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Eggs, pasture-raisedEggs, pasture-r
Eggs, pasture-raised
Eggs, pasture-raised
Shopping for Eggs
Stick with organic Organic standards help lower risk of contaminated feed and organic eggs usually have higher nutrient quality. However, remember that organic by itself does not guarantee a natural lifestyle for the egg-laying chickens.
Ask for pasture-raised Go beyond organic by asking for pasture-raised. Don't get sidetracked by the confusing array of labeling terms. You are likely to find phrases like "pasture-raised," "pastured," "free-range" and "cage-free" on egg packaging, but labeling laws allow products to display these terms even if the egg-laying chickens spend little or no time outdoors in a pasture setting. Talk to your grocer or the chicken producer and find out how the chickens were actually raised.
Consider local farms Organic, pasture-raised eggs may be available from local farms with small flocks and a natural lifestyle for their chickens. Two websites that can help you find small local farms in your area are www.localharvest.org and www.eatwild.com. Both sites are searchable by zip code.
One additional note about egg selection—we frequently get questions about the advisability of raw egg consumption. In our detailed Q & A on this topic, we review the research-based pros and cons of eating raw eggs and we provide you with some practical recommendations in this area.
What's New and Beneficial About Eggs
Virtually all egg yolks contain omega-3 fats. However, the amount of omega-3s varies with the amount of foods containing omega-3s that are eaten by the hen. In recent years, a marketplace trend has witnessed the development of omega-3 enriched eggs through the addition of omega-3 oils to the hen's feed. These oils have included menhaden oil, krill oil, flaxseed oil, and algae oil. Not surprisingly, the amount of omega-3s in an egg yolk can be increased by three to five times through supplementation of the hen's diet with these oils. Eggs with as much as 250 milligrams of omega-3s per yolk have been produced in this way. While these omega-3 benefits are clearly substantial, what we have been more excited to see in recent research studies is the ability of a hen's natural diet to increase the omega-3s in her eggs. Unlike some approaches to omega-3 enrichment that might involve the addition of processed oils to an already unnatural diet, pasture feeding approaches that offer the hen a generous amount of legumes rich in omega-3s—like clover and alfalfa—make more sense to us. So it's been exciting to see studies that show significantly increased amounts of omega-3s in eggs through natural pasture feeding alone.
While organizations like the American Heart Association (AHA) allow for regular consumption of eggs in a meal plan, they typically warn that eggs are difficult to include because of their high cholesterol content and potential for increasing risk of heart disease. For persons with health blood cholesterol levels not needing cholesterol-lowering drugs, the AHA recommends a maximum of 300 milligrams of cholesterol per day from food. Since one conventionally produced egg contains about 180-220 milligrams of cholesterol, about two-thirds of the daily limit gets used up by consumption of one egg. Interestingly, several recent large-scale diet studies suggest that the cholesterol content of an egg may be less of a concern in relationship to heart disease than previously thought. In these studies, no increased risk of either heart attack or stroke was shown with intake of one to six eggs per week. (One exception involved participants with type 2 diabetes, whose risk of heart problems was associated with egg intake, even in the range of one to six eggs per week.) Equally interesting was the link between egg intake and increased levels of HDL cholesterol (the "good" cholesterol) in participants. Not only did egg intake increase the number of HDL molecules, it also improved their composition and allowed them to function more effectively.
Pasture feeding of hens has been shown to significantly increase the vitamin E content of their eggs. In a recent study comparing caged hens to hens foraging on grasses and legumes, vitamin E in the yolk of eggs from hens who foraged on pasture was about 200% greater than vitamin E in the yolk of eggs from caged hens. Interestingly, hens that foraged more on grasses than legumes developed about 25% more vitamin E in their eggs. Hens, of course, are omnivores and eat a wide variety of foods, including grasses, legumes, seeds, worms, grubs (insect larvae), and adult insects.
Eggs, pasture-raised, large, hard boiled
1.00 each
(50.00 grams)Calories: 78
GI: low
NutrientDRI/DV
choline35%
selenium28%
biotin27%
vitamin B1223%
vitamin B220%
molybdenum19%
iodine18%
pantothenic acid14%
protein13%
phosphorus12%
vitamin D11%
vitamin A8%
This chart graphically details the %DV that a serving of Eggs, pasture-raised provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Eggs, pasture-raised can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Eggs, pasture-raised, featuring information over 80 nutrients, can be found under the Food Rating System Chart.
Health Benefits
Description
History
How to Select and Store
Tips for Preparing and Cooking
How to Enjoy
Individual Concerns
Nutritional Profile
References
Health Benefits
Broad Nutrient Support
Eggs have long been recognized as a source of high-quality protein. The World Health Organization (WHO) and other public health authorities actually use eggs as their reference standard for evaluating the protein quality in all other foods. Egg protein is usually referred to as "HBV" protein, meaning protein with High Biological Value. Since eggs are used as the reference standard for food protein, they score 100% on the HBV chart. The high quality of egg protein is based on the mixture of amino acids it contains. (Amino acids are the building blocks for making proteins.) Eggs provide a complete range of amino acids, including branched chain amino acids (leucine, isoleucine, valine), sulfur-containing amino acids (methionine, cysteine), lysine, tryptophan, and all other essential amino acids. Their protein is sometimes referred to as a "complete protein" for this reason.
All B vitamins are found in eggs, including vitamins B1, B2, B3, B5, B6, B12, choline, biotin, and folic acid. Choline is a standout among these B vitamins. In fact, eggs rank higher in choline than any of our other WHFoods. In the U.S., an average diet provides about 300 milligrams of choline per day - less than the recommended amount for an adult woman (425 milligrams) or an adult man (550 milligrams). Since one egg provides over 100 milligrams of choline and only 75-80 calories, it provides far more choline for far less calories than most other choline-rich foods.
The mineral content of eggs also deserves special mention here--not because eggs are a rich source of most minerals but because they are a rich source of certain minerals that can sometimes be difficult to obtain from other foods. Eggs are a very good source of both selenium and iodine. While many fish, shellfish, and mushrooms can be rich sources of selenium, persons who avoid these foods may sometimes have difficulty getting an adequate amount of this important antioxidant mineral from food. For persons who do not use iodized salt in recipes or at the table and who do not consume either yogurt or cow's milk, this mineral can also sometimes be challenging to obtain from food.
The nutrients found in an egg are distributed fairly evenly between the yolk and the white. This distribution of nutrients is a common characteristic of whole, natural foods and it is one of the reasons that we recommend consumption of whole eggs (except, of course, when only the yolk or the white is called for in a recipe). The chart below explains what approximate percent of the total nutrient amount is found in the yolk and the white of an egg. You will notice that the first four nutrient groupings are those that are found predominately in the egg white, while those that follow are found predominately in the egg yolk (all except for the last nutrient, selenium, which is divided fairly evenly between the egg white and yolk).
Nutrient Egg White Egg Yolk
Protein 60% 40%
Magnesium, Potassium, Sodium 10-25%
Vitamin B3 90% 10%
Vitamin B2 62% 38%
Total Fat 10% 90%
Omega-3 Fats 0% 100%
Vitamins A, D, E, K 0% 100%
Carotenoids 0% 100%
Vitamins B5, B6, B12, Folate, Choline 10% or less 90% or more
Calcium, Phosphorus, Zinc, Copper, Iron 10% or less 90% or more
Manganese 30% 70%
Vitamin B1 25% 75%
Biotin 20% 80%
Selenium 41% 59%
Omega-3 Support
In recent years, there has been a food marketplace trend of greater availability of eggs that are unusually rich in omega-3 fats. These eggs get their high levels of omega-3s through the addition of omega-3 oils to the hen's feed. Oils added to the hen's diet as a way of increasing omega-3s include menhaden oil, krill oil, flaxseed oil, and algae oil. The supplementation of the hen's diet with these oils usually produces as much as 250 milligrams of omega-3s per egg yolk.
What many consumers do not know is that virtually all egg yolks contain omega-3 fats and that by providing hens with a natural, pasture-based diet their omega-3 levels can be naturally increased. Pasture feeding can provide the hen with clover and alfalfa, two examples of legumes that are rich in omega-3s; in fact, pasture feeding can double the amount of omega-3s in an egg yolk. Omega-3s are far too low in the average U.S. diet, and eggs from pasture-raised chickens can provide significant amounts of these anti-inflammatory fats.
Other Health Benefits
As a group, research studies on the health benefits of eggs have shown mixed results. Part of the d
Eggs, pasture-raised
Shopping for Eggs
Stick with organic Organic standards help lower risk of contaminated feed and organic eggs usually have higher nutrient quality. However, remember that organic by itself does not guarantee a natural lifestyle for the egg-laying chickens.
