A potent micronutrient in Chicken Egg helps make DNA

In 2019, the worldwide production volume of chicken eggs exceeded 82.17 million metric tons.

A 2010 USDA study determined there were no significant differences of macronutrients (carbohydrates, fat and protein) in various chicken eggs; when compared to cage-raised chickens, pasture-raised free-range hens, which forage for their own food, produce eggs that are relatively enriched in omega-3 fatty acids; chicken eggs that are especially high in omega-3 fatty acids are produced by feeding hens a diet containing polyunsaturated fats from sources such as fish oil, chia seeds, or flaxseeds.

Cooked eggs are easier to digest than raw eggs, and lowers risk of salmonellosis (a food-borne disease).

A medium/large chicken egg provides approximately 70 kilocalories of food energy and 6 grams of protein.

A potent micronutrient in Chicken Egg helps make DNA

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