Research funded by the American Egg Board and carried out at the EpidStat Institute in Michigan found that eating an egg a day cut stroke chances by 12 percent. Scientists looked at the diet of around 300,000 adults and published their research in the journal of the American College of Nutrition.

“Eggs do have many positive nutritional attributes, including antioxidants, which have been shown to reduce oxidative stress and inflammation,” said lead researcher Dr. Dominik Alexander. “They are also an excellent source of protein, which has been related to lower blood pressure.”

One large egg boasts six grams of protein, as well as vitamins E, D, and A, and antioxidants lutein and zeaxanthin. Dr. Tia Rains, interim executive director of the U.S. Egg Nutrition Center, said the systematic review and meta-analysis underscored prior research.