USDA: Today's Egg Is Lower in Cholesterol Than Those a Decade Ago

Earlier this week, the USDA checked on the nutritional value of eggs and found that something changed with today's chicken ovums compared to the eggs they tested in 2002. Today's eggs, with 185 miligrams of cholesterol, have 14 percent less cholesterol than back then, which had an average of 212 miligrams of cholesterol.

They also found that, thanks to vitamin additives in chicken feed, today's egg has 64 percent more vitamin D at 41 IUs than past levels at 18 IUs. What hasn't changed is the calorie and protein count. Today's eggs still harbor 70 calories each and 6 grams of protein.

If this news seems revelatory for your diet, it really isn't. According to the government's Dietary Guidelines for Americans, "Evidence suggests that one egg (i.e., egg yolk) per day does not result in increased blood cholesterol levels, nor does it increase the risk of cardiovascular disease in healthy people."

So does that mean that we're eating "healthier" than a decade ago? At the very least, this evidence suggests the chickens are.


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