Ask for pasture-raised Go beyond organic by asking for pasture-raised. Don't get sidetracked by the confusing array of labeling terms. You are likely to find phrases like "pasture-raised," "pastured," "free-range" and "cage-free" on egg packaging, but labeling laws allow products to display these terms even if the egg-laying chickens spend little or no time outdoors in a pasture setting. Talk to your grocer or the chicken producer and find out how the chickens were actually raised.
Consider local farms Organic, pasture-raised eggs may be available from local farms with small flocks and a natural lifestyle for their chickens. Two websites that can help you find small local farms in your area are www.localharvest.org and www.eatwild.com. Both sites are searchable by zip code.
One additional note about egg selection—we frequently get questions about the advisability of raw egg consumption. In our detailed Q & A on this topic, we review the research-based pros and cons of eating raw eggs and we provide you with some practical recommendations in this area.
What's New and Beneficial About Eggs
Virtually all egg yolks contain omega-3 fats. However, the amount of omega-3s varies with the amount of foods containing omega-3s that are eaten by the hen. In recent years, a marketplace trend has witnessed the development of omega-3 enriched eggs through the addition of omega-3 oils to the hen's feed. These oils have included menhaden oil, krill oil, flaxseed oil, and algae oil. Not surprisingly, the amount of omega-3s in an egg yolk can be increased by three to five times through supplementation of the hen's diet with these oils. Eggs with as much as 250 milligrams of omega-3s per yolk have been produced in this way. While these omega-3 benefits are clearly substantial, what we have been more excited to see in recent research studies is the ability of a hen's natural diet to increase the omega-3s in her eggs. Unlike some approaches to omega-3 enrichment that might involve the addition of processed oils to an already unnatural diet, pasture feeding approaches that offer the hen a generous amount of legumes rich in omega-3s—like clover and alfalfa—make more sense to us. So it's been exciting to see studies that show significantly increased amounts of omega-3s in eggs through natural pasture feeding alone.
While organizations like the American Heart Association (AHA) allow for regular consumption of eggs in a meal plan, they typically warn that eggs are difficult to include because of their high cholesterol content and potential for increasing risk of heart disease. For persons with health blood cholesterol levels not needing cholesterol-lowering drugs, the AHA recommends a maximum of 300 milligrams of cholesterol per day from food. Since one conventionally produced egg contains about 180-220 milligrams of cholesterol, about two-thirds of the daily limit gets used up by consumption of one egg. Interestingly, several recent large-scale diet studies suggest that the cholesterol content of an egg may be less of a concern in relationship to heart disease than previously thought. In these studies, no increased risk of either heart attack or stroke was shown with intake of one to six eggs per week. (One exception involved participants with type 2 diabetes, whose risk of heart problems was associated with egg intake, even in the range of one to six eggs per week.) Equally interesting was the link between egg intake and increased levels of HDL cholesterol (the "good" cholesterol) in participants. Not only did egg intake increase the number of HDL molecules, it also improved their composition and allowed them to function more effectively.
Pasture feeding of hens has been shown to significantly increase the vitamin E content of their eggs. In a recent study comparing caged hens to hens foraging on grasses and legumes, vitamin E in the yolk of eggs from hens who foraged on pasture was about 200% greater than vitamin E in the yolk of eggs from caged hens. Interestingly, hens that foraged more on grasses than legumes developed about 25% more vitamin E in their eggs. Hens, of course, are omnivores and eat a wide variety of foods, including grasses, legumes, seeds, worms, grubs (insect larvae), and adult insects.
Eggs, pasture-raised, large, hard boiled
1.00 each
(50.00 grams)Calories: 78
GI: low
NutrientDRI/DV
choline35%
selenium28%
biotin27%
vitamin B1223%
vitamin B220%
molybdenum19%
iodine18%
pantothenic acid14%
protein13%
phosphorus12%
vitamin D11%
vitamin A8%
This chart graphically details the %DV that a serving of Eggs, pasture-raised provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Eggs, pasture-raised can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Eggs, pasture-raised, featuring information over 80 nutrients, can be found under the Food Rating System Chart.
Health Benefits
Description
History
How to Select and Store
Tips for Preparing and Cooking
How to Enjoy
Individual Concerns
Nutritional Profile
References
Health Benefits
Broad Nutrient Support
Eggs have long been recognized as a source of high-quality protein. The World Health Organization (WHO) and other public health authorities actually use eggs as their reference standard for evaluating the protein quality in all other foods. Egg protein is usually referred to as "HBV" protein, meaning protein with High Biological Value. Since eggs are used as the reference standard for food protein, they score 100% on the HBV chart. The high quality of egg protein is based on the mixture of amino acids it contains. (Amino acids are the building blocks for making proteins.) Eggs provide a complete range of amino acids, including branched chain amino acids (leucine, isoleucine, valine), sulfur-containing amino acids (methionine, cysteine), lysine, tryptophan, and all other essential amino acids. Their protein is sometimes referred to as a "complete protein" for this reason.
All B vitamins are found in eggs, including vitamins B1, B2, B3, B5, B6, B12, choline, biotin, and folic acid. Choline is a standout among these B vitamins. In fact, eggs rank higher in choline than any of our other WHFoods. In the U.S., an average diet provides about 300 milligrams of choline per day - less than the recommended amount for an adult woman (425 milligrams) or an adult man (550 milligrams). Since one egg provides over 100 milligrams of choline and only 75-80 calories, it provides far more choline for far less calories than most other choline-rich foods.
The mineral content of eggs also deserves special mention here--not because eggs are a rich source of most minerals but because they are a rich source of certain minerals that can sometimes be difficult to obtain from other foods. Eggs are a very good source of both selenium and iodine. While many fish, shellfish, and mushrooms can be rich sources of selenium, persons who avoid these foods may sometimes have difficulty getting an adequate amount of this important antioxidant mineral from food. For persons who do not use iodized salt in recipes or at the table and who do not consume either yogurt or cow's milk, this mineral can also sometimes be challenging to obtain from food.
The nutrients found in an egg are distributed fairly evenly between the yolk and the white. This distribution of nutrients is a common characteristic of whole, natural foods and it is one of the reasons that we recommend consumption of whole eggs (except, of course, when only the yolk or the white is called for in a recipe). The chart below explains what approximate percent of the total nutrient amount is found in the yolk and the white of an egg. You will notice that the first four nutrient groupings are those that are found predominately in the egg white, while those that follow are found predominately in the egg yolk (all except for the last nutrient, selenium, which is divided fairly evenly between the egg white and yolk).
Nutrient Egg White Egg Yolk
Protein 60% 40%
Magnesium, Potassium, Sodium 10-25%
Vitamin B3 90% 10%
Vitamin B2 62% 38%
Total Fat 10% 90%
Omega-3 Fats 0% 100%
Vitamins A, D, E, K 0% 100%
Carotenoids 0% 100%
Vitamins B5, B6, B12, Folate, Choline 10% or less 90% or more
Calcium, Phosphorus, Zinc, Copper, Iron 10% or less 90% or more
Manganese 30% 70%
Vitamin B1 25% 75%
Biotin 20% 80%
Selenium 41% 59%
Omega-3 Support
In recent years, there has been a food marketplace trend of greater availability of eggs that are unusually rich in omega-3 fats. These eggs get their high levels of omega-3s through the addition of omega-3 oils to the hen's feed. Oils added to the hen's diet as a way of increasing omega-3s include menhaden oil, krill oil, flaxseed oil, and algae oil. The supplementation of the hen's diet with these oils usually produces as much as 250 milligrams of omega-3s per egg yolk.
What many consumers do not know is that virtually all egg yolks contain omega-3 fats and that by providing hens with a natural, pasture-based diet their omega-3 levels can be naturally increased. Pasture feeding can provide the hen with clover and alfalfa, two examples of legumes that are rich in omega-3s; in fact, pasture feeding can double the amount of omega-3s in an egg yolk. Omega-3s are far too low in the average U.S. diet, and eggs from pasture-raised chickens can provide significant amounts of these anti-inflammatory fats.
