Eggs Have Less Cholesterol Than They Did In 2002, Says USDA
According to a recent USDA report, eggs are getting even better for your diet: Researchers found that the average American egg has 185 milligrams of cholesterol, down from 215 milligrams in 2002. Eggs were tested from 12 producers throughout the country as part of the agency’s regular nutritional tests on popular foods. Though it’s unclear exactly what accounts for the difference, nutritionists suspect that changes in the hens’ diets are the likely cause for eggs’ new nutritional profile.
So is it time to go order a 12-egg omelette? Not exactly, but you shouldn’t be scared to boil an egg for breakfast a few mornings this week. The government’s recently updated dietary guidelines state that adults can safely eat one egg a day (with yolk) without raising their bad cholesterol levels. Plus, they’re full of protein, nutrients, and omega-3 fatty acids (read more about egg whites and egg yolks for the whole story on eggs’ nutritional benefits).