Nutritional Content
Studies suggest the nutritional content of eggs from hens that forage daily on a grass range is superior to that of eggs produced by conventional means. These studies report higher levels of Omega 3 and Vitamins A and E, and lower levels of total fat, saturated fat, cholesterol, and Omega 6.
A study by the U.S. Department of Agriculture in 2010 using industry standard measures of shell strength, the height of egg whites (Haugh unit) and their protein and crude fat content determined that there were no nutritional benefits to free-range eggs when compared to factory eggs. However the study did not measure the types of fat in the eggs nor did it measure differences in vitamin and essential fatty acid content.
Read more about this topic: Free-range Eggs
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