X000d_contains: Egg

Eggs are laid by female animals of many species, including birds, reptiles, amphibians, a few mammals, and fish. The most commonly consumed eggs are laid by chickens. They are a nutrient-dense food, containing protein, vitamins, and minerals.

Eggs are used in a wide variety of foods for their nutritional value and functional properties. They act as binders, emulsifiers, and leavening agents in baked goods, and add richness and flavor to dishes like pasta and savory bakery products.

Eggs are a source of protein and other nutrients. While eggs contain cholesterol, dietary cholesterol has a less significant impact on blood cholesterol levels for most people than previously thought. Research on eggs and heart health has yielded mixed results, with some studies showing no association with increased risk of heart disease at moderate consumption levels. The FDA considers eggs to be a major food allergen.