One nutrient found in eggs that often gets less attention is choline.

Choline is needed for several important functions in the body, including the formation of cell membranes and production of acetylcholine, a neurotransmitter involved in memory, muscle control, and other processes.

The body can make some choline, but dietary intake also contributes to overall needs.

Eggs are one of the more concentrated dietary sources of this nutrient.

That makes them particularly useful in a varied diet that also includes other choline-containing foods such as fish, meat, dairy products, soy foods, and some legumes.

As always, a single food should not be expected to supply every nutrient your body needs.

The biggest benefit comes from dietary variety.

4. Eggs Provide Vitamin B12

Vitamin B12 is important for normal red blood cell formation, neurological function, and DNA synthesis.

Eggs provide some vitamin B12, although they are not necessarily the most concentrated source compared with foods such as fish, shellfish, meat, and some fortified products.

Still, adding eggs to a varied diet can contribute to total B12 intake.

This can be particularly relevant for people who eat little or no meat, although plant-based eaters need to pay special attention to reliable sources of vitamin B12 because most unfortified plant foods do not naturally contain significant amounts.

If someone has symptoms of B12 deficiency or is at higher risk because of their diet or a medical condition, testing and professional guidance are more useful than simply adding more eggs.

5. They Supply Selenium and Other Micronutrients

Eggs also contain selenium, a mineral involved in antioxidant defense and thyroid hormone metabolism.

They provide smaller amounts of several other micronutrients as well.

One reason eggs are nutritionally useful is that the yolk and white contribute different components.

The white is particularly well known for protein.

The yolk contains much of the egg's fat and many of its vitamins and minerals.

That means eating only egg whites eliminates some of the nutrients found in the yolk.

For most people who tolerate eggs, the whole egg can be part of a balanced eating pattern.

6. Boiling Avoids Extra Cooking Fat

The cooking method matters.

Boiling an egg does not require butter, oil, or other added cooking fats.

That can make boiled eggs a relatively simple option compared with eggs fried in large amounts of oil or butter.

This doesn't mean fried eggs are automatically unhealthy.

Cooking methods can vary enormously.