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USDA: Eggs have 14 percent less cholesterol, more vitamin D

By Staff | May 14, 2014

The amount of cholesterol in a single large egg has decreased by 14 percent, according to the newest U.S. Department of Agriculture nutrition data.

According to the repost, a random sample of regular shell eggs in 2010 was collected from locations across the country to analyze the nutrient content of eggs.

The testing procedure was last completed with eggs in 2002, and while most nutrients remained similar to those values, cholesterol decreased by 14 percent and vitamin D increased by 64 percent from 2002 values.

Consuming an egg a day fits easily within dietary guidance, which recommends limiting cholesterol consumption to 300 mg per day.

Eggs now contain 41 IU of vitamin D, which is an increase of 64 percent from 2002.

Eggs are one of the few foods that are a naturally good source of vitamin D, meaning that one egg provides at least 10 percent of the Recommended Daily Allowance.

Vitamin D 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 RDV – remains the same, and the protein in eggs is one of the highest quality proteins found in any food.

Eggs are all-natural, and one egg has other vitamins and minerals, all for 70 calories.

The nutrients in eggs provide numerous nutritional benefits including weight management, muscle strength, healthy pregnancy, brain function and eye health.

Regardless the unit price, eggs are an affordable and delicious breakfast option.

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