• The composition of an egg is usually described as having two basic parts: the white and the yolk. The white is approximately 87% water and 13% protein, and contains both vitamins and minerals. The yolk is about 50% water, 33% fat, and 17% protein; like the white, it also contains both vitamins and minerals.
  • Chicken eggs are by far the most common type of egg consumed in the U.S., and the breeding of chickens for egg production has resulted in breeds that can lay 200-300 eggs per hen per year.
  • Eggs are considered to be one of the best sources of protein available. One medium-sized egg weighing 44 g typically contains 5.53 g of protein. Nutritionists often use eggs as a point of comparison when assessing whether another food is a good source of protein or not. Around 12.6% of the edible portion of an egg is protein.
  • Eggs are an excellent source of choline and a very good source of selenium, biotin, vitamin B12, vitamin B2, molybdenum, and iodine. Additionally, they are a good source of vitamin B5, protein, phosphorus, vitamin D, and vitamin A.
  • Eggs are  known for containing cholesterol. One medium-sized egg weighing 44 g typically contains 164 mg of cholesterol.In the past, dietary cholesterol was considered to be something that could increase the risk of conditions such as coronary heart disease. Experts believed that high levels of dietary cholesterol significantly affected the levels of LDL cholesterol (also known as “bad” cholesterol) in the body.The problem was that dietary cholesterol is, more often than not, found in foods that contain high levels of saturated fats. Further research has managed to separate the effects of dietary cholesterol and saturated fat and found that dietary cholesterol increases the levels of both LDL cholesterol and HDL cholesterol (also known as “good” cholesterol).The changes were also small in comparison with those instigated by saturated fat. Aside from this, the increase made to good cholesterol levels balances out the increasing levels of bad cholesterol. As eggs are low in saturated fats, the effect that they have on blood cholesterol is deemed to be clinically insignificant.
  • The protein within eggs helps keep muscles working well while slowing the rate at which they are lost.
  • Eggs contain vitamins and minerals that are needed for the regular functioning of cells, including the brain, nervous system, memory and the metabolism.
  • Eggs contain all the daily vitamins and minerals that are needed to produce energy in all the cells of the body.
  • Eggs provide vitamin A, vitamin B12 and selenium which are all key to keeping the immune system healthy.
  • Free range chicken eggs are more nutritious than caged chicken eggs because naturally they scratch around in the ground and eat grubs and worms and bugs. The problem with free ranging your chickens is that they are at the bottom of the food chain and very susceptible to predators. See our video below about how we solve that problem.

We’re farmers and not doctors so none of this should be treated as medical advice for you. We’re only sharing our personal experience and testimony, which may not be relevant to your specific medical condition. Talk to your doctor about your own personal diet and care and please don’t sue us because we’re trying to help people in need and lawyers are super expensive and every dollar we spend on a lawyer can’t be spent helping others grow food. Thanks!!!