Eggs and Omega Fatty Acids
Nature made a perfect food in the humble egg—replete with all the nutrients needed to nourish a young life. Eggs continue as the all-purpose, nutritious staple that works with any culinary style and any lifestyle.
Egg Nutrition: Omega-3 and Omega-6
Did you know that eggs are a natural source of omega-3 and omega-6 fatty acids?
Eating omega-3s can reduce your risk of cardiovascular disease, lower your blood pressure, and probably relive symptoms of depression, Alzheimer’s disease, and rheumatoid arthritis, according to current research.
Some of the omega-6 fatty acids are thought to have an anti-inflammatory effect in the body. They may also reduce the risk of cardiovascular disease.
Nutrition scientists emphasize keeping the two types of healthy fat in balance, with more omega-3 than omega-6 . The ideal ratio is 4-to-1.
One form of omega-3, called ALA, is easy to find in flaxseed, chia seeds, walnuts, and canola oil. Eggs also offer ALA. In addition, eggs provide DHA, another type of omega-3. Omega-3s from fatty fish are plentiful and easy for the body to use. Fatty fish that are high in omega-3s include salmon, trout, sardines, and tuna—the supreme sources of this healthy fat.
Salmon with your eggs?
You can take advantage of egg nutrition and the omega-3 benefits of fatty fish when you combine salmon with your egg dishes. How about adding some smoked salmon to your next omelet? Or try this popular recipe for an open-faced scrambled egg sandwich with salmon butter.