Todays eggs are more nutritious then 30 years ago
Eggs produced today contain 75% more vitamin D and double the amount of selenium than eggs produced 30 years ago, according to a new study led by the Institute of Food Research’s Food Databanks National Capability. Today’s eggs also contain about 20% less fat, more than 20% less saturated fat, 13% fewer calories and more than 10% less cholesterol than previous surveys suggested.
The data, produced by the UK Foodcomp project consortium and funded by the Department of Health (DOH) as part of its rolling program of nutrient analysis surveys, provides the first update on the nutrient content of eggs since the 1980s. Changes to the egg data reflect improvements in the feed given to chickens, an increase in average egg size, and improvements to methods of analysis.
“Eggs are a valuable component of a healthy diet,” said Paul Finglas, head of the Food Databanks National Capability based on Norwich Research Park.“Our new data shows that their composition is in line with changes in egg production and these changes could have positive health benefits.”
An average medium egg now contains 66 calories (compared to the previous figure of 78 calories) and an average large egg 77 calories (previously 91 calories). The average medium egg now contains around 177 mg of cholesterol.
If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader.
Comments
No comments yet.
Sorry, the comment form is closed at this time.