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Which is better, local eggs or foreign eggs? Which is better, fresh eggs or foreign eggs?

2023-11-20 source:internet [ typeface:big medium small ]

The nutritional components of Eggs

  • heat quantity(kilocalorie)
  • 144
  • fat(gram)
  • 8.8
  • protein(gram)
  • 13.3
  • carbohydrate(gram)
  • 2.8
  • thiamine(mg)
  • 0.11
  • calcium(mg)
  • 56
  • riboflavin(mg)
  • 0.27
  • magnesium(mg)
  • 10
  • niacin(mg)
  • 0.2
  • iron(mg)
  • 2
  • manganese(mg)
  • 0.04
  • vitamin E(mg)
  • 1.84
  • zinc(mg)
  • 1.1
  • vitamin A(mcg)
  • 234
  • copper(mg)
  • 0.15
  • Carotene(mcg)
  • 1
  • potassium(mg)
  • 154
  • phosphorus(mg)
  • 130
  • retinol equivalent(mcg)
  • 74.1
  • sodium(mg)
  • 131.5
  • selenium(mcg)
  • 14.34

Nutrition experts believe that no matter what type of egg, the protein content differs by up to 0.1%, which is negligible. As long as you match coarse and fine grains, as well as meat and vegetable dishes, you can achieve a dynamic nutritional balance under normal circumstances. There is no need to spend more to pursue these high-priced eggs.

When Ms. Liu came to a large supermarket, she was overwhelmed by the variety of hardcover "concept eggs", including lay eggs, grain eggs, free-range eggs, clean eggs, nutritious eggs, grass-fed eggs, emperor eggs, special nutritious eggs, and free-range eggs. , green eggs, stupid eggs, ecological eggs, organic eggs, breakfast eggs, hatching eggs, etc., there are dozens of varieties. The packaging of some "concept eggs" is also marked with "low cholesterol," "hormone-free," "no artificial colors," "high-quality natural green food," etc., and the price is usually 2 to 4 times that of ordinary eggs. Ms. Liu finally chose the most expensive brand. She believed that you get what you pay for, and the higher-priced ones would definitely be better.

Are these high-priced eggs really more natural, more nutritious, and safer?

Three types of eggs have national standards

A farmer with more than 10 years of experience in raising chickens revealed that most of the "concept eggs" on the market are fake ordinary eggs. These "concept eggs" are often selected from the same box. Among ordinary eggs, the smaller ones can be used as "newly hatched eggs"; those with good appearance and no black spots or raised calcifications can be used as "green eggs"; those with black spots and calcifications can be used as "no pollution eggs" "Eggs; eggs with weird shapes will be sold to fast food chains or food companies. In this category, prices vary, but egg merchants can earn higher profits. Another industry insider also said that it is an "open secret" in the industry that eggs are graded and packaged according to differences in size, color, appearance, etc., and then labeled with different concepts. Some companies do not have a breeding base. They collect eggs from farmers or chicken farms, then package them with "concepts". They focus on the gift market, and their profits are several times that of bulk eggs.

We learned from relevant national departments that currently there are only three categories of eggs recognized by the state: organic eggs, green eggs and pollution-free eggs. There is no standard support for other concepts, and most of them are named by companies themselves for the sake of hype.

Not all green eggs on the market are fake. Real green eggs need to be certified by relevant national departments. When purchasing, citizens can identify it through the "four-in-one" outer packaging. "Four-in-one" refers to the graphic trademark, word trademark, green food mark license number, and green food anti-counterfeiting mark, which are used on one packaged product at the same time.

Both local and foreign eggs have their own advantages

People generally believe that if native chickens grow in a natural environment and eat natural food, the eggs they produce will naturally be of better quality. The eggs produced by general chicken farms, which are often referred to as "foreign eggs", use specialized laying hen breeds and artificial feed, so their nutritional value may not be as good as local eggs. Therefore, even though the price is much higher, many people are still willing to buy free-range eggs, especially for the elderly, pregnant women and children. So, what is the difference between local eggs and "foreign eggs", and which one has higher nutritional value?

In the true sense, native chickens should be completely free-range. They move around in the forest every day for food and only eat natural foods such as bugs and weeds. Due to unbalanced nutrition, this kind of chicken lays smaller eggs. However, because native chickens eat more green leafy vegetables, the egg yolks contain high levels of carotenoids and vitamin B2, so the egg yolks are larger and darker in color. The feed that chickens in chicken farms eat is scientifically proportioned and has a comprehensive and balanced nutrient content. Therefore, the content of mineral elements such as iron, calcium, and magnesium in the eggs produced is higher than that of native eggs.

Secondly, a certain amount of dietary fiber is added to the feed that foreign chickens eat, which makes the cholesterol and fat content in egg yolks much lower than that of native eggs, making them more suitable for the elderly. However, native chickens lay few eggs and have a long nutrient accumulation cycle. Therefore, the eggs they lay have high fat content and are not suitable for long-term consumption by the elderly. But free-range eggs also have advantages. They contain higher levels of omega-3 unsaturated fatty acids and phospholipids. These two substances can promote the metabolism of cholesterol and are very beneficial to cardiovascular protection. In addition, free-range eggs taste better. Because the fat content in free-range eggs is higher, the yolks are larger and are very suitable for boiled eggs and fried eggs. Simple cooking methods can fully bring out its excellent taste. Foreign eggs have more egg white and are suitable for making steamed eggs or beaten eggs.

When buying eggs, it mainly depends on whether they are fresh

Nutrition experts believe that no matter what type of egg, the protein content differs by up to 0.1%, which is negligible. As long as you match coarse and fine grains, as well as meat and vegetable dishes, you can achieve a dynamic nutritional balance under normal circumstances. There is no need to spend more to pursue these high-priced eggs.

Because the nutrients of various eggs are almost the same, the main thing when buying eggs is whether they are fresh. How to identify fresh eggs? Take a look: fresh egg shells are rough, with a layer of frosty powder attached, bright and clean; old eggs have smooth shells; rotten eggs have blackened shells with oil stains on the shells. Second listening: hold the egg firmly with your fingers and shake it gently by your ear. Good eggs have a solid sound; eggs with shells and rotten eggs have a "cracking" sound; empty eggs have a hollow sound; cracked eggs have a "pop" sound. Three photos: Hold the egg with both hands like a tube, and look at it under sunlight or light. Good eggs are reddish, translucent, and have a clear outline of the yolk. Four turns: Place the egg on a flat surface and turn it gently with your fingers. When a fresh egg turns, there is resistance in the eggshell, and it will stop after turning for two or three weeks; a bad egg will turn long and fast. If the egg does not turn fast or slow, , it proves that it is not fresh enough. Five floats: Put the eggs in about 15% salt water. Fresh eggs will sink to the bottom; old eggs will float with the big head up, small head down, half-sunk and half-floating; rotten eggs will float on the surface. Six observations: After opening the egg, the yolk will be round. If it spreads out, it is stale; the thicker the egg white, the fresher it will be.