Eggs are highly nutritious which contains good quality protein. It is a source of healthy fats including omega-3 fats. It was proved that the risk of heart disease can be reduced by eating 6-7 eggs per week.
The research had proved that eating one egg for breakfast can reduce the risk of stroke. A study published in the Journal of the American College of Nutrition reported that eating one egg per day can reduce the risk of stroke by 12 percent.
Researchers and most people say that the egg contains approximately 186 mg of cholesterol. But in addition to that, it contains protein, vitamins, minerals, antioxidants and essential fatty acids. So, rather than just focusing on one element, cholesterol they are nutrient-dense food that should be focused on a whole. The antioxidants in egg help to prevent cardiovascular disease and cancer.
The Department of Agricultural Food and Nutritional Science had examined that the egg yolks produced by hens fed with either wheat or corn diet contained two amino acids such as tryptophan and tyrosine. These two amino acids are rich in antioxidants. The egg yolks in their raw state have almost twice as many antioxidant properties as an apple. When the eggs are fried or boiled, the antioxidant properties will be reduced by half and a little more than half of the eggs were cooked in a microwave.
One more reason that the eggs are considered as a heart-healthy food is due to the presence of omega-3 fatty acids. When triglycerides are consumed as a part of healthy diet, it can regulate and lowers cholesterol. As high triglycerides are considered as a serious risk factor for cardiovascular disease and low blood triglyceride level equals a smaller risk for developing heart disease.