Eggs have a high biological value because, in addition to many vitamins and minerals,

they also contain all nine essential amino acids in a balanced ratio and choline.

All nine essential amino acids are contained in the egg. The body cannot produce these substances itself and has to take them in through food.

The ratio of amino acids is most favorable in eggs. For example, they contain the amino acid tryptophan, which supports the formation of serotonin - the happiness hormone - in the body.

The carotenoids lutein and zeaxanthin have a positive effect on the eyes, as they counteract macular degeneration and cataracts.

Chicken eggs also provide a lot of choline. This nutrient is used by the body, among other things, to produce the neurotransmitter acetylcholine. Acetylcholine counteracts Alzheimer's and other forms of dementia, and choline can improve memory performance, especially in the elderly.

This substance is also used in medicine to treat Parkinson's, Huntington's and similar nerve diseases.

If we take in too little choline, according to a study by the University of North Carolina, this can increase the risk of developing nervous diseases or liver problems