A couple days ago, I received my February-March 2009 issue of Mother Earth News, and I learned that they've continued this research. Four pastured farms (Texas, Kentucky, Kansas, Pennsylvania) sent their eggs to a lab, and again the free-range eggs had more nutrition than what the USDA claims is in eggs -- data that is, of course, based upon factory-farmed chickens.
So, what's the difference? Free-range eggs contain . . .
- 1/3 less cholesterol
- 1/4 less saturated fat
- 2/3 more vitamin A
- 2 X more omega-3 fatty acids (the good one)
- 3 X more vitamin E
- 7 X more beta carotene
- 3-6 X more vitamin D (On the high end, this means that an egg contains 126 percent of the US RDA of Vit. D, which is quite significant since Vit. D deficiency is becoming a problem in this country.)
Mike and I are still working our way through Michael Pollan's latest book, In Defense of Food, but this really corroborates his research on the difference between naturally-raised food and factory-farmed food. I'll be doing a review of that book when we're done with it.