Egg is a natural and excellent source of protein, amino acids and minerals and a fast way to feed someone hungry. Either poached or fried, it is a versatile food. It is a readily available, inexpensive food. The protein of an egg is both high in quality and low in cost. To the vast majority of the working people, it is a cheap source of nutrition as they cannot afford to buy fish or meat at an exorbitant price. Purchasing an egg at the rate of Tk 8-10, they can easily meet their day-to-day nutritional requirement. In the past, there was some controversy about whether eggs are healthful or not, especially concerning cholesterol. The current thinking, however, is that egg is conducive to good health. A report released by the FAO of the UN in 2013, stated that there is no relationship of heart-related disease with intake of eggs.
Discarding the wrong notions, everyone should always highlight the health benefits of eggs. Regular awareness campaigns should also be conducted by the ministries concerned to this effect. Considering its food value, the WHO has suggested that a person should take at least 104 eggs annually. It is a must to lead a healthy life as egg is a powerhouse of disease-fighting nutrients like lutein and zeaxanthin. It helps reduce the risk of age-related macular degeneration, the leading cause of blindness in older adults. And brain development and memory may also be enhanced by the choline content of egg.