Did you know that IU chefs cook with real eggs (not powdered) in every dining location?
In the fall 2024 semester alone, IU Dining used about 9,600 gallons of cage free liquid eggs, which equals around 612,608 individual eggs. That’s in addition to the 312,046 shelled eggs served that semester.
Just one large, boiled egg is packed with lots of your recommended nutritional daily value (DV).
A single egg holds 0.6-0.7 grams of B12, 1 mg of B5, and 15.4 grams of selenium. Selenium is an antioxidant that supports thyroid and cognitive function; other good sources are lean meat, pasta, rice, Brazil nuts, and seafood. A single egg also contains 147 mg of choline, which is used to build cell membranes and produce signaling molecules in the brain.*
Eggs are a natural source of Vitamin A, Folate, and Phosphorous, and they have vitamin D, vitamin E, vitamin B6, calcium, and zinc.
While the health benefits of eating eggs outweigh the risks in most cases, ask your doctor or nutritionist about eating eggs if you have high cholesterol.
*source: Healthline