Eggs do contain small amounts of antioxidants, making them a moderately healthy food choice. Eggs contain various types of antioxidants, including lutein and zeaxanthin found in the yolk, which is known to help protect against age-related macular degeneration and other eye-related diseases.
In addition, eggs contain minerals such as phosphorus, selenium, iron, zinc, and carotenoids, which have antioxidant properties.
Although eggs are not particularly high in antioxidants compared to fruits and vegetables, they still contain some beneficial antioxidants.
For example, the yolk of an egg contains around 0.25 mg of lutein and zeaxanthin, while one cup of raw spinach contains around 30 mg of lutein and zeaxanthin. However, while fruits and vegetables are important sources of antioxidants, eggs can still be a part of a healthy and balanced diet.
Cooking eggs can reduce their antioxidant properties by up to half, so it’s best to eat them as fresh as possible. If you want to maximize the number of antioxidants in your eggs, consider boiling or poaching them instead of frying them. Frying eggs can oxidize cholesterol in the yolks, which can decrease the overall antioxidant value of the egg.
In addition to antioxidants, eggs are also a great source of other essential nutrients. For instance, eggs contain tryptophan and tyrosine, which are amino acids that help produce neurotransmitters in the brain. Furthermore, eggs are rich in vitamins A, D, E, K, and B2, as well as selenium and iodine, which are important for maintaining a healthy thyroid gland.
Eggs are not high in antioxidants compared to other foods, but they still contain some beneficial antioxidants that can contribute to overall health. Cooking methods can affect the antioxidant properties of eggs, so boiling or poaching is a better option than frying. However, eggs are still an excellent source of other essential nutrients and can be a healthy addition to a balanced diet.