The real reason why eggs come in a variety of colors – brown, cream, white or speckled – isn’t related to their nutritional value. Ultimately, it comes down to the breed of the hen that laid the egg, says Kane.
When eggs are labeled as organic, grade AA or cage-free, you might be wondering what those terms actually refer to. And beyond labels, what’s the reason behind why eggs come in a range of colors? Hint: it’s not their nutritional value.
Yes, eggs are an excellent source of protein. And on top of that, they contain a bunch of essential micronutrients, such as choline. So, during your next trip to the grocery store, what’s there to consider when purchasing eggs? We asked a dietitian to break it down.
How much protein in an egg? How many calories in an egg?
A standard large egg contains around 74 calories, 6 grams of protein, 5 grams of fat and less than 1 gram of carbs, according to the USDA Food Data Central. Eggs are a good source of vitamin A, biotin (vitamin b7) and antioxidants like lutein and zeaxanthin, says Alison Kane, a registered dietitian and wellness program manager at Mass General Brigham. One of the most beneficial micronutrients found in eggs is choline; it’s especially important during pregnancy, as it’s a nutrient that’s key for fetal development, she says.
One large egg contains 207 milligrams of dietary cholesterol, the majority of which is concentrated in the egg yolk, says Kane. Through recent research, we now know that the dietary cholesterol found in eggs is much less of a concern than previously thought. If you’re worried about your cholesterol levels, it’s more important to turn your attention toward your intake of saturated and trans fats (which eggs contain very little of), she says.
This article originally appeared on Wichita Falls Times Record News: What’s the difference between white eggs and brown eggs? Which egg is better for you?
Reporting by Caroline C. Boyle, Wichita Falls Times Record News / Wichita Falls Times Record News
USA TODAY Network via Reuters Connect
