A lot has been said about the health benefits of eating eggs. They are cheap, versatile source of protein, packed with vitamins, minerals, antioxidants, and omega-3 fatty acids. We’ve scrambled, poached, baked and whipped them into everything from soups to custards. But what about the shell? Are they just waste and useless?
Decades past, eggshell powder processed from eggs has been used as a natural calcium supplement. Eggshells are roughly 40% calcium, with each gram providing 381–401 mg. Half an eggshell may provide enough calcium to meet the daily requirements for adults, which is 1,000 mg per day.
We may be losing a lot on a valuable source of calcium when we discard our eggshells. Many have seen an eggshell but many don’t really know what this seemingly waste can do for us.
Once you have your eggshell powder, you can add it to a variety of foods for maximum utility. This includes coffee, yoghurt, smoothies, nut butter, bread, spaghetti, pizza, fried meat etc. A slight gritty texture may, however, result in some meals.
A half teaspoon of eggshell powder per day supplies 400–500 milligrams of additional bioavailable calcium.
Also, the alkaline nature of the eggshells balances out the coffee’s acidity, resulting in a smoother, mellower flavour without coffee’s bitterness.
Oftentimes, we downplay the eggshell as a food source, missing the high quantity of quality calcium contained in each shell. We ought to reconsider its place at the table. So the next time you crack open an egg, think twice before tossing that shell.
Note: Moderate your intake and do consult a health professional. Excessive intake of calcium may cause health problems, such as kidney stones, and potentially raise the risk of heart disease.
Sources: Health Line, Draxe, Oh Simply