According to a recent study funded by UK Foodcomp and Department of Health, egg’s nutritional benefits have increased over past 30 years. The study informed that eggs today are lower in fat, cholesterol and calories than before. They even contain more vitamin D compared to 1980s. Today eggs contain 20% less saturated fat, 13% lower calories and 10% less cholesterol than eggs in the 1980s.
The study found that an average medium-sized egg now contains 66 calories which is much less than the previous figure (77 calories) recorded 30 years ago. The cholesterol level also drops from 202 micro-grams to 177 micro-grams in an average medium-sized egg today. The nutritional changes are the result of improvement to hens’ feed.