Posted April 17, 2011
If you’re an egg lover who needs that boost of protein in the morning but are worried about cholesterol, you can feel better now that a new report says eggs have less cholesterol — and more vitamin D — than they used to according to Progressive Grocer.
“According to new data from the U.S. Department of Agriculture (USDA), the cholesterol content of eggs has dropped considerably since levels measured in 2002. Currently, the average amount of cholesterol in one large egg, or its 50-gram equivalent within the further processed egg ingredient category, is 185 milligrams, 12 percent lower than the amount found in 2002. The USDA’s analysis further showed that large eggs now contain 41 IU of vitamin D, an increase of 64 percent from the last analysis.
“Researchers believe one possible reason for the lower cholesterol content of eggs is the nutritional improvements in poultry feed, which is now composed mostly of corn, soybean meal, vitamins and minerals.”
Copyright © 2011, The Oregonian, Portland, Ore.
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