Eggs labelled as organic have been produced in compliance with all necessary regulations. According to these procedures, the hens must receive organic feed, have access to outside space, and have their usage of antibiotics restricted. These stringent regulations have the advantage of leaving you with an egg that is, in principle, hormone- and antibiotic-free. Although some claim that organic eggs taste better than ordinary eggs, the health of the world and the animal are organic eggs’ main advantages. Similