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Whole foods are foods that are closest to their natural state, including unprocessed fruit, vegetables, whole grains, eggs, whole fish skinless poultry and lean red meat. Research shows that dietary patterns that include more whole foods results in higher nutrient intake and an increased quantity of antioxidants.
Eggs have the highest nutritional quality protein of all food sources
Protein is a source of energy but its main role in the body is growth and repair. It helps in the formation of muscles, hair, nails, skin and organs, such as the heart, kidneys and liver. The protein found in eggs is considered to be of the highest quality, providing the right amount and balance of amino acids to match human requirements.
Eggs contain over 11 essential vitamins and minerals including:
Selenium – antioxidant which protects our body and immune system Folate – for growth and maintenance of healthy cells Biotin – helps cell metabolism and the utilisation of fats, proteins and carbohydrates Calcium – for building and maintain bones and teeth Cephalin – a phosphorus-containing lipid found in tissues Lecithin – contains acetylcholine which has been proven to help brain function Pantothenic acid (Vitamin B5 ) – releases energy from our food for our body to use Vitamin B12 – for brain and nervous system functions and blood formation Vitamin A – for growth and eye health Iodine – to ensure proper function of our thyroid gland Vitamin E – antioxidant to protect our bodies against disease Phosphorous – helps build strong bones and teeth Iron – to produce haemoglobin which carries oxygen around our bodies Thiamine – to turn carbohydrates into energy our body can use Zinc – helps in growth, wound healing, blood formation and maintenance of tissues Vitamin D – important in bonehealth
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Source: The Concise New Zealand Food Composition Tables. 7th edition. RDI based on male 31-50yr, 1.9m, 80kg, 10,400kJ/day
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