipedia.org/wiki/Eggs_as_food

    A 2018 meta-analysis of randomized clinical trials found that consumption of eggs increases total cholesterol (TC), LDL-C and HDL-C compared to no egg-consumption but not to low-egg control diets. [78] In 2020, two meta-analyses found that moderate egg consumption (up to one egg a day) is not associated with an increased cardiovascular disease ...

  6. Protein (nutrient) - Wikipedia

    en.wikipedia.org/wiki/Protein_(nutrient)

    The recommendation is not to limit intake of meats or protein, but rather to monitor and keep within daily limits the sodium (< 2300 mg), saturated fats (less than 10% of total calories per day), and added sugars (less than 10% of total calories per day) that may be increased as a result of consumption of certain meats and proteins. While the ...

  7. Biological value - Wikipedia

    en.wikipedia.org/wiki/Biological_value

    Biological value (BV) is a measure of the proportion of absorbed protein from a food which becomes incorporated into the proteins of the organism's body. It captures how readily the digested protein can be used in protein synthesis in the cells of the organism.

  8. How Many Calories in An Egg? The Health Benefits Explained - AOL

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  9. Avidin - Wikipedia

    en.wikipedia.org/wiki/Avidin

    A raw egg yolk surrounded by the egg white. Avidin was first isolated from raw chicken egg white by Esmond Emerson Snell. Avidin was discovered by Esmond Emerson Snell (1914–2003). This discovery began with the observation that chicks on a diet of raw egg white were deficient in biotin, despite availability of the vitamin in their diet. [8]

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