Following a routine examination of the nutritional content of eggs, the United States Department of Agriculture (USDA) revealed that the amount of cholesterol in the average, domestic egg has declined since 2002.
In a press release, the USDA revealed that the amount of cholesterol in eggs declined by 14 percent to 185 milligrams, while the amount of Vitamin D increased by 64 percent to 41 IUs per egg. The amount of calories in each egg remained the same at 70. To conduct the test, scientists analyzed eggs from 12 different locations across the country.
Farmers attribute the improvements to changes made to the diet of their hens, including a Vitamin D supplement. Though the improvements are notable, nutritionists still remind the public that eggs are a food to be enjoyed in moderation.
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