(High in Protein, B Vitamins, Iron and Other Minerals)

3 to 4 egg yolks a week may be eaten (egg whites are not limited).

Because of their cholesterol content (213 mg per yolk), limit your eggs and egg yolks to no more than 3 to 4 per week. Be sure to count any egg yolks used in cooking and in store-bought foods in your total for the week.

Use two egg whites or one egg white plus 2 teaspoons of unsaturated oil in place of one whole egg in cooking. You can also use cholesterol-free commercial egg substitutes. Eat only cooked eggs and egg whites - not raw.