Other Health Benefits
As a group, research studies on the health benefits of eggs have shown mixed results. Part of the d
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Eggs, pasture-raisedEggs, pasture-raisedShopping for EggsStick with organic Organic standards help lower risk of contaminated feed and organic eggs usually have higher nutrient quality. However, remember that organic by itself does not guarantee a natural lifestyle for the egg-laying chickens.Ask for pasture-raised Go beyond organic by asking for pasture-raised. Don't get sidetracked by the confusing array of labeling terms. You are likely to find phrases like "pasture-raised," "pastured," "free-range" and "cage-free" on egg packaging, but labeling laws allow products to display these terms even if the egg-laying chickens spend little or no time outdoors in a pasture setting. Talk to your grocer or the chicken producer and find out how the chickens were actually raised.Consider local farms Organic, pasture-raised eggs may be available from local farms with small flocks and a natural lifestyle for their chickens. Two websites that can help you find small local farms in your area are www.localharvest.org and www.eatwild.com. Both sites are searchable by zip code.One additional note about egg selection—we frequently get questions about the advisability of raw egg consumption. In our detailed Q & A on this topic, we review the research-based pros and cons of eating raw eggs and we provide you with some practical recommendations in this area.What's New and Beneficial About Eggs
Virtually all egg yolks contain omega-3 fats. However, the amount of omega-3s varies with the amount of foods containing omega-3s that are eaten by the hen. In recent years, a marketplace trend has witnessed the development of omega-3 enriched eggs through the addition of omega-3 oils to the hen's feed. These oils have included menhaden oil, krill oil, flaxseed oil, and algae oil. Not surprisingly, the amount of omega-3s in an egg yolk can be increased by three to five times through supplementation of the hen's diet with these oils. Eggs with as much as 250 milligrams of omega-3s per yolk have been produced in this way. While these omega-3 benefits are clearly substantial, what we have been more excited to see in recent research studies is the ability of a hen's natural diet to increase the omega-3s in her eggs. Unlike some approaches to omega-3 enrichment that might involve the addition of processed oils to an already unnatural diet, pasture feeding approaches that offer the hen a generous amount of legumes rich in omega-3s—like clover and alfalfa—make more sense to us. So it's been exciting to see studies that show significantly increased amounts of omega-3s in eggs through natural pasture feeding alone.
While organizations like the American Heart Association (AHA) allow for regular consumption of eggs in a meal plan, they typically warn that eggs are difficult to include because of their high cholesterol content and potential for increasing risk of heart disease. For persons with health blood cholesterol levels not needing cholesterol-lowering drugs, the AHA recommends a maximum of 300 milligrams of cholesterol per day from food. Since one conventionally produced egg contains about 180-220 milligrams of cholesterol, about two-thirds of the daily limit gets used up by consumption of one egg. Interestingly, several recent large-scale diet studies suggest that the cholesterol content of an egg may be less of a concern in relationship to heart disease than previously thought. In these studies, no increased risk of either heart attack or stroke was shown with intake of one to six eggs per week. (One exception involved participants with type 2 diabetes, whose risk of heart problems was associated with egg intake, even in the range of one to six eggs per week.) Equally interesting was the link between egg intake and increased levels of HDL cholesterol (the "good" cholesterol) in participants. Not only did egg intake increase the number of HDL molecules, it also improved their composition and allowed them to function more effectively.
Pasture feeding of hens has been shown to significantly increase the vitamin E content of their eggs. In a recent study comparing caged hens to hens foraging on grasses and legumes, vitamin E in the yolk of eggs from hens who foraged on pasture was about 200% greater than vitamin E in the yolk of eggs from caged hens. Interestingly, hens that foraged more on grasses than legumes developed about 25% more vitamin E in their eggs. Hens, of course, are omnivores and eat a wide variety of foods, including grasses, legumes, seeds, worms, grubs (insect larvae), and adult insects.
Eggs, pasture-raised, large, hard boiled
1.00 each
(50.00 grams)Calories: 78
GI: low
NutrientDRI/DV
choline35%
selenium28%
biotin27%
vitamin B1223%
vitamin B220%
molybdenum19%
iodine18%
pantothenic acid14%
protein13%
phosphorus12%
vitamin D11%
vitamin A8%
This chart graphically details the %DV that a serving of Eggs, pasture-raised provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Eggs, pasture-raised can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Eggs, pasture-raised, featuring information over 80 nutrients, can be found under the Food Rating System Chart.
Health Benefits
Description
History
How to Select and Store
Tips for Preparing and Cooking
How to Enjoy
Individual Concerns
Nutritional Profile
References
Health Benefits
Broad Nutrient Support
Eggs have long been recognized as a source of high-quality protein. The World Health Organization (WHO) and other public health authorities actually use eggs as their reference standard for evaluating the protein quality in all other foods. Egg protein is usually referred to as "HBV" protein, meaning protein with High Biological Value. Since eggs are used as the reference standard for food protein, they score 100% on the HBV chart. The high quality of egg protein is based on the mixture of amino acids it contains. (Amino acids are the building blocks for making proteins.) Eggs provide a complete range of amino acids, including branched chain amino acids (leucine, isoleucine, valine), sulfur-containing amino acids (methionine, cysteine), lysine, tryptophan, and all other essential amino acids. Their protein is sometimes referred to as a "complete protein" for this reason.
All B vitamins are found in eggs, including vitamins B1, B2, B3, B5, B6, B12, choline, biotin, and folic acid. Choline is a standout among these B vitamins. In fact, eggs rank higher in choline than any of our other WHFoods. In the U.S., an average diet provides about 300 milligrams of choline per day - less than the recommended amount for an adult woman (425 milligrams) or an adult man (550 milligrams). Since one egg provides over 100 milligrams of choline and only 75-80 calories, it provides far more choline for far less calories than most other choline-rich foods.
The mineral content of eggs also deserves special mention here--not because eggs are a rich source of most minerals but because they are a rich source of certain minerals that can sometimes be difficult to obtain from other foods. Eggs are a very good source of both selenium and iodine. While many fish, shellfish, and mushrooms can be rich sources of selenium, persons who avoid these foods may sometimes have difficulty getting an adequate amount of this important antioxidant mineral from food. For persons who do not use iodized salt in recipes or at the table and who do not consume either yogurt or cow's milk, this mineral can also sometimes be challenging to obtain from food.
The nutrients found in an egg are distributed fairly evenly between the yolk and the white. This distribution of nutrients is a common characteristic of whole, natural foods and it is one of the reasons that we recommend consumption of whole eggs (except, of course, when only the yolk or the white is called for in a recipe). The chart below explains what approximate percent of the total nutrient amount is found in the yolk and the white of an egg. You will notice that the first four nutrient groupings are those that are found predominately in the egg white, while those that follow are found predominately in the egg yolk (all except for the last nutrient, selenium, which is divided fairly evenly between the egg white and yolk).
Nutrient Egg White Egg Yolk
Protein 60% 40%
Magnesium, Potassium, Sodium 10-25%
Vitamin B3 90% 10%
Vitamin B2 62% 38%
Total Fat 10% 90%
Omega-3 Fats 0% 100%
Vitamins A, D, E, K 0% 100%
Carotenoids 0% 100%
Vitamins B5, B6, B12, Folate, Choline 10% or less 90% or more
Calcium, Phosphorus, Zinc, Copper, Iron 10% or less 90% or more
Manganese 30% 70%
Vitamin B1 25% 75%
Biotin 20% 80%
Selenium 41% 59%
Omega-3 Support
In recent years, there has been a food marketplace trend of greater availability of eggs that are unusually rich in omega-3 fats. These eggs get their high levels of omega-3s through the addition of omega-3 oils to the hen's feed. Oils added to the hen's diet as a way of increasing omega-3s include menhaden oil, krill oil, flaxseed oil, and algae oil. The supplementation of the hen's diet with these oils usually produces as much as 250 milligrams of omega-3s per egg yolk.
What many consumers do not know is that virtually all egg yolks contain omega-3 fats and that by providing hens with a natural, pasture-based diet their omega-3 levels can be naturally increased. Pasture feeding can provide the hen with clover and alfalfa, two examples of legumes that are rich in omega-3s; in fact, pasture feeding can double the amount of omega-3s in an egg yolk. Omega-3s are far too low in the average U.S. diet, and eggs from pasture-raised chickens can provide significant amounts of these anti-inflammatory fats.
Other Health Benefits
As a group, research studies on the health benefits of eggs have shown mixed results. Part of the d
Virtually all egg yolks contain omega-3 fats. However, the amount of omega-3s varies with the amount of foods containing omega-3s that are eaten by the hen. In recent years, a marketplace trend has witnessed the development of omega-3 enriched eggs through the addition of omega-3 oils to the hen's feed. These oils have included menhaden oil, krill oil, flaxseed oil, and algae oil. Not surprisingly, the amount of omega-3s in an egg yolk can be increased by three to five times through supplementation of the hen's diet with these oils. Eggs with as much as 250 milligrams of omega-3s per yolk have been produced in this way. While these omega-3 benefits are clearly substantial, what we have been more excited to see in recent research studies is the ability of a hen's natural diet to increase the omega-3s in her eggs. Unlike some approaches to omega-3 enrichment that might involve the addition of processed oils to an already unnatural diet, pasture feeding approaches that offer the hen a generous amount of legumes rich in omega-3s—like clover and alfalfa—make more sense to us. So it's been exciting to see studies that show significantly increased amounts of omega-3s in eggs through natural pasture feeding alone.
