5. Lutein and Zeaxanthin
Lutein and zeaxanthin are vital antioxidants, which protect your cells from damage. Most notably, they support the clearance of free radicals and serve in protecting against eye conditions.
As carotenoids, they are naturally present in foods, especially in dark green leafy vegetables, such as spinach and kale – as well as in egg yolks. However, due to their high bioavailability and not being subject to seasonal variation, the consumption of eggs is a favourable source of lutein and zeaxanthin in the diet.
There is currently insufficient research to indicate an exact level of recommended dietary intake for lutein and zeaxanthin, although some researchers have recommended levels as high as 6mg per day.
One serve of two eggs contains around 530µg of lutein and zeaxanthin, alongside being an effective vehicle for increased and site-specific antioxidant uptake.
6. Riboflavin (Vitamin B2)
Riboflavin – also known as vitamin B2 – is necessary for cell growth, energy metabolism, red blood cell development, healthy vision, and the sound functioning of the nervous system. It also serves as an antioxidant nutrient, fighting damaging particles in the body known as free radicals.
Bacteria in your gut can produce small amounts of riboflavin, but not enough to meet sufficient dietary needs or store any as a backup – making the case to incorporate effective amounts in your diet even more important. To make it easy, a serving of two eggs contains 24% of your RDI of Riboflavin.