The research will show that eggs now contain more than 70% more vitamin D than when they were last officially analysed 30 years ago, as well as double the amount of selenium.
For the first time, levels of choline and omega-3 fatty acids in UK eggs have also been quantified, with the data showing that eggs are a significant source of both nutrients. This, alongside the fact that eggs now contain less fat and calories, suggests that they are an even more valuable part of a healthy balanced diet than previously realised.
The data, produced by the UK Foodcomp project consortium, funded by the UK Department of Health as part of its rolling programme of nutrient analysis surveys, provides the first update on the nutrient content of eggs since the 1980s.
The changes are believed to be the result of improvements to hens’ feed, an increase in the ratio of white/yolk in an average egg, and improved analytical methods since the last official government analyses were carried out in the 1980s.
Since then, vegetable oils have replaced meat and bonemeal in UK hens’ feed, and it is believed that better quality oils, together with other enhancements to hens’ feed, have improved the hens’ absorption of fat-soluble vitamins and the take-up of nutrients.
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