While organizations like the American Heart Association (AHA) allow for regular consumption of eggs in a meal plan, they typically warn that eggs are difficult to include because of their high cholesterol content and potential for increasing risk of heart disease. For persons with health blood cholesterol levels not needing cholesterol-lowering drugs, the AHA recommends a maximum of 300 milligrams of cholesterol per day from food. Since one conventionally produced egg contains about 180-220 milligrams of cholesterol, about two-thirds of the daily limit gets used up by consumption of one egg. Interestingly, several recent large-scale diet studies suggest that the cholesterol content of an egg may be less of a concern in relationship to heart disease than previously thought. In these studies, no increased risk of either heart attack or stroke was shown with intake of one to six eggs per week. (One exception involved participants with type 2 diabetes, whose risk of heart problems was associated with egg intake, even in the range of one to six eggs per week.) Equally interesting was the link between egg intake and increased levels of HDL cholesterol (the "good" cholesterol) in participants. Not only did egg intake increase the number of HDL molecules, it also improved their composition and allowed them to function more effectively.
Pasture feeding of hens has been shown to significantly increase the vitamin E content of their eggs. In a recent study comparing caged hens to hens foraging on grasses and legumes, vitamin E in the yolk of eggs from hens who foraged on pasture was about 200% greater than vitamin E in the yolk of eggs from caged hens. Interestingly, hens that foraged more on grasses than legumes developed about 25% more vitamin E in their eggs. Hens, of course, are omnivores and eat a wide variety of foods, including grasses, legumes, seeds, worms, grubs (insect larvae), and adult insects.
Eggs, pasture-raised, large, hard boiled
1.00 each
(50.00 grams)Calories: 78
GI: low
NutrientDRI/DV
choline35%
selenium28%
biotin27%
vitamin B1223%
vitamin B220%
molybdenum19%
iodine18%
pantothenic acid14%
protein13%
phosphorus12%
vitamin D11%
vitamin A8%
This chart graphically details the %DV that a serving of Eggs, pasture-raised provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Eggs, pasture-raised can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Eggs, pasture-raised, featuring information over 80 nutrients, can be found under the Food Rating System Chart.
Health Benefits
Description
History
How to Select and Store
Tips for Preparing and Cooking
How to Enjoy
Individual Concerns
Nutritional Profile
References
Health Benefits
Broad Nutrient Support
Eggs have long been recognized as a source of high-quality protein. The World Health Organization (WHO) and other public health authorities actually use eggs as their reference standard for evaluating the protein quality in all other foods. Egg protein is usually referred to as "HBV" protein, meaning protein with High Biological Value. Since eggs are used as the reference standard for food protein, they score 100% on the HBV chart. The high quality of egg protein is based on the mixture of amino acids it contains. (Amino acids are the building blocks for making proteins.) Eggs provide a complete range of amino acids, including branched chain amino acids (leucine, isoleucine, valine), sulfur-containing amino acids (methionine, cysteine), lysine, tryptophan, and all other essential amino acids. Their protein is sometimes referred to as a "complete protein" for this reason.
All B vitamins are found in eggs, including vitamins B1, B2, B3, B5, B6, B12, choline, biotin, and folic acid. Choline is a standout among these B vitamins. In fact, eggs rank higher in choline than any of our other WHFoods. In the U.S., an average diet provides about 300 milligrams of choline per day - less than the recommended amount for an adult woman (425 milligrams) or an adult man (550 milligrams). Since one egg provides over 100 milligrams of choline and only 75-80 calories, it provides far more choline for far less calories than most other choline-rich foods.
The mineral content of eggs also deserves special mention here--not because eggs are a rich source of most minerals but because they are a rich source of certain minerals that can sometimes be difficult to obtain from other foods. Eggs are a very good source of both selenium and iodine. While many fish, shellfish, and mushrooms can be rich sources of selenium, persons who avoid these foods may sometimes have difficulty getting an adequate amount of this important antioxidant mineral from food. For persons who do not use iodized salt in recipes or at the table and who do not consume either yogurt or cow's milk, this mineral can also sometimes be challenging to obtain from food.
The nutrients found in an egg are distributed fairly evenly between the yolk and the white. This distribution of nutrients is a common characteristic of whole, natural foods and it is one of the reasons that we recommend consumption of whole eggs (except, of course, when only the yolk or the white is called for in a recipe). The chart below explains what approximate percent of the total nutrient amount is found in the yolk and the white of an egg. You will notice that the first four nutrient groupings are those that are found predominately in the egg white, while those that follow are found predominately in the egg yolk (all except for the last nutrient, selenium, which is divided fairly evenly between the egg white and yolk).
Nutrient Egg White Egg Yolk
Protein 60% 40%
Magnesium, Potassium, Sodium 10-25%
Vitamin B3 90% 10%
Vitamin B2 62% 38%
Total Fat 10% 90%
Omega-3 Fats 0% 100%
Vitamins A, D, E, K 0% 100%
Carotenoids 0% 100%
Vitamins B5, B6, B12, Folate, Choline 10% or less 90% or more
Calcium, Phosphorus, Zinc, Copper, Iron 10% or less 90% or more
Manganese 30% 70%
Vitamin B1 25% 75%
Biotin 20% 80%
Selenium 41% 59%
Omega-3 Support
In recent years, there has been a food marketplace trend of greater availability of eggs that are unusually rich in omega-3 fats. These eggs get their high levels of omega-3s through the addition of omega-3 oils to the hen's feed. Oils added to the hen's diet as a way of increasing omega-3s include menhaden oil, krill oil, flaxseed oil, and algae oil. The supplementation of the hen's diet with these oils usually produces as much as 250 milligrams of omega-3s per egg yolk.
What many consumers do not know is that virtually all egg yolks contain omega-3 fats and that by providing hens with a natural, pasture-based diet their omega-3 levels can be naturally increased. Pasture feeding can provide the hen with clover and alfalfa, two examples of legumes that are rich in omega-3s; in fact, pasture feeding can double the amount of omega-3s in an egg yolk. Omega-3s are far too low in the average U.S. diet, and eggs from pasture-raised chickens can provide significant amounts of these anti-inflammatory fats.
Other Health Benefits
As a group, research studies on the health benefits of eggs have shown mixed results. Part of the d
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Eggs, pasture-raised
Eggs, pasture-raised
Shopping for Eggs
Stick with organic Organic standards help lower risk of contaminated feed and organic eggs usually have higher nutrient quality. However, remember that organic by itself does not guarantee a natural lifestyle for the egg-laying chickens.
Ask for pasture-raised Go beyond organic by asking for pasture-raised. Don't get sidetracked by the confusing array of labeling terms. You are likely to find phrases like "pasture-raised," "pastured," "free-range" and "cage-free" on egg packaging, but labeling laws allow products to display these terms even if the egg-laying chickens spend little or no time outdoors in a pasture setting. Talk to your grocer or the chicken producer and find out how the chickens were actually raised.
Consider local farms Organic, pasture-raised eggs may be available from local farms with small flocks and a natural lifestyle for their chickens. Two websites that can help you find small local farms in your area are www.localharvest.org and www.eatwild.com. Both sites are searchable by zip code.
One additional note about egg selection—we frequently get questions about the advisability of raw egg consumption. In our detailed Q & A on this topic, we review the research-based pros and cons of eating raw eggs and we provide you with some practical recommendations in this area.
What's New and Beneficial About Eggs
Virtually all egg yolks contain omega-3 fats. However, the amount of omega-3s varies with the amount of foods containing omega-3s that are eaten by the hen. In recent years, a marketplace trend has witnessed the development of omega-3 enriched eggs through the addition of omega-3 oils to the hen's feed. These oils have included menhaden oil, krill oil, flaxseed oil, and algae oil. Not surprisingly, the amount of omega-3s in an egg yolk can be increased by three to five times through supplementation of the hen's diet with these oils. Eggs with as much as 250 milligrams of omega-3s per yolk have been produced in this way. While these omega-3 benefits are clearly substantial, what we have been more excited to see in recent research studies is the ability of a hen's natural diet to increase the omega-3s in her eggs. Unlike some approaches to omega-3 enrichment that might involve the addition of processed oils to an already unnatural diet, pasture feeding approaches that offer the hen a generous amount of legumes rich in omega-3s—like clover and alfalfa—make more sense to us. So it's been exciting to see studies that show significantly increased amounts of omega-3s in eggs through natural pasture feeding alone.
While organizations like the American Heart Association (AHA) allow for regular consumption of eggs in a meal plan, they typically warn that eggs are difficult to include because of their high cholesterol content and potential for increasing risk of heart disease. For persons with health blood cholesterol levels not needing cholesterol-lowering drugs, the AHA recommends a maximum of 300 milligrams of cholesterol per day from food. Since one conventionally produced egg contains about 180-220 milligrams of cholesterol, about two-thirds of the daily limit gets used up by consumption of one egg. Interestingly, several recent large-scale diet studies suggest that the cholesterol content of an egg may be less of a concern in relationship to heart disease than previously thought. In these studies, no increased risk of either heart attack or stroke was shown with intake of one to six eggs per week. (One exception involved participants with type 2 diabetes, whose risk of heart problems was associated with egg intake, even in the range of one to six eggs per week.) Equally interesting was the link between egg intake and increased levels of HDL cholesterol (the "good" cholesterol) in participants. Not only did egg intake increase the number of HDL molecules, it also improved their composition and allowed them to function more effectively.
