People with diabetes are encouraged to eat a more plant-based diet with protein sources that are low in saturated fat and cholesterol, such as poultry, fish, legumes, beans, nuts, low-fat dairy and eggs. However, many people with diabetes avoid eggs and don’t recognize them as part of a plant-based diet. Eggs can be found within the recommended eating patterns of the American Diabetes Association and American Heart Association.
“Plant-based” doesn’t mean only fruits and vegetables; it also includes high-quality protein foods like eggs – a fact that is not well-known among Americans. A survey conducted by the Egg Nutrition Center (ENC) found that when asked, nearly two–thirds of consumers (63 percent) did not believe that a plant-based diet offered enough protein, and more than four in five consumers (82 percent) did not believe eggs were part of a plant-based diet.
Eggs are an all-natural nutrient powerhouse. For just 70 calories one large egg provides13 essential vitamins and minerals and 6 grams of high-quality protein. The quality of dietary protein is determined by its amino acid composition as well as how well the body digests and utilizes the amino acid
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