The nutritional values of the egg and its yolk have been debated by nutritionists for years. Originally, the egg got a bad reputation with regard to cardiovascular health, as one large egg contains approximately 187 milligrams of cholesterol; however, most research has shown that cholesterol found in foods isn’t fully to blame for increased LDL in the body—that’s low-density lipoprotein, the so-called bad cholesterol.
Compared to other animal products, the average egg actually contains relatively small amounts of saturated fats—approximately 1.6 grams per yolk.
Additionally, various studies from the Harvard School of Public Health and the British Nutrition Foundation have found that eggs have clinically insignificant effects on blood cholesterol and are not associated with an increased cardiovascular risk.
Plus, there are several nutrients specific to the egg yolk that help promote overall health and muscle growth, like choline, the B-vitamins and protein—and particularly leucine, the anabolic amino