Latest Nutrition Data on Eggs Reveals Lower Cholesterol

Latest Nutrition Data on Eggs Reveals Lower Cholesterol

Latest Nutrition Data on Eggs Reveals Lower Cholesterol

The Agriculture Research Service, a part of the United States Department of Agriculture, has just released new data on the nutrition of eggs that suggests that they have lower amounts of cholesterol than had been thought.

The Agricultural Research Service reviewed in a recent study the composition of nutrients in large standard eggs and came to the conclusion that a single large egg contains 185 milligrams of cholesterol, about 14 percent lower than recorded previously.

The new analysis also showed that one large egg has vitamin D in the amount of 41 IU, a 64 percent increase over previous measurements.

Dr. Jacob Exler is a nutritionist at the Nutrient Data Laboratory of the Agricultural Research Service. He explained that to gather this data large shell eggs were collected at random across the United States and analyzed for their nutrient content. The last time that this kind of egg testing was done was in 2002.

Many of the nutrient values stayed almost the same but cholesterol was down by 14 percent and vitamin D was up by 64 percent in the new study.

The eggs that were collected from all over America were sent to a Virginia Tech University laboratory in order to be prepared for analysis of their nutrients at certified laboratories.

The testing procedure used randomly paired samples that were tested to determine nutrients such as vitamins, fat, minerals and protein. Samples for quality control were used to monitor precision and accuracy in the testing process.


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