When you buy eggs you automatically reach for brown eggs? Or maybe you only choose whites, which you think are much he althier? So read what determines the color of eggs and whether it affects the quality of the egg, its taste or its nutritional value.
Chicken eggs can have a white, beige or brown shell. According to research carried out by egg producers, Poles have been more eager to choose brown eggs for years.
Reason? We believe that brown eggs are he althier and the hens that lay them are naturally bred, unlike hens that lay white eggs (their color has for many years been considered a genetic modification effect).
We are not the only ones who choose brown eggs more often: Asians, e.g. the people of Singapore, buy them more often than white ones. There, however, it results from cultural conditions: the color red brings happiness and joy, drives away evil powers, and brown is closer to red than white.
It is completely different in European countries - in France, Spain, Germany and other European countries, white eggs are mainly selected. Only white eggs are available for sale in the USA - Americans believe that only such eggs are safe, because you can see every dirt on them.
What determines the color of the egg?
Contrary to popular belief, the color of the eggshell has no relation to the breed of hens, the way they are raised or what the hens are fed. It depends only on the genes of the hen - those with light feathers lay white eggs, while those with dark feathers lay beige and brown eggs.
It has to do with the amount of dyes deposited in the eggshell, which are produced during processes of the transformation of blood hemoglobin. In white egg shells, pigments do not accumulate, which is a genetic feature of chickens.
Are white or brown eggs better?
When asked whether white or brown eggs are better - he althier and tastier - there is only one answer: the color of the shell does not matter, because it does not affect the nutritional value or the taste of the eggs. Regardless of the color of the shell, each one contains vitamins, primarily vitamin A and vitamin E, as well as B vitamins, especially vitamins. B12, the deficiency of which can contribute to many diseases. There are also valuable minerals in eggs, inclphosphorus, potassium, sodium, calcium, iron, magnesium, copper, zinc and selenium.
The eggs also contain lecithin, and in it - choline, which is essential in the regeneration of the liver. Eating two eggs a day completely covers the demand for this substance, and WHO recommends eating up to 10 eggs a week.
Source: press materials
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