According to the health news website Verywell Health , American nutritionist Amy Brownstein suggests four food groups that can be eaten with eggs.
1. Beans
Legumes are rich in soluble fiber, which can help reduce cholesterol absorption in the intestines and increase bile acid excretion. They also contain resistant starch, which is fermented by gut bacteria into short-chain fatty acids, potentially impacting cholesterol metabolism in the liver.
In addition, beans provide potassium and are generally low in sodium if not overly salty. Potassium contributes to regulating blood pressure by supporting sodium balance and vascular function.