Nutrition guidelines for egg consumption with high cholesterol

According to the National Institute of Nutrition, individuals with high cholesterol or hypertension do not need to strictly avoid eggs. While 100 grams of whole eggs contain approximately 600 mg of cholesterol, eggs also contain lecithin, which helps regulate cholesterol metabolism and may inhibit some cholesterol absorption.

For those with metabolic disorders, it is recommended to consume eggs in moderation, such as two eggs per week. The nutritional value of eggs is high, providing a balanced ratio of proteins, lipids, carbohydrates, vitamins, and minerals. Most minerals, such as iron, zinc, copper, manganese, and iodine, as well as fat-soluble vitamins (A, D, E, K) and water-soluble vitamins (B1, B6), are concentrated in the yolk.

To maintain a healthy diet, eggs should be part of a balanced meal that includes fiber from green vegetables and minimal oil during preparation.