According to the National Institute of Nutrition (NIN) guidelines, it is safe for adults to consume one egg a day, 3-4 times a week as part of a healthy balanced meal. However, for people who have diabetes and heart disease, it may be best to limit egg consumption to no more than three yolks per week. The Recommended Dietary Allowance for cholesterol intake is 300mg/day, according to ICMR and NIN guidelines. One egg provides around 180-300mg of cholesterol, which is present only in the yolk; egg white is cholesterol-free. Recent studies have pointed out that dietary cholesterol is not a potential health risk for heart diseases, stroke, and high BP, so from this point of view, it is safe to consume eggs. Egg consumers demonstrated significantly higher intakes of dietary fiber, calcium, magnesium, potassium, total choline, vitamin A, vitamin C, vitamin D, and vitamin E when compared to egg non-consumers.