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USDA study shows eggs have 14% less cholesterol and 64% more vitamin D |
The amount of cholesterol in a single large egg has decreased by 14 percent, according to United States Department of Agriculture (USDA) nutrition data.
A random sample of regular shell eggs was collected from locations across the country to analyze their nutrient content. The testing procedure was last completed with eggs in 2002.
Additionally, eggs now contain 41 IU of vitamin D -- an increase of 64 percent from 2002. One egg provides at least 10 percent of the Recommended Daily Allowance (RDA). Vitamin D also plays an important role in calcium absorption, helping to form and maintain strong bones.
The amount of protein in one large egg—6 grams of protein or 12 percent of the Recommended Daily Value—remains the same. The protein in eggs is one of the highest-quality proteins found in any food.
Eggs are all-natural and contain lots of vitamins and minerals—all for 70 calories. Their nutrients play a role in weight management, muscle strength, healthy pregnancy, brain function and eye health.
Consuming an egg a day fits easily within dietary guidance, which recommends limiting cholesterol consumption to 300 mg per day. At less than 15 cents apiece, eggs are an affordable and delicious health food.
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