Nutrition and Eggs
Decreasing the consumption of eggs will decrease the number of chicks killed. It also has health benefits. One egg contains the amount of cholesterol equivalent to the maximum daily allowance. And eggs are not the only source of cholesterol in our diet. People who are not vegan consume cholesterol in milk and dairy products, in meat, in fish, and in dishes that include eggs as ingredients. Therefore it is difficult to not go over the recommended daily cholesterol consumption, without reducing the number of eggs we eat.
Another danger to our health is food poisoning – Salmonella. Eggs and eggs products are a leading cause of food poisoning. Light poisoning cases will only cause diarrhea for a short period, and therefore many poisoning cases are not even documented by health authorities. In severe cases, poisoning can even cause death.
All of the nutrients from eggs are found in plant based foods. Beta Carotene (which transforms in the body to vitamin A) is found in yellow-orange fruit, like carrots, sweet potatos, peach, apricots and oranges, as well as in and in green leaves like kale, turnip greens, collards and spinach. Vitamin E is found in vegetable-oils, in nuts and in almonds. Choline is found in soy, cabbage, cauliflower, lettuce, peanuts and oats. Lutein is found, in larger quantities than in eggs, in oranges, peas, corn, broccoli and more. High quality protein is not lacking in our western diet and our body can get it from the variety of grains and legumes in our food.