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University of Illinois Extension Nutrition Educator Promoting Benefits of Eggs

During the Easter season, kids enjoy the excitement of a good Easter egg hunt and a University of Illinois nutrition educator says it is not uncommon to find eggs of different colors.

 

On the WHOW Morning Show Monday, U of I Extension nutrition educator in DeWitt, Macon, and Piatt Counties Caitlin Mellendor, told Regional Radio just like you might encounter a blue egg on an Easter egg hunt, you might encounter a blue egg as well.

 

 

According to Mellendorf, when you're shopping at the grocery store, just because you encounter a more expensive, brown egg doesn't necessarily mean it is better nutritionally. She says there are a lot of factors that may make an egg brown including a hen's diet or size.

 

 

When you purchase an egg from the carton in a grocery store, Mellendorf indicates those eggs are likely coming from various parts of the midwest, if not the country. She points out you'll find the fresher the egg, the more vibrant the colors of the yoke.

 

 

Eggs offer a tremendous value nutritionally as well. According to Mellendor, they offer a lot of protein but there are also nutrients in them that prevent various diseases.

 

 

Carbohydrates and cholesterol have always been two terms attached to eggs and Mellendorf indicates eggs are a zero carb food and points out recent studies are showing cholesterol from eggs is not contributing to cholesterol problems in people. 

 

 

Mellendorf says if you were limiting egg consumption because of cholesterol issues, you might reconsider that habit. She points outs they are still showing those with heart disease might consider a consultation with your healthcare professional before you reintroduce eggs or add them to your diet. 

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