Eggs are one of the most commonly consumed animal products in Grenada.
It is a great source of protein and contains vitamins and minerals like vitamins A, B-2, B-12, B-5, D and E, folic acid, iodine and phosphorus. An average size egg provides about 6 grams of protein.
Your body uses protein to build and repair muscles, provide energy, promote growth and development in children and create enzymes and hormones. The amount of protein in eggs might help keep you feeling full longer, which means you’ll snack less, reducing your overall caloric intake.
Eggs contain vitamins and minerals that are needed for the regular functioning of cells, including the brain, nervous system, memory and metabolism. Vitamin A found in significant amounts and B-12 in minute amounts in eggs are essential for a healthy immune system. A strong immune system helps you better fight diseases and viruses and helps you feel and look better.
Eggs form part of a healthy diet but it is also one of the foods more prone to bacteria if not properly stored or cooked. Avoid eating raw or under-cooked eggs and do not use an egg if the shell is cracked.
Eggs should be properly cooked until the yolks are firm. It is recommended that eggs be stored in the refrigerator because if left at room temperature, they can sweat, making it easier for bacteria to grow.
Eggs can be prepared in many ways; frying, hard-boiling, poaching, scrambling, and baking; made into omelets, pancakes or quiche. It’s quite simple to incorporate into your diet as a great breakfast, lunch or snack option.
(Submitted by the Grenada Food & Nutrition Council)