Eggs are lower in cholesterol than previously thought, according to new nutrition data from the United States Department of Agriculture's Agricultural Research Service (USDA-ARS).
They recently reviewed the nutrient composition of standard large eggs, and results show the average amount of cholesterol in one large egg is 185 mg, 14% lower than previously recorded. The analysis also revealed that large eggs now contain 41 IU of vitamin D, an increase of 64%.
The collected eggs were sent to a laboratory at Virginia Tech University to be prepared for nutrient analysis at certified nutrient analysis laboratories.
The samples were randomly paired for the testing procedure, and the analysis laboratories tested samples to determine composition of a variety of nutrients including protein, fat, vitamins and minerals. Accuracy and precision were monitored using quality control samples.