Providing better feed for hens is having a nutritious knock-on effect for humans after a new study found that eggs are more nutritious now compared to those from 30 years ago.
According to the study, funded by the UK Department of Health, eggs now contain 70 percent more vitamin D, 20 percent less saturated fat, 10 percent less cholesterol, 13 percent less calories and double the amount of selenium compared to the eggs that existed three decades ago.
The researchers attributed the improvement in the nutritious value of the eggs to improved feed for the hens, improved analytical methods and increased ration of white to yolk.
Commenting on the findings, British Nutrition Foundation director-general Professor Judith Buttriss said, “These particular data reinforce the contribution to essential nutrients that eggs can make as part of a varied diet, for people of all ages.”
Source: Medical News Today