An Egg a Day Even Better Than Before
The news is all good for the humble egg, not only are we becoming increasingly aware that eggs are actually good for us;
research shows eggs are better for us today than ever before.
Scientists at the Institute of Food Research and the British Nutrition Foundation have discovered that eggs in the UK
contain nearly a quarter less saturated fat than their eighties counterparts. The figures for New Zealand eggs are even
healthier.
“The eggs we are eating today have almost 40 per cent less saturated fat and 10 per cent more protein than the eggs we
were eating 20 years ago,” says Sarah Hanrahan, Nutritionist for the New Zealand Nutrition Foundation. “Figures like
these support the fact that eggs are very nutritious and should be included as part of a well-balanced diet.”
So what is it that’s causing hens to produce nutritionally golden eggs? “The nutritional make up of an egg is very much
influenced by what a hen is eating,” says Dr Lucy Waldron of LWT Animal Nutrition Ltd. “A diet rich in nutrients will
produce a healthier egg for the consumer.”
Since the eighties New Zealand egg producers have been feeding hens a diet similar to their UK counterparts consisting
of wheat, corn, vegetable oil and high-protein formula feed.
After years of being known as a cholesterol causing food, the egg has come in from the cold in more recent times as
people become educated about their nutritional value.
It’s a good thing our thinking about eggs has changed as they are one of the most complete whole foods, packed with at
least 11 different vitamins and nutrients.
Affordable and extremely versatile, eggs truly are one of nature’s super foods forming the basis of many quick,
affordable and filling family meals.
ENDS