Eating eggs now is more nutritious than before
Eating healthy foods is important to all of our diets and now we can enjoy eggs with the added knowledge that they are now healthier than they were 30 years ago.
Today's eggs contain 70 per cent more vitamin D and double the amount of selenium than those tested 30 years ago, a study has found.
They also contain around 20 per cent less fat, more than 20 per cent less saturated fat, 13 per cent fewer calories and more than 10 per cent less cholesterol than previous surveys suggested, according to data produced by the UK Foodcomp project and funded by the Department of Health.
The latest claims are coming from a team of scientists, which recently held a study to learn deeply about the eggs and all the benefits that they are attached with. They are claiming that the nutrition level in the product has increased far since last few years.
They contain 1.3 grams of fat, rather than 1.7 grams in the 1980s. We are advised to eat no more than 20 grams of saturated fat a day.
The study also found they contain 177 micrograms of cholesterol, the substance which clogs arteries, just over 10 per cent less than the 202 micrograms previously recorded. They have fewer calories than experts originally thought, too – there are 66 in a medium egg, not 78.
The study found that two medium eggs can provide around two- thirds of the recommended daily amount of vitamin D.
The changes are believed to be the result of improvements to hens' feed, an increase in the ratio of white to yolk in an average egg and improved analytical methods since the last official analysis was carried out in the 1980s.
Femalefirst Taryn Davies
Tagged in Health Nutrition Diet Healthy eating