Pasture feeding of hens has been shown to significantly increase the vitamin E content of their eggs. In a recent study comparing caged hens to hens foraging on grasses and legumes, vitamin E in the yolk of eggs from hens who foraged on pasture was about 200% greater than vitamin E in the yolk of eggs from caged hens. Interestingly, hens that foraged more on grasses than legumes developed about 25% more vitamin E in their eggs. Hens, of course, are omnivores and eat a wide variety of foods, including grasses, legumes, seeds, worms, grubs (insect larvae), and adult insects.
Eggs, pasture-raised, large, hard boiled
1.00 each
(50.00 grams)Calories: 78
GI: low
NutrientDRI/DV
choline35%
selenium28%
biotin27%
vitamin B1223%
vitamin B220%
molybdenum19%
iodine18%
pantothenic acid14%
protein13%
phosphorus12%
vitamin D11%
vitamin A8%
This chart graphically details the %DV that a serving of Eggs, pasture-raised provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Eggs, pasture-raised can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Eggs, pasture-raised, featuring information over 80 nutrients, can be found under the Food Rating System Chart.
Health Benefits
Description
History
How to Select and Store
Tips for Preparing and Cooking
How to Enjoy
Individual Concerns
Nutritional Profile
References
Health Benefits
Broad Nutrient Support
Eggs have long been recognized as a source of high-quality protein. The World Health Organization (WHO) and other public health authorities actually use eggs as their reference standard for evaluating the protein quality in all other foods. Egg protein is usually referred to as "HBV" protein, meaning protein with High Biological Value. Since eggs are used as the reference standard for food protein, they score 100% on the HBV chart. The high quality of egg protein is based on the mixture of amino acids it contains. (Amino acids are the building blocks for making proteins.) Eggs provide a complete range of amino acids, including branched chain amino acids (leucine, isoleucine, valine), sulfur-containing amino acids (methionine, cysteine), lysine, tryptophan, and all other essential amino acids. Their protein is sometimes referred to as a "complete protein" for this reason.
All B vitamins are found in eggs, including vitamins B1, B2, B3, B5, B6, B12, choline, biotin, and folic acid. Choline is a standout among these B vitamins. In fact, eggs rank higher in choline than any of our other WHFoods. In the U.S., an average diet provides about 300 milligrams of choline per day - less than the recommended amount for an adult woman (425 milligrams) or an adult man (550 milligrams). Since one egg provides over 100 milligrams of choline and only 75-80 calories, it provides far more choline for far less calories than most other choline-rich foods.
The mineral content of eggs also deserves special mention here--not because eggs are a rich source of most minerals but because they are a rich source of certain minerals that can sometimes be difficult to obtain from other foods. Eggs are a very good source of both selenium and iodine. While many fish, shellfish, and mushrooms can be rich sources of selenium, persons who avoid these foods may sometimes have difficulty getting an adequate amount of this important antioxidant mineral from food. For persons who do not use iodized salt in recipes or at the table and who do not consume either yogurt or cow's milk, this mineral can also sometimes be challenging to obtain from food.
The nutrients found in an egg are distributed fairly evenly between the yolk and the white. This distribution of nutrients is a common characteristic of whole, natural foods and it is one of the reasons that we recommend consumption of whole eggs (except, of course, when only the yolk or the white is called for in a recipe). The chart below explains what approximate percent of the total nutrient amount is found in the yolk and the white of an egg. You will notice that the first four nutrient groupings are those that are found predominately in the egg white, while those that follow are found predominately in the egg yolk (all except for the last nutrient, selenium, which is divided fairly evenly between the egg white and yolk).
Nutrient Egg White Egg Yolk
Protein 60% 40%
Magnesium, Potassium, Sodium 10-25%
Vitamin B3 90% 10%
Vitamin B2 62% 38%
Total Fat 10% 90%
Omega-3 Fats 0% 100%
Vitamins A, D, E, K 0% 100%
Carotenoids 0% 100%
Vitamins B5, B6, B12, Folate, Choline 10% or less 90% or more
Calcium, Phosphorus, Zinc, Copper, Iron 10% or less 90% or more
Manganese 30% 70%
Vitamin B1 25% 75%
Biotin 20% 80%
Selenium 41% 59%
Omega-3 Support
In recent years, there has been a food marketplace trend of greater availability of eggs that are unusually rich in omega-3 fats. These eggs get their high levels of omega-3s through the addition of omega-3 oils to the hen's feed. Oils added to the hen's diet as a way of increasing omega-3s include menhaden oil, krill oil, flaxseed oil, and algae oil. The supplementation of the hen's diet with these oils usually produces as much as 250 milligrams of omega-3s per egg yolk.
What many consumers do not know is that virtually all egg yolks contain omega-3 fats and that by providing hens with a natural, pasture-based diet their omega-3 levels can be naturally increased. Pasture feeding can provide the hen with clover and alfalfa, two examples of legumes that are rich in omega-3s; in fact, pasture feeding can double the amount of omega-3s in an egg yolk. Omega-3s are far too low in the average U.S. diet, and eggs from pasture-raised chickens can provide significant amounts of these anti-inflammatory fats.
Other Health Benefits
As a group, research studies on the health benefits of eggs have shown mixed results. Part of the d
Eggs, pasture-raised
Shopping for Eggs
Stick with organic Organic standards help lower risk of contaminated feed and organic eggs usually have higher nutrient quality. However, remember that organic by itself does not guarantee a natural lifestyle for the egg-laying chickens.
Ask for pasture-raised Go beyond organic by asking for pasture-raised. Don't get sidetracked by the confusing array of labeling terms. You are likely to find phrases like "pasture-raised," "pastured," "free-range" and "cage-free" on egg packaging, but labeling laws allow products to display these terms even if the egg-laying chickens spend little or no time outdoors in a pasture setting. Talk to your grocer or the chicken producer and find out how the chickens were actually raised.
Consider local farms Organic, pasture-raised eggs may be available from local farms with small flocks and a natural lifestyle for their chickens. Two websites that can help you find small local farms in your area are www.localharvest.org and www.eatwild.com. Both sites are searchable by zip code.
One additional note about egg selection—we frequently get questions about the advisability of raw egg consumption. In our detailed Q & A on this topic, we review the research-based pros and cons of eating raw eggs and we provide you with some practical recommendations in this area.
What's New and Beneficial About Eggs
Virtually all egg yolks contain omega-3 fats. However, the amount of omega-3s varies with the amount of foods containing omega-3s that are eaten by the hen. In recent years, a marketplace trend has witnessed the development of omega-3 enriched eggs through the addition of omega-3 oils to the hen's feed. These oils have included menhaden oil, krill oil, flaxseed oil, and algae oil. Not surprisingly, the amount of omega-3s in an egg yolk can be increased by three to five times through supplementation of the hen's diet with these oils. Eggs with as much as 250 milligrams of omega-3s per yolk have been produced in this way. While these omega-3 benefits are clearly substantial, what we have been more excited to see in recent research studies is the ability of a hen's natural diet to increase the omega-3s in her eggs. Unlike some approaches to omega-3 enrichment that might involve the addition of processed oils to an already unnatural diet, pasture feeding approaches that offer the hen a generous amount of legumes rich in omega-3s—like clover and alfalfa—make more sense to us. So it's been exciting to see studies that show significantly increased amounts of omega-3s in eggs through natural pasture feeding alone.
While organizations like the American Heart Association (AHA) allow for regular consumption of eggs in a meal plan, they typically warn that eggs are difficult to include because of their high cholesterol content and potential for increasing risk of heart disease. For persons with health blood cholesterol levels not needing cholesterol-lowering drugs, the AHA recommends a maximum of 300 milligrams of cholesterol per day from food. Since one conventionally produced egg contains about 180-220 milligrams of cholesterol, about two-thirds of the daily limit gets used up by consumption of one egg. Interestingly, several recent large-scale diet studies suggest that the cholesterol content of an egg may be less of a concern in relationship to heart disease than previously thought. In these studies, no increased risk of either heart attack or stroke was shown with intake of one to six eggs per week. (One exception involved participants with type 2 diabetes, whose risk of heart problems was associated with egg intake, even in the range of one to six eggs per week.) Equally interesting was the link between egg intake and increased levels of HDL cholesterol (the "good" cholesterol) in participants. Not only did egg intake increase the number of HDL molecules, it also improved their composition and allowed them to function more effectively.
Pasture feeding of hens has been shown to significantly increase the vitamin E content of their eggs. In a recent study comparing caged hens to hens foraging on grasses and legumes, vitamin E in the yolk of eggs from hens who foraged on pasture was about 200% greater than vitamin E in the yolk of eggs from caged hens. Interestingly, hens that foraged more on grasses than legumes developed about 25% more vitamin E in their eggs. Hens, of course, are omnivores and eat a wide variety of foods, including grasses, legumes, seeds, worms, grubs (insect larvae), and adult insects.
