Eggs

Advantages

Excellent source of vitamin B12

Rich in vitamins and minerals

High in protein

Disadvantages

High cholesterol content

Can cause food allergy

Risk of salmonella poisoning if not thoroughly cooked

Eggs are designed by nature to provide protein, vitamins and minerals for developing chicks.

Vitamin B12, which is present in meat, is vital for the nervous system and eggs can provide an important contribution of this vitamin to the vegetarian diet.

A large egg provides 6-8g of protein and 5.7g of fat of which less than 2g is saturated. A single egg yolk contains around 448 mg of cholesterol, the average daily cholesterol intake in Britain is 390 mg for men and 290 mg for women.

The British Heart Foundation recommends eating no more than four eggs a week.

Only one egg in every 7000 harbours salmonella bacteria. However, the Department of Health recommends that eating raw eggs in any form should be avoided and warns of the risk of salmonella poisoning posed by partly cooked eggs; particularly vulnerable are young children, the elderly, the sick, pregnant women, AIDS sufferers and others whose immunity has been effected by illness.