Reduce Stroke Risk with Eggs

According to a study published in the Journal of the American College of Nutrition, eating one egg per day can reduce the risk of stroke by 12%.

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A large egg contains 6 grams of high-quality protein, vitamin E, D, A, and antioxidants like lutein and zeaxanthin in the yolk.
To draw these conclusions, experts synthesized the results of a series of studies from 1982-2015 involving over 500,000 people.

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