Nutrition cause


Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years. Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. The most popular choice for egg consumption are chicken eggs. Other popular choices for egg consumption are duck, quail, roe, and caviar.

Risk Factor
Measured in serving

There are 1 risk of Eggs, including:

Cardiovascular Disease Cardiovascular outcome
Minor increase risk of Cardiovascular Disease
Cardiovascular system

1 study

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Related to Eggs

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