Despite rising prices linked to bird flu, eggs continue to be a highly accessible and affordable protein source, noted for their versatility and ease of cooking. Nutrition experts, including Dr. Martha Gulati, address concerns regarding dietary cholesterol in eggs, raising questions from patients with high cholesterol about their consumption. While one egg contains 207 milligrams of cholesterol, which is notably higher than some processed meat options, eggs remain a staple for potential health benefits and culinary flexibility, supported by a variety of recipes from New York Times Cooking.
Eggs are among the most accessible and affordable protein sources, even as bird flu raises prices, remaining cheaper than many lean meats and fresh fish.
Dr. Martha Gulati explains that patients with high cholesterol often inquire about egg consumption due to its high dietary cholesterol content.
One egg contains 207 milligrams of cholesterol, significantly more than a sausage link, prompting important dietary questions among health-conscious individuals.
Eggs not only serve as a nutritious food option but are also versatile, portable, and easy to prepare for novice cooks.
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