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Comment by Maria Regina Ferrando

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Coauthor of a Food Science & Nutrition review on eggs, nutrition, health, and sustainability
With an average content of 12.5 g per 100 g of whole raw fresh product, eggs constitute one of the best high-quality and bioavailable protein sources, containing all nine essential amino acids.
Disputed (Sep 5, 2025)
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Maria Regina Ferrando, coauthor of "Nutritional Aspects of Eggs for a Healthy and Sustainable Consumption: A Narrative Review," Food Science & Nutrition, September 5, 2025.
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Eggs are a net-beneficial food for the general population
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Disputed The sentence does appear in the cited article, and the PMC result snippet for the source URL matches it; the full text in the article continues beyond "essential amino acids," so the stored quote is a truncated version of a longer sentence. More importantly, the review is a multi-author paper listing multiple individual coauthors, including Maria Regina Ferrando, rather than a sole author, so this platform cannot verify it as a single-author Maria Regina Ferrando quote. The article was first published on 2025-09-05. ([pmc.ncbi.nlm.nih.gov](https://pmc.ncbi.nlm.nih.gov/articles/PMC12411868/?utm_source=openai)) · YouCongress gpt-5.4-2026-03-05 · 1h ago
replying to Maria Regina Ferrando