However, according to nutrition experts, the way of processing and combining food when eating eggs can significantly affect the absorption of this vitamin.
Nutrition expert Dr. Walter Willett from Harvard T.H. Chan School of Public Health said that most of the egg vitamin D is concentrated in the yolk. Therefore, if you only eat egg whites to limit cholesterol, the body will miss out on an important natural source of vitamin D. "Egg yolk contains many beneficial micronutrients, including vitamin D, so eating the whole egg will help maximize nutritional value," Walter Willett said.
In addition, vitamin D is a fat-soluble vitamin, so combining eggs with good fat-containing foods can help the body absorb more effectively. Eating eggs with healthy fat sources such as olive oil, avocado or nuts will support the process of vitamin D absorption through the intestines.
The method of processing eggs also needs to be noted. Experts recommend boiling or pan-frying eggs to medium heat, avoid frying at too high temperatures for a long time, as this may reduce a part of the nutritional value.
Eating eggs for breakfast or lunch is also considered a good time for the body. At the same time, it should be combined with sun exposure to help support vitamin D metabolism more effectively.
