Do you know the difference between these 3 methods? 🍳 We break down the pros and cons of the many ways to cook an egg here:
Since dietary sources of vitamin D are limited , the fact that baking decreases levels of vitamin D resulted in a significant docking in their ratings.Egg whites came into fashion because American public health officials believed that consuming the cholesterol found in egg yolks could raise your blood levels of cholesterol, which can ultimately lead to increasing your risk of heart attacks and stroke. Now, experts have found that's not the case.
You're missing out on the plethora of micronutrients and healthy fatty acids found in the nutrient-dense yolk, including selenium, riboflavin, vitamin D, phosphorus, vitamin B12, folate, iron, vitamin A, vitamin B6, and choline: a B-vitamin that helps prevent the accumulation of belly fat. Additionally, you have to crack an egg to remove the yolk, so really the only way to cook egg whites is with a cooking fat.
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