The Science Behind the Superior Hen Diet
The nutritional advantage of Eggland's Best (EB) eggs, specifically their lower cholesterol and saturated fat content, is not a coincidence but the result of a scientifically formulated and patented feed for their hens. Unlike the typical feed used for most commercial egg-laying hens, which can include animal fats and recycled foods, EB hens are exclusively fed an all-vegetarian diet. This controlled approach is fundamental to altering the egg's nutritional composition from the inside out.
Proprietary Ingredients and Their Role
The unique EB hen feed incorporates several key ingredients that directly contribute to the lower cholesterol and saturated fat levels found in their eggs. The strategic inclusion of these components is what sets the process apart.
- Canola Oil: This ingredient, used instead of animal fat, is crucial for lowering the saturated fat content in the hens' diet. Since saturated fat intake is closely linked to cholesterol levels in both animals and humans, its reduction in the feed naturally leads to lower saturated fat in the resulting eggs.
- Rice Bran: Rich in a plant compound called phytosterols, rice bran plays a fascinating role. Phytosterols have a similar structure to cholesterol and, when consumed by the hen, can trick its body into producing less of its own cholesterol. This natural mechanism is a key factor in reducing the egg's cholesterol content.
- Alfalfa Meal and Sea Kelp: These nutrient-dense additions provide a wide array of vitamins and minerals, ensuring the hens' overall health and contributing to the egg's enriched nutritional profile, including higher levels of Vitamin E, Iodine, and Omega-3 fatty acids.
- Vitamin E: Supplementing the diet with extra Vitamin E acts as a powerful antioxidant. This helps protect the omega-3 fatty acids in the egg from oxidation, ensuring they remain stable and fresh.
A Patented and Controlled Process
Eggland's Best has not only developed a specific feed but has also patented the entire process of producing a verified, enriched shell egg. This means that every step, from the exact formulation of the feed to the rigorous quality assurance testing, is standardized to ensure consistent nutritional results. The company performs tens of thousands of lab tests each year, verified by independent laboratories, to confirm that their eggs meet the stringent standards for lower cholesterol and other nutritional benefits. This methodical approach ensures that the nutritional promise on the carton is reliably delivered.
Comparison: Eggland's Best vs. Ordinary Eggs
The most straightforward way to understand the benefits is by comparing the nutritional facts side-by-side. The table below highlights the key differences, showing how the specialized hen diet translates to a more nutrient-dense product for the consumer.
| Nutrient (Per 1 Large Egg) | Eggland's Best Egg | Ordinary Egg | Difference | Reason |
|---|---|---|---|---|
| Cholesterol | 170 mg | 185 mg | 15 mg less | Phytosterols from rice bran |
| Saturated Fat | 1 g | 1.5 g | 0.5 g less | Canola oil replacing animal fat |
| Total Fat | 4 g | 5 g | 1 g less | Diet composition |
| Omega-3s | 125 mg | 49 mg | 76 mg more | Flaxseed, canola oil, kelp |
| Vitamin D | 6 mcg | 1 mcg | 5 mcg more | Specialized nutrient supplement |
| Vitamin E | 5 mg | 0.5 mg | 4.5 mg more | Added Vitamin E supplement |
Scientific Principles of Feed Manipulation
Modifying the nutrient profile of eggs through a hen's diet is a well-established practice in animal science. The patented method used by Eggland's Best is an advanced application of this principle. The key scientific concepts at play include:
- Excluding Animal By-products: By removing animal fats from the feed, the direct cholesterol intake by the hen is minimized. This forces the hen's body to rely more on its own cholesterol production, which is then regulated by other dietary components.
- Using Plant-Based Fats: Swapping animal fats with healthier plant-based fats like canola oil not only reduces saturated fat but can also increase the concentration of beneficial fatty acids, such as omega-3s, in the egg yolk.
- Supplementing with Phytosterols: As mentioned, phytosterols found in ingredients like rice bran compete with cholesterol for absorption in the hen's digestive system. This can lower the amount of cholesterol that ends up in the yolk. Research has shown similar effects in other poultry as well.
Conclusion
In summary, the reason Eggland's Best eggs have less cholesterol is a direct result of their unique and patented feeding program for laying hens. The all-vegetarian diet is purposefully designed to incorporate ingredients like canola oil, to reduce saturated fat, and rice bran, with its cholesterol-blocking phytosterols. This, combined with rigorous testing, ensures a final product that is not only lower in cholesterol but also richer in other beneficial nutrients like Vitamin D, E, and Omega-3s. The nutritional superiority is a product of careful scientific formulation, providing a healthier option for consumers looking for a lower-cholesterol egg alternative.
For more information on the specific patent filed by Eggland's Best regarding their production process, you can refer to the entry on PubMed.
