Strange Question Needing An Answer

[Shiningfeather]

My husband told me today that he was told colored eggs have less cholesterol?? I have never heard this, but don't claim to know everything either

(well, ok.... maybe I do) I just would like to know the answer. Thanks

 

[flakey chick]

The color on the outside has nothing to do with the nutrition on the inside. The nutrition on the inside has everything to do with the diet of the hen.

 

[klf73]

It was a *rumor* a while back. I only read about it in my araucana handout that was sent to me by a breeder when I got my eggs. I can't find it right now, but they are they are the same as any eggs you would get from your backyard flock

 

[luvmychicknkids]

I know everyone says they are exactly the same. I guess they really should be. HOWEVER.......all of my chickens are fed the same, have the same everything, and my green eggs have darker, richer yolks. Always. Same with my mother's chickens. It is not a huge difference but it is there. So, I tend to believe they ARE different...no clue about the cholesterol, though.

 

[EweSheep]

That was the myth going around and its not true. its the same amount as any other eggs.

 

[colby318]

I remembered seeing the lower cholesterol thing in McMurray's catalog with the Ameraucanas. It's actually related to the hens' diets. Leafy greens increases the omega-3 in eggs.

 

[dancingbear]

Quote:
I may have the answer to your darker yolks. (I'll have watch and see if my green ones have darker yolks, too, I never thought to compare them)

I used to buy fresh milk from some folks I knew, they had a Jersey, and a Jersey/Scottish Highland cross, and a Scottish Highland. There was a difference in the color of the cream. I think it was the Jersey and the Jersey cross, who had yellower cream.

I did some research and found out that some breeds pass the beta carotene (that's what makes winter squash or pumpkin flesh orange) on mostly unchanged, into the milk, giving the cream a yellow tint, and others convert most or all of the beta carotene to vitamin A, which is colorless. I was making my own butter, which made the difference really obvious. Maybe EE's and others that lay blue or green eggs do the same thing, and pass more unconverted beta carotene into the egg yolks.

I think the rumor was started by marketing people selling small blue and green eggs. They could claim lower everything, but the real reason was the eggs were smaller than your average grocery store eggs. I think they did one of those mis-direction tricks. Something like, "Look at these pretty colored eggs! And, they're lower in cholesterol!" Neglecting to mention that it was the size of the egg, not the color, that made the difference.

 

[Shiningfeather]

dancingbear
I think the rumor was started by marketing people selling [i :

small[/i] blue and green eggs. They could claim lower everything, but the real reason was the eggs were smaller than your average grocery store eggs. I think they did one of those mis-direction tricks. Something like, "Look at these pretty colored eggs! And, they're lower in cholesterol!" Neglecting to mention that it was the size of the egg, not the color, that made the difference.

That would make since. Thanks so much.​

 

[chook pen jen]

I saw a news article a few weeks ago ,that said eggs are good for you again , as they are so nutritious that the cholesterol is not important.....except you still shouldn't fry them, as that adds fat.

 

[luvmychicknkids]

Quote:
I may have the answer to your darker yolks. (I'll have watch and see if my green ones have darker yolks, too, I never thought to compare them)

I used to buy fresh milk from some folks I knew, they had a Jersey, and a Jersey/Scottish Highland cross, and a Scottish Highland. There was a difference in the color of the cream. I think it was the Jersey and the Jersey cross, who had yellower cream.

I did some research and found out that some breeds pass the beta carotene (that's what makes winter squash or pumpkin flesh orange) on mostly unchanged, into the milk, giving the cream a yellow tint, and others convert most or all of the beta carotene to vitamin A, which is colorless. I was making my own butter, which made the difference really obvious. Maybe EE's and others that lay blue or green eggs do the same thing, and pass more unconverted beta carotene into the egg yolks.

This is VERY interesting. I wonder if that would effect the nutrition content or just the color?