Egg whites are an excellent source of complete protein and although the yolk has a cholesterol content, lecithin and choline are also present and these are fat emulsifiers. The yolk also contains vitamins A, B2, niacin, biotin, D and E, and the minerals copper, iron, sulfur, and phosphorus, as well as unsaturated fatty acids. Some eggs are available that are fortified with omega-3 fatty acids. Raw egg white should not be consumed in great quantities because it contains a protein, avidin, that interferes with the absorption of biotin. Eggs should be obtained from free range chickens that are raised hormone and drug free.

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