A New Sunny-Side Up: USDA Announces Less Cholesterol in Eggsfujimama
Periodically the U.S. Department of Agriculture (USDA) conducts tests on different foods, measuring their nutritional content. The last time these tests were conducted on eggs was in 2002. Then last year the USDA revisited the egg, sending eggs from 12 locations across the country to Virginia Tech University for evaluation, and just released the results of the study this month. According to the new data, there has been a 14% decrease in cholesterol, and a 64% increase in Vitamin D in eggs since the last set of tests was completed. Although this study doesn’t mean that we should go out and start stuffing ourselves on eggs, it does give further reason to consider eggs as part of a healthy diet. One egg delivers 6 grams of protein (12% of the Recommended Daily Value, and one of the highest quality proteins found in food), contains lots of vitamins and minerals, provides at least 10% of the Recommended Daily Value of Vitamin D, and has only 70 calories. What a way to start the day! The egg is truly earning the slogan from the old 1977 campaign—The Incredible Edible Egg.
To celebrate this new data, I’m sharing a recipe for Healthy Sweet Potato Quiche Cups, along with information on how you can win a year’s supply of eggs from the American Egg Board on La Fuji Mama: Build a Better Breakfast with Eggs: Healthy Sweet Potato Quiche Cups