The Columbus Omega-3 egg provides consumers with a perfect balance of polyunsaturated fatty acids. The hens which produce the eggs are fed on a vegetarian diet which includes a wide range of seeds and green vegetation, rich in omega-3 and vitamin E.

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"It is generally understood that polyunsaturated fatty acids (omega-6 and omega-3) are better than saturated fatty acids. What is less known, is that we eat too much omega-6 and not enough omega-3. However, both are essential for good health, but ideally in a ratio of about 4:1," says Dr Marius Smuts, a scientist specialising in fatty acids, at the Medical Research Council (MRC).

According to Ms Nonnie Vorster, research and development manager for Pioneer Foods, the Columbus egg contains 150% more polyunsaturated fat and up to 14 times more omega-3 than standard eggs.

"The Columbus egg is a rich source of long chain omega-3 fatty acids, especially EPA and DHA," says Ms Vorster.

According to the MRC, research has shown that DHA is essential for normal eye and brain development – and both DHA and EPA are good for healthy hearts.

"The Columbus egg also provides up to 55% more vitamin E per serving of 55 g than a standard egg," says Ms Vorster. "Vitamin E functions as a tissue anti-oxidant, keeping cells healthy."

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