Eggs, pasture-raised, large, hard boiled
1.00 each
(50.00 grams)Calories: 78
GI: low
NutrientDRI/DV
choline35%
selenium28%
biotin27%
vitamin B1223%
vitamin B220%
molybdenum19%
iodine18%
pantothenic acid14%
protein13%
phosphorus12%
vitamin D11%
vitamin A8%
This chart graphically details the %DV that a serving of Eggs, pasture-raised provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Eggs, pasture-raised can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Eggs, pasture-raised, featuring information over 80 nutrients, can be found under the Food Rating System Chart.
Health Benefits
Description
History
How to Select and Store
Tips for Preparing and Cooking
How to Enjoy
Individual Concerns
Nutritional Profile
References
Health Benefits
Broad Nutrient Support
Eggs have long been recognized as a source of high-quality protein. The World Health Organization (WHO) and other public health authorities actually use eggs as their reference standard for evaluating the protein quality in all other foods. Egg protein is usually referred to as "HBV" protein, meaning protein with High Biological Value. Since eggs are used as the reference standard for food protein, they score 100% on the HBV chart. The high quality of egg protein is based on the mixture of amino acids it contains. (Amino acids are the building blocks for making proteins.) Eggs provide a complete range of amino acids, including branched chain amino acids (leucine, isoleucine, valine), sulfur-containing amino acids (methionine, cysteine), lysine, tryptophan, and all other essential amino acids. Their protein is sometimes referred to as a "complete protein" for this reason.
All B vitamins are found in eggs, including vitamins B1, B2, B3, B5, B6, B12, choline, biotin, and folic acid. Choline is a standout among these B vitamins. In fact, eggs rank higher in choline than any of our other WHFoods. In the U.S., an average diet provides about 300 milligrams of choline per day - less than the recommended amount for an adult woman (425 milligrams) or an adult man (550 milligrams). Since one egg provides over 100 milligrams of choline and only 75-80 calories, it provides far more choline for far less calories than most other choline-rich foods.
The mineral content of eggs also deserves special mention here--not because eggs are a rich source of most minerals but because they are a rich source of certain minerals that can sometimes be difficult to obtain from other foods. Eggs are a very good source of both selenium and iodine. While many fish, shellfish, and mushrooms can be rich sources of selenium, persons who avoid these foods may sometimes have difficulty getting an adequate amount of this important antioxidant mineral from food. For persons who do not use iodized salt in recipes or at the table and who do not consume either yogurt or cow's milk, this mineral can also sometimes be challenging to obtain from food.
The nutrients found in an egg are distributed fairly evenly between the yolk and the white. This distribution of nutrients is a common characteristic of whole, natural foods and it is one of the reasons that we recommend consumption of whole eggs (except, of course, when only the yolk or the white is called for in a recipe). The chart below explains what approximate percent of the total nutrient amount is found in the yolk and the white of an egg. You will notice that the first four nutrient groupings are those that are found predominately in the egg white, while those that follow are found predominately in the egg yolk (all except for the last nutrient, selenium, which is divided fairly evenly between the egg white and yolk).
Nutrient Egg White Egg Yolk
Protein 60% 40%
Magnesium, Potassium, Sodium 10-25%
Vitamin B3 90% 10%
Vitamin B2 62% 38%
Total Fat 10% 90%
Omega-3 Fats 0% 100%
Vitamins A, D, E, K 0% 100%
Carotenoids 0% 100%
Vitamins B5, B6, B12, Folate, Choline 10% or less 90% or more
Calcium, Phosphorus, Zinc, Copper, Iron 10% or less 90% or more
Manganese 30% 70%
Vitamin B1 25% 75%
Biotin 20% 80%
Selenium 41% 59%
Omega-3 Support
In recent years, there has been a food marketplace trend of greater availability of eggs that are unusually rich in omega-3 fats. These eggs get their high levels of omega-3s through the addition of omega-3 oils to the hen's feed. Oils added to the hen's diet as a way of increasing omega-3s include menhaden oil, krill oil, flaxseed oil, and algae oil. The supplementation of the hen's diet with these oils usually produces as much as 250 milligrams of omega-3s per egg yolk.
What many consumers do not know is that virtually all egg yolks contain omega-3 fats and that by providing hens with a natural, pasture-based diet their omega-3 levels can be naturally increased. Pasture feeding can provide the hen with clover and alfalfa, two examples of legumes that are rich in omega-3s; in fact, pasture feeding can double the amount of omega-3s in an egg yolk. Omega-3s are far too low in the average U.S. diet, and eggs from pasture-raised chickens can provide significant amounts of these anti-inflammatory fats.
Other Health Benefits
As a group, research studies on the health benefits of eggs have shown mixed results. Part of the d
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ไข่ , ฟาร์มเลี้ยง
ซื้อไข่ , ฟาร์มเลี้ยงไข่
ติดกับมาตรฐานเกษตรอินทรีย์อินทรีย์ช่วยลดความเสี่ยงของการปนเปื้อนอาหารและไข่อินทรีย์มักจะมีสารอาหารคุณภาพสูง . อย่างไรก็ตาม อย่าลืมว่า อินทรีย์ โดยตัวเองไม่รับประกันชีวิตธรรมชาติสำหรับไก่วางไข่ .
ขอทุ่งหญ้าเลี้ยงไปเกินอินทรีย์โดยถามทุ่งหญ้าเลี้ยงอย่าได้รับ sidetracked โดยเรย์สับสนของการติดฉลากดังกล่าว ที่คุณมีแนวโน้มที่จะพบวลีเช่น " ทุ่งหญ้าเลี้ยง " pastured " ฟรี " ช่วง " และ " กรงฟรี " บนไข่บรรจุภัณฑ์ แต่กฎการติดฉลากให้ผลิตภัณฑ์เพื่อแสดงเงื่อนไข แม้ว่าไก่วางไข่ใช้เวลาน้อยหรือไม่มีนอกในทุ่งหญ้าการตั้งค่าคุยกับพ่อค้าหรือผู้ผลิตไก่ของคุณและหาวิธีการที่ไก่ถูกยกขึ้นจริง .
พิจารณาฟาร์มท้องถิ่นอินทรีย์หญ้าเลี้ยงไข่อาจจะพร้อมใช้งานจากฟาร์มท้องถิ่นกับฝูงเล็กๆและมีวิถีชีวิตที่เป็นธรรมชาติกับไก่ของเขา สองเว็บไซต์ที่สามารถช่วยให้คุณหาฟาร์มท้องถิ่นขนาดเล็กในพื้นที่ของคุณและ www.localharvest.org www.eatwild.com . ทั้งสองเว็บไซต์จะค้นหาโดยรหัสไปรษณีย์ .
หนึ่งทราบเกี่ยวกับการเพิ่มไข่เราบ่อยได้คำถามที่เกี่ยวกับการให้คำปรึกษาของการบริโภคไข่ดิบ ในรายละเอียดของเรา Q &ในหัวข้อนี้เราจะทบทวนเป็นข้อดีและข้อเสียของการกินไข่ดิบ และเราให้คุณมีคำแนะนำการปฏิบัติบางอย่างในพื้นที่นี้ .
