Previous records of the amount of cholesterol and vitamin D in eggs may have been incorrect. A recent reevaluation of their nutritional content has revealed that they have lower cholesterol and higher vitamin D than originally suspected, according to the U.S. Department of Agriculture's Agricultural Research Service.
The group went across the country collecting samples of large eggs from 12 locations and sent them to a laboratory to be tested for a number of nutrients including fat and vitamins. The figures were then compared to data from 2002, the last time eggs were tested in America for their nutritional composition.
Though most of the contents remained the same, the eggs were 14 percent lower in cholesterol and 64 percent higher in vitamin D, researchers reported.
A possible explanation is that hens are being fed a healthier diet than they were years ago, researchers said.
Though eggs have been found to have lower cholesterol than before, they should still be eaten in moderation. A diet high in cholesterol can contribute to the development of heart disease, the leading cause of death in the U.S. In addition, heart disease may limit one's ability to obtain affordable health and life insurance coverage.