Egg whites are good; whole eggs are better

The entire egg -- not just the whites -- can offer the most nutrition. The yolk is rich in vitamins A and E, folate, calcium and iron. Skeptical egg-white eaters can compromise by substituting half eggs and half egg whites in recipes for dishes such as a Mexican-style frittata.

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Times (Munster-Hammond-Merrillville-Valparaiso, Ind.), The

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