Eggs by Paramhansa Yogananda
HEALTH CULTURE
Eggs are also a protein food and therefore an important meat substitute. The yolk is more valuable than the white because it contains all of the fat and most of the minerals and vitamins. Eggs are a valuable source of iron and phosphorus and are rich in vitamins A, B, and D. Dieticians recommend at least one egg a day for each individual. Because of their function in nature of supplying nutrition to the unborn chick, they are very efficient as sources of the energy and the materials for growth and development. All of the elements in eggs are “in forms well fitted for conversion into body tissue.”
Praecepta Lessons, Volume 3 (1938): Praeceptum #75
