Eggs are super healthy food as they have been a breakfast staple for many people for all good reasons. After all, an egg is a storehouse of vital nutrients, making them a healthy diet for everyone. They are known for providing a rich source of proteins to the human body, which are essential building blocks of bones, muscles, skin, cartilage, and blood.
At the grocery store, we all may have noticed the different eggs, i.e. white eggs, antibiotic eggs, odorless eggs, fresh farm eggs, organic eggs, and brown eggs. Do you think, is there any difference? Are you thinking, which are the best eggs? There’s been a long debate on White Eggs vs Brown Eggs. Is there a difference? Are brown eggs healthier, or is that just a myth?
Well, there seems to be a slight difference between white eggs and brown eggs. Any guesses?
Yes, it’s all about the chicken
After listening to the answer, you might be surprised. The difference is:
Remember, there are some chickens that lay speckled eggs and blue eggs. But, there is no difference, nutritionally. It’s all just in the looks.
When you compare the cost of white eggs and brown eggs, you are likely to have noticed that brown eggs are more expensive than white eggs.
You may believe it or not; price factors are indicators of how healthy the eggs are. The significant difference is in the type of chicken that lays the eggs.
In other words, color is not linked to nutrition.
So, what makes them cost higher?
Brown eggs laying hens are larger sized hens, and it will be more expensive to feed the bigger hens. So, they tend to be more expensive. This makes white eggs to be the more cost-efficient choice.
Truth to be noticed:
The truth is that both eggs are about nutrition, taste, and baking benefits. On the other hand, these factors will also be determined by the diet of the hen that laid the egg.
So, there is no point in hesitating in choosing towards one or the other. Both brown eggs and white eggs are good for your health.
Nutritional Value Of Eggs:
As per United States Department of Agriculture (USDA), a 100-gram serving of egg has 12.56 grams of proteins, which is why nutritionists consider it as a good, inexpensive source of protein that diabetics can have in their diet.