Are some eggs healthier than the other?

[daved150]

TweetToday's eggs are lower in cholesterol! One Grade "A" large egg has almost 1/3 less cholesterol than its counterpart from a decade ago due to the changes in feeding practices. Eggs nowadays contain only 190mg cholesterol, compared to 274mg in 1991.

Eggs are being recognized for their outstanding nutritional qualities. Recent research shows that healthy adults can enjoy an egg every day without increasing their risk for heart disease. A study by the Harvard School of Public Health found no significant link between eating eggs and developing heart disease among healthy individuals. However, if you have high cholesterol or known risks to heart diseases, the NCEP and AHA recommends not eating more than 2 yolks per week. For more info, go here if you are following the TLC Diet for High Cholesterol

Did You Know?
Egg yolk color is determined by the type of feed a hen eats. A wheat-based diet will produce a pale yellow yolk, while a corn or alfalfa-based diet yields a darker yellow yolk. The color of the yolk does not indicate egg quality, freshness or nutritional value.

Different Egg Products

Brown eggs: Eggshell color can vary but it has nothing to do with the quality, flavor, nutritive value, cooking characteristics or shell thickness of an egg. The eggshell color only depends upon the breed of the hen.
Omega-3 enhanced eggs are from hens fed a diet containing 10 - 20% flax seed. Flax seed contains omega 3 fatty acids which are important for lowering blood triglyceride levels. (Also Read: How to lower Triglycerides?) Omega-3 enhanced eggs contain ~10 times omega 3 fatty acids than the classic eggs. The cholesterol and the total fat contents, however, are about the same as in classic eggs.
Organic eggs are produced by hens fed certified organic grains. Organic eggs have the same nutritional content, fat or cholesterol as classic eggs.
Free Run eggs are produced by hens that are able to move about the floor of the barn and have access to nesting boxes and perches. The nutrient content of these eggs is the same as that of classic eggs.
Free Range eggs are produced in a similar environment as free run eggs but hens have access to outdoor runs as well. The nutrient content of these eggs is the same as that of classic eggs.
Processed eggs such as liquid egg whites or dried egg whites are shell eggs broken by special machines then pasteurized before being further processed and packaged in liquid, frozen or dried form. Process egg products may also contain preservatives and flavor or color additives.

Eggs are rich in folate, vitamin B12, monounsaturated fatty acids and polyunsaturated fatty acids such as omega-3 and omega-6 fatty acids. The yolks are a good source of lutein (a type of antioxidants) as well. Eggs are a nutritious food and can be eaten in moderation everyday for healthy adults.

[bowbow]

TweetGood article Dave. Personally I think eggs with a darker colored yolk have a better taste versus the pale yolk.

[daved150]

Tweet

Good article Dave. Personally I think eggs with a darker colored yolk have a better taste versus the pale yolk.

yea!! i've noticed that too! i thaught it was just me, lol