Egg Nutrition
Does pasteurization make fresh eggs less nutritious?
Not at all. The Safest Choice™ all natural water bath pasteurization process protects the nutritional value of one of nature’s perfect foods!
What are the nutrients in Safest Choice™ Pasteurized eggs?
Nutrition Facts
Serving Size 1 Egg (50g)
Amount Per Serving:
| Nutrition Category | Amount |
|---|---|
| Calories | 70 |
| Calories from Fat | 45 |
| Total Fat | 4.5g (7% DV) |
| Saturated Fat | 1.5g (8% DV) |
| Monounsaturated Fat | 1.8g |
| Polyunsaturated Fat | 1g |
| Omega 3 | 37mg |
| Omega 6 | 700mg |
| DHA | 18mg |
| EPA | 2mg |
| Trans Fat | 0g |
| Cholesterol | 186mg (62% DV) |
| Sodium | 70mg (2% DV) |
| Total Carbohydrate |
0g (0% DV) |
| Protein | 6g (13% DV) |
| Vitamin E | 3% DV |
| Vitamin A | 6% DV |
| Vitamin C | 0% DV |
| Calcium | 2% DV |
| Iron | 4% DV |
| Folate | 6% DV |
| Iodine | 15% DV |
| Lutein | 145mcg |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Is there a nutritional difference between brown eggs and white eggs?
No. Brown and white eggs have the same nutritional value. The variance in shell color is determined by the breed of hen laying the egg. White hens produce white eggs, and brown/red hens produce brown eggs. Generally, brown/red hens are larger and require more feed; therefore brown eggs may be more expensive.
Are eggs fattening?
No. A large egg supplies only 70 calories, so enjoy!
Is it true that eating eggs can help me eat fewer calories… or even help control my diabetes?
Yes, according to nutrition research. A study published in the Journal of the American College of Nutrition shows that including eggs in your breakfast can help you feel full—and actually help you reduce your calorie intake for the whole day! In a 2010 nutrition study from the University of Connecticut, researchers found that compared with a high-carb bagel breakfast (i.e., a bagel, cream cheese, and yogurt), a breakfast that included three and a half scrambled eggs—rich in high quality protein—helped study participants lose 65% more weight. Calorie levels of the two test breakfast menus were identical. With the egg breakfast, levels of ghrelin, a hormone that contributes to hunger, were reduced. So were blood sugar and insulin levels. Study participants said they felt less hungry and more energetic.
What about cholesterol in eggs?
Contrary to popular belief, how much cholesterol you eat has very little effect on reducing your "bad" or LDL blood cholesterol. Factors that are more important are your total fat intake, and the types of fats you consume. For example, monounsaturated fats and omega-3 fatty acids help control blood cholesterol levels and reduce the risk of heart disease. According to Harvard Medical School, "The only large study to look at the impact of egg consumption on heart disease—not on cholesterol levels or other intermediaries—found no connection between the two."
Read more about cholesterol, eggs, and heart health in the Making the Safest Choice™ blog >
