Down, Total Cholesterol in Eggs

Good news for egg lovers. United States Department of Agriculture (USDA) on Tuesday (08/02/2011) announced a change of nutrients in eggs. One of them, cholesterol content decreased.

Based on the routine evaluation of the nutritional content of foods by the USDA to local food, compared with 2002, the eggs are in circulation today contains 14 percent lower cholesterol and has more vitamin D (64 percent).

In one large egg now there are only 185 milligrams (mg) of cholesterol, a decrease of 212 mg and 41 IU of vitamin D or an increase of 18 IU of vitamin D. In addition, eggs also contain the number of calories that are still the same, namely 70 calories and 6 grams of protein.

The American Egg Board states that these changes are influenced by factors in poultry feeding, including the addition of supplements of vitamin D.

Although the amount of cholesterol egg less, according to the Dietary Guidelines for Americans, adults are advised to limit cholesterol intake of less than 300 mg per day so that an egg still contains half of the recommended cholesterol. In fact, intake of cholesterol is also obtained from other foods.