มีอะไรใหม่และเป็นประโยชน์เกี่ยวกับไข่
เกือบทั้งหมด ไข่แดงมีไขมันโอเมก้า 3 . อย่างไรก็ตามปริมาณของโอเมกา - 3s ขึ้นอยู่กับปริมาณของอาหารที่มีโอเมกา - 3s ที่ถูกกินโดยไก่ ในปีที่ผ่านมาตลาดแนวโน้มได้เห็นการพัฒนาของโอเมก้า 3 เสริมไข่ที่ผ่านการเพิ่มของน้ำมันโอเมก้า 3 อาหารของไก่ น้ำมันเหล่านี้ได้รวมน้ำมัน Krill น้ำมัน flaxseed น้ำมันเมนฮาเดน และสาหร่ายน้ำมัน ไม่น่าแปลกใจที่ปริมาณของ 3s โอเมก้าในไข่แดงสามารถเพิ่มขึ้นโดยสามถึงห้าครั้งผ่านการเสริมอาหารของไก่กับน้ำมันเหล่านี้ ไข่กับเท่า 250 มิลลิกรัมของโอเมกา - 3s ต่อไข่แดงมีการผลิตในลักษณะนี้ ขณะที่ประโยชน์โอเมก้า 3 เหล่านี้จะชัดเจนมากสิ่งที่เราได้ตื่นเต้นที่จะเห็นในงานวิจัยล่าสุดคือความสามารถของแม่ไก่อาหารธรรมชาติเพื่อเพิ่มโอเมกา - 3s ในไข่ของเธอ ซึ่งแตกต่างจากวิธีการที่อาจเกี่ยวข้องกับการเสริมโอเมก้า 3 จากน้ำมันแปรรูปอาหารธรรมชาติอยู่แล้วอาหารอาหารวิธีที่ให้แม่ไก่จำนวนใจกว้างของพืชตระกูลถั่วที่อุดมไปด้วยใบไม้และหญ้าชนิต omega-3s-like สามัญสำนึกมากกว่าเรา นี่มันน่าตื่นเต้นที่จะเห็นการศึกษาที่แสดงให้เห็นเพิ่มขึ้นอย่างมากปริมาณของ 3s โอเมก้าในไข่ผ่านทุ่งหญ้าธรรมชาติ เลี้ยงคนเดียว
ในขณะที่องค์กรเช่นสมาคมโรคหัวใจอเมริกัน ( AHA ) อนุญาตให้มีการบริโภคปกติของไข่ในแผนอาหาร ,พวกเขามักจะเตือนว่าไข่จะยากที่จะรวมเพราะพวกเขาสูงปริมาณคอเลสเตอรอลและศักยภาพในการเพิ่มความเสี่ยงของโรคหัวใจ สำหรับผู้ที่มีสุขภาพระดับคอเลสเตอรอลในเลือดไม่ต้องลดยาคอเลสเตอรอล , AHA แนะนำไม่เกิน 300 มิลลิกรัมต่อวันของคอเลสเตอรอลจากอาหารตั้งแต่หนึ่งซึ่งผลิตไข่มีประมาณ 180-220 มิลลิกรัมของคอเลสเตอรอล ประมาณสองในสามของขีด จำกัด ทุกวัน จะใช้โดยการบริโภคไข่ไก่ 1 ฟอง ที่น่าสนใจหลายล่าสุดขนาดใหญ่อาหารการศึกษาชี้ให้เห็นว่าปริมาณคอเลสเตอรอลในไข่อาจจะน้อยของปัญหาในความสัมพันธ์กับโรคหัวใจมากกว่าที่คิดไว้ก่อนหน้านี้ ในการศึกษาเหล่านี้ไม่เพิ่มความเสี่ยงของอาการหัวใจวายหรือโรคหลอดเลือดสมองแสดงให้กับการบริโภคของหนึ่งถึงหกฟอง ต่อสัปดาห์ ( ยกเว้นผู้หนึ่งที่เกี่ยวข้องกับเบาหวานชนิดที่ 2 ที่มีความเสี่ยงของโรคหัวใจที่เกี่ยวข้องกับการบริโภคไข่ แม้ในช่วงหนึ่งถึงหกฟอง ต่อสัปดาห์ที่น่าสนใจไม่แพ้กันคือ ) เชื่อมโยงระหว่างการบริโภคไข่และระดับที่เพิ่มขึ้นของคอเลสเตอรอล HDL ( คอเลสเตอรอลที่ " ดี " ) ในผู้เข้าร่วม ไม่เพียง แต่การบริโภคไข่เพิ่มขึ้น HDL โมเลกุล นอกจากนี้ยังปรับปรุงองค์ประกอบของพวกเขาและให้พวกเขาทำงานได้อย่างมีประสิทธิภาพ .
ทุ่งหญ้าการให้แม่ไก่ได้รับการแสดงเพื่อเพิ่มวิตามินอีปริมาณไข่ของพวกเขาในการศึกษาล่าสุด เปรียบเทียบกับไก่ขังไก่หาอาหารบนหญ้าและพืชตระกูลถั่ว , วิตามิน E ในไข่แดงของไข่จากแม่ไก่ที่ออกหาอาหารในทุ่งหญ้าประมาณ 200 % มากกว่าวิตามิน E ในไข่แดงของไข่จากกรงไก่ ส่วนไก่ที่ออกหาอาหารในหญ้ามากกว่าพืชตระกูลถั่วพัฒนาประมาณ 25 % วิตามินอีในไข่ของพวกเขา ไก่ , แน่นอน , เป็นสัตว์ และกินอาหารหลากหลายรวมทั้งหญ้า , ถั่ว , เมล็ด , หนอน ด้วง และแมลง ( แมลงตัวอ่อน ) ผู้ใหญ่
ไข่ , ฟาร์มเลี้ยงขนาดใหญ่ ไข่ต้ม
( 1.00 แต่ละ 50.00 กรัม ) แคลอรี่ : 78 : น้อย
กี nutrientdri / DV
choline35 selenium28 %
%
%
biotin27 วิตามิน b1223 %
%
% วิตามิน b220 molybdenum19
iodine18 %
%
acid14 Pantothenic protein13 %
%
% phosphorus12 วิตามิน D11
A8 % วิตามินแผนภูมินี้กราฟิกรายละเอียด % DV ที่ให้บริการของไข่ , ฟาร์มเลี้ยงให้แต่ละรัง ซึ่งเป็น ดี ดีมาก หรือดีเลิศแหล่งอาหารตามระบบการจัดอันดับของเรา ข้อมูลเพิ่มเติมเกี่ยวกับปริมาณของสารอาหารเหล่านี้ให้ไข่ , ฟาร์มเลี้ยงสามารถพบได้ในอาหารระบบการจัดอันดับแผนภูมิ
ซื้อไข่ , ฟาร์มเลี้ยงไข่
ติดกับมาตรฐานเกษตรอินทรีย์อินทรีย์ช่วยลดความเสี่ยงของการปนเปื้อนอาหารและไข่อินทรีย์มักจะมีสารอาหารคุณภาพสูง . อย่างไรก็ตาม อย่าลืมว่า อินทรีย์ โดยตัวเองไม่รับประกันชีวิตธรรมชาติสำหรับไก่วางไข่ .
ขอทุ่งหญ้าเลี้ยงไปเกินอินทรีย์โดยถามทุ่งหญ้าเลี้ยงอย่าได้รับ sidetracked โดยเรย์สับสนของการติดฉลากดังกล่าว ที่คุณมีแนวโน้มที่จะพบวลีเช่น " ทุ่งหญ้าเลี้ยง " pastured " ฟรี " ช่วง " และ " กรงฟรี " บนไข่บรรจุภัณฑ์ แต่กฎการติดฉลากให้ผลิตภัณฑ์เพื่อแสดงเงื่อนไข แม้ว่าไก่วางไข่ใช้เวลาน้อยหรือไม่มีนอกในทุ่งหญ้าการตั้งค่าคุยกับพ่อค้าหรือผู้ผลิตไก่ของคุณและหาวิธีการที่ไก่ถูกยกขึ้นจริง .
พิจารณาฟาร์มท้องถิ่นอินทรีย์หญ้าเลี้ยงไข่อาจจะพร้อมใช้งานจากฟาร์มท้องถิ่นกับฝูงเล็กๆและมีวิถีชีวิตที่เป็นธรรมชาติกับไก่ของเขา สองเว็บไซต์ที่สามารถช่วยให้คุณหาฟาร์มท้องถิ่นขนาดเล็กในพื้นที่ของคุณและ www.localharvest.org www.eatwild.com . ทั้งสองเว็บไซต์จะค้นหาโดยรหัสไปรษณีย์ .
หนึ่งทราบเกี่ยวกับการเพิ่มไข่เราบ่อยได้คำถามที่เกี่ยวกับการให้คำปรึกษาของการบริโภคไข่ดิบ ในรายละเอียดของเรา Q &ในหัวข้อนี้เราจะทบทวนเป็นข้อดีและข้อเสียของการกินไข่ดิบ และเราให้คุณมีคำแนะนำการปฏิบัติบางอย่างในพื้นที่นี้ .
มีอะไรใหม่และเป็นประโยชน์เกี่ยวกับไข่
เกือบทั้งหมด ไข่แดงมีไขมันโอเมก้า 3 . อย่างไรก็ตามปริมาณของโอเมกา - 3s ขึ้นอยู่กับปริมาณของอาหารที่มีโอเมกา - 3s ที่ถูกกินโดยไก่ ในปีที่ผ่านมาตลาดแนวโน้มได้เห็นการพัฒนาของโอเมก้า 3 เสริมไข่ที่ผ่านการเพิ่มของน้ำมันโอเมก้า 3 อาหารของไก่ น้ำมันเหล่านี้ได้รวมน้ำมัน Krill น้ำมัน flaxseed น้ำมันเมนฮาเดน และสาหร่ายน้ำมัน ไม่น่าแปลกใจที่ปริมาณของ 3s โอเมก้าในไข่แดงสามารถเพิ่มขึ้นโดยสามถึงห้าครั้งผ่านการเสริมอาหารของไก่กับน้ำมันเหล่านี้ ไข่กับเท่า 250 มิลลิกรัมของโอเมกา - 3s ต่อไข่แดงมีการผลิตในลักษณะนี้ ขณะที่ประโยชน์โอเมก้า 3 เหล่านี้จะชัดเจนมากสิ่งที่เราได้ตื่นเต้นที่จะเห็นในงานวิจัยล่าสุดคือความสามารถของแม่ไก่อาหารธรรมชาติเพื่อเพิ่มโอเมกา - 3s ในไข่ของเธอ ซึ่งแตกต่างจากวิธีการที่อาจเกี่ยวข้องกับการเสริมโอเมก้า 3 จากน้ำมันแปรรูปอาหารธรรมชาติอยู่แล้วอาหารอาหารวิธีที่ให้แม่ไก่จำนวนใจกว้างของพืชตระกูลถั่วที่อุดมไปด้วยใบไม้และหญ้าชนิต omega-3s-like สามัญสำนึกมากกว่าเรา นี่มันน่าตื่นเต้นที่จะเห็นการศึกษาที่แสดงให้เห็นเพิ่มขึ้นอย่างมากปริมาณของ 3s โอเมก้าในไข่ผ่านทุ่งหญ้าธรรมชาติ เลี้ยงคนเดียว
ในขณะที่องค์กรเช่นสมาคมโรคหัวใจอเมริกัน ( AHA ) อนุญาตให้มีการบริโภคปกติของไข่ในแผนอาหาร ,พวกเขามักจะเตือนว่าไข่จะยากที่จะรวมเพราะพวกเขาสูงปริมาณคอเลสเตอรอลและศักยภาพในการเพิ่มความเสี่ยงของโรคหัวใจ สำหรับผู้ที่มีสุขภาพระดับคอเลสเตอรอลในเลือดไม่ต้องลดยาคอเลสเตอรอล , AHA แนะนำไม่เกิน 300 มิลลิกรัมต่อวันของคอเลสเตอรอลจากอาหารตั้งแต่หนึ่งซึ่งผลิตไข่มีประมาณ 180-220 มิลลิกรัมของคอเลสเตอรอล ประมาณสองในสามของขีด จำกัด ทุกวัน จะใช้โดยการบริโภคไข่ไก่ 1 ฟอง ที่น่าสนใจหลายล่าสุดขนาดใหญ่อาหารการศึกษาชี้ให้เห็นว่าปริมาณคอเลสเตอรอลในไข่อาจจะน้อยของปัญหาในความสัมพันธ์กับโรคหัวใจมากกว่าที่คิดไว้ก่อนหน้านี้ ในการศึกษาเหล่านี้ไม่เพิ่มความเสี่ยงของอาการหัวใจวายหรือโรคหลอดเลือดสมองแสดงให้กับการบริโภคของหนึ่งถึงหกฟอง ต่อสัปดาห์ ( ยกเว้นผู้หนึ่งที่เกี่ยวข้องกับเบาหวานชนิดที่ 2 ที่มีความเสี่ยงของโรคหัวใจที่เกี่ยวข้องกับการบริโภคไข่ แม้ในช่วงหนึ่งถึงหกฟอง ต่อสัปดาห์ที่น่าสนใจไม่แพ้กันคือ ) เชื่อมโยงระหว่างการบริโภคไข่และระดับที่เพิ่มขึ้นของคอเลสเตอรอล HDL ( คอเลสเตอรอลที่ " ดี " ) ในผู้เข้าร่วม ไม่เพียง แต่การบริโภคไข่เพิ่มขึ้น HDL โมเลกุล นอกจากนี้ยังปรับปรุงองค์ประกอบของพวกเขาและให้พวกเขาทำงานได้อย่างมีประสิทธิภาพ .
ทุ่งหญ้าการให้แม่ไก่ได้รับการแสดงเพื่อเพิ่มวิตามินอีปริมาณไข่ของพวกเขาในการศึกษาล่าสุด เปรียบเทียบกับไก่ขังไก่หาอาหารบนหญ้าและพืชตระกูลถั่ว , วิตามิน E ในไข่แดงของไข่จากแม่ไก่ที่ออกหาอาหารในทุ่งหญ้าประมาณ 200 % มากกว่าวิตามิน E ในไข่แดงของไข่จากกรงไก่ ส่วนไก่ที่ออกหาอาหารในหญ้ามากกว่าพืชตระกูลถั่วพัฒนาประมาณ 25 % วิตามินอีในไข่ของพวกเขา ไก่ , แน่นอน , เป็นสัตว์ และกินอาหารหลากหลายรวมทั้งหญ้า , ถั่ว , เมล็ด , หนอน ด้วง และแมลง ( แมลงตัวอ่อน ) ผู้ใหญ่
ไข่ , ฟาร์มเลี้ยงขนาดใหญ่ ไข่ต้ม
( 1.00 แต่ละ 50.00 กรัม ) แคลอรี่ : 78 : น้อย
กี nutrientdri / DV
choline35 selenium28 %
%
%
biotin27 วิตามิน b1223 %
%
% วิตามิน b220 molybdenum19
iodine18 %
%
acid14 Pantothenic protein13 %
%
% phosphorus12 วิตามิน D11
A8 % วิตามินแผนภูมินี้กราฟิกรายละเอียด % DV ที่ให้บริการของไข่ , ฟาร์มเลี้ยงให้แต่ละรัง ซึ่งเป็น ดี ดีมาก หรือดีเลิศแหล่งอาหารตามระบบการจัดอันดับของเรา ข้อมูลเพิ่มเติมเกี่ยวกับปริมาณของสารอาหารเหล่านี้ให้ไข่ , ฟาร์มเลี้ยงสามารถพบได้ในอาหารระบบการจัดอันดับแผนภูมิ
การแปล กรุณารอสักครู่..
ภาษาอื่น ๆ
การสนับสนุนเครื่องมือแปลภาษา: กรีก, กันนาดา, กาลิเชียน, คลิงออน, คอร์สิกา, คาซัค, คาตาลัน, คินยารวันดา, คีร์กิซ, คุชราต, จอร์เจีย, จีน, จีนดั้งเดิม, ชวา, ชิเชวา, ซามัว, ซีบัวโน, ซุนดา, ซูลู, ญี่ปุ่น, ดัตช์, ตรวจหาภาษา, ตุรกี, ทมิฬ, ทาจิก, ทาทาร์, นอร์เวย์, บอสเนีย, บัลแกเรีย, บาสก์, ปัญจาป, ฝรั่งเศส, พาชตู, ฟริเชียน, ฟินแลนด์, ฟิลิปปินส์, ภาษาอินโดนีเซี, มองโกเลีย, มัลทีส, มาซีโดเนีย, มาราฐี, มาลากาซี, มาลายาลัม, มาเลย์, ม้ง, ยิดดิช, ยูเครน, รัสเซีย, ละติน, ลักเซมเบิร์ก, ลัตเวีย, ลาว, ลิทัวเนีย, สวาฮิลี, สวีเดน, สิงหล, สินธี, สเปน, สโลวัก, สโลวีเนีย, อังกฤษ, อัมฮาริก, อาร์เซอร์ไบจัน, อาร์เมเนีย, อาหรับ, อิกโบ, อิตาลี, อุยกูร์, อุสเบกิสถาน, อูรดู, ฮังการี, ฮัวซา, ฮาวาย, ฮินดี, ฮีบรู, เกลิกสกอต, เกาหลี, เขมร, เคิร์ด, เช็ก, เซอร์เบียน, เซโซโท, เดนมาร์ก, เตลูกู, เติร์กเมน, เนปาล, เบงกอล, เบลารุส, เปอร์เซีย, เมารี, เมียนมา (พม่า), เยอรมัน, เวลส์, เวียดนาม, เอสเปอแรนโต, เอสโทเนีย, เฮติครีโอล, แอฟริกา, แอลเบเนีย, โคซา, โครเอเชีย, โชนา, โซมาลี, โปรตุเกส, โปแลนด์, โยรูบา, โรมาเนีย, โอเดีย (โอริยา), ไทย, ไอซ์แลนด์, ไอร์แลนด์, การแปลภาษา.
- ตรุษเต๊ดแม้ทุกชาติในอาเซียนฉลองวันปีใหม่
- nice to talk with you nok
- PreparationBring water to boil over high
- Active volcano
- Here i am
- รอสักครู่
- U will not cause i am bad guy, look ugly
- Here i am
- Here i am
- guys
- Reason
- His job is about
- noodles
- because i feel that you are very pretty
- จะเป็นโรคกระเพาะ
- ฉันชื่อ แคทตี้ ยิินดีที่ได้รู้จักคะแคท
- want to look their best.
- ฉันชื่อ แคทตี้ ยิินดีที่ได้รู้จักคะแคท
- I hate to insult either that don't know
- My favorite hobby is playing drums. I sp
- ปวดจน น้ำตาจะไหล
- ฉันกลับบ้าน
- ฉันสามารถทำได้ไหม
- Chinese candy 1 kgBone pork 250 g.Rib po
