Many Americans have shied away from eggs despite their taste, value, convenience and nutrition for fear of dietary cholesterol. More than 40 years of research have demonstrated that eggs will not impact their risk of heart disease.Nearly half of the protein and most of the vitamins and minerals are contained in the yolk so don’t skip the yolk altogether!
By the early 1960s, improved technology and the development of sophisticated mechanical equipment were responsible for a shift from Large commercial operations increased automation, labor costs were reduced, providing a lower cost to the consumer. In addition to much-improved hen health, equal-opportunity feeding also made the nutrient quality of eggs more uniform. Altogether, the changes resulted in a win-win situation for both hens and consumers.
Using highly sophisticated technology, egg producers have kept prices low. While other food costs have skyrocketed, eggs continue to be one of nature’s best bargains among high-quality protein foods.
Brown eggs come from brown-feathered hens and are a bit more expensive because brown hens tend to be larger and consume more feed.
White eggs come from white-feathered hens and it is cheaper than the brown eggs because hens tend to consume less feed.
One egg has only 75 calories. It contains 7 grams of protein, 5 grams of fat, and 1.6 grams of saturated fat, along with iron, vitamins, minerals, and carotenoids. It's a powerhouse of disease-fighting nutrients like lutein and zeaxanthin.
Egg yolk is a major source of vitamins and minerals. It contains all of the egg's fat and cholesterol, and nearly half of the protein.
Eggs contain carotenoids, vitamins A, E, D and K, calcium, iron, phosphorus, zinc, thiamin, B6, folate, B12, pantothenic acid, choline, potassium, magnesium, copper, manganese, selenium, and are a complete protein. Most of the nutrients, all of the fat and cholesterol and about 50% of the protein is found in the yolk of the egg. In fact, every part of the egg, including the egg-shell can be eaten for its nutritional content. The egg-shell is an amazing source of Calcium. For such a little amount of food, the egg is a powerhouse full of nutrition
