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Do The Colour Of Eggs Really Matter For Your Protein Intake?

According to a recent study, the nutritional contents in white and brown shell eggs are not considerably different. Some people believe that blue or green eggs from Araucana birds are lower in cholesterol than other eggs; however, the USDA says that research hasn’t shown this. Regardless of color, the size of an egg has an effect on its nutrients. According to the USDA’s Certified Egg Facts, “jumbo” eggs have 90 calories and 8 grams (g) of protein, whereas medium eggs have 60 calories and 6 g of protein.
What the chickens consume is another aspect that can influence the nutrition and health benefits of eggs. Producers, for example, may supplement their chicken feed with omega-3 fatty acids, vitamins, or other minerals. Furthermore, recent research found that eggs from free-range chickens permitted to wander outside have a greater vitamin D concentration owing to sunshine exposure.
There is no evidence that white or brown eggs taste better in general. According to one research, brown eggs are heavier than white eggs and contain more shells and albumen (egg white). According to the research, darker eggs may also have less yolk. Because of these considerations, an individual may determine whether they like brown or white eggs. Brown eggs are more expensive. According to the USDA, this is because chickens who lay brown eggs are bigger and consume more food.

Do color of eggs really matter for your protein intake?

When purchasing eggs, individuals should keep the following points in mind.
1. Choose eggs for your protein intake with clean, uncracked shells that have been refrigerated by the shop.
2. Don’t buy expired eggs.
3. For quality and size, check for the USDA-grade shield or seal.
4. Choose the most practical and cost-effective size for your needs.
5. Refrigerate immediately after purchasing.
Organic
A word rigorously regulated by the USDA. Certified organic eggs are produced by uncaged chickens that are free to roam their homes and have access to the outside areas.

Furthermore, the chickens are fed an organic diet.
1. Cage-free eggs are marked with the USDA shield. During the laying cycle, hens must have unfettered access to food and water, as well as the ability to wander their surroundings. The USDA does not require cage-free chickens to have outdoor access. The eggs produced by cage-free chickens are not more nutritious.
2. Free-range eggs are labeled with the USDA shield. During their laying cycle, hens must be cage-free and have access to the outdoors.
3. Antibiotic-free: Hens were grown without the use of any antibiotics.
4. Vitamin supplementation: Hens’ diets may include vitamins.
5. Vitamin-enhanced diets: Hens’ meals may contain components that increase the vitamin and nutritional content of their eggs.
6. Omega-3 enriched: To boost the omega-3 fatty acids in their eggs, hens’ diets may contain flaxseed, algae, or fish oils.

Summary
Brown and white eggs have equivalent nutrients, and their health advantages are not affected by the color of their shell. Other factors, such as the hen’s food, can have an impact on egg nutrition. Some producers supplement their hens’ diets with vitamins, omega-3 fatty acids, and other nutrients, which can result in more nutrient-dense eggs. People should always select fresh eggs for your protein intake and kept in a refrigerator by stores. By checking for the USDA shield, one may distinguish different standards, like as organic and free-range.
The overall hue of the eggshell can be affected by farming circumstances and production procedures. People may prefer eggs from chickens who are less stressed and have more freedom to wander.

References

  1. Carrillo S., Rios V.H., Calvo C., Carranco M.E., Casas M., Perez-Gil F. N-3 fatty acid content in eggs laid by hens fed with marine algae and sardine oil and stored at different times and temperatures. J. Appl. Phycol. 2012.
  2. Natoli S., Markovic T., Lim D., Noakes M., Kostner K. Unscrambling the research: Eggs, serum cholesterol, and coronary heart disease. Nutr. Diet. 2007.
  3. Abeyrathne E.D.N.S., Lee H.Y., Ahn D.U. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review. Poult. Sci. 2013.
Dr. Manju Rani
Dr. Manju Rani
I'm a culinary nutritionist at MintBagg and expertise in the field of food and nutrition for the past five years. Holding a valuable experience of PGIMER Chandigarh she has been working on weight loss management for the past 2 years underlying various chronic conditions and holds a great interest in writing a research paper. Manju, also with great taste and love for cooking helps her clients with her.
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