Eggs have excellent nutritional value. They contain protein which is needed for building and repairing the cells in muscles and other body tissues. They also supply valuable minerals and vitamins. Eggs contain vitamin A, all 8 of the B group vitamins as well as vitamins D and E. In fact, eggs supply all the vitamins except for vitamin C. (Fruits, fruit juices and vegatables are the only sources of vitamin C). Vitamins A, D, E are found only in the egg yolk. Most of the B group vitamins are in both the yolk and the white although the yolk has greater quantities. The most important mineral in eggs is iron and it's found

in the yolk. The iron is absorbed best if food containing citamin C is eaten at the same meal. Fruit, a glass of juice or some type of vegatable should therefore be eaten at the same meal as an egg. Eggs also contain zinc, iodine, phosphorus, potassium and small quantities of other minerals. Eggs contain some fat - found only in the yolk. Cholesterol is also present in the egg yolk. Recent research suggests that cholesterol in foods will not cause problems if the diet is low in fat. Eggs provide an excellent selection of nutrients. Like most foods they should be eaten in moderation. A special thankyou to the Egg Industry Research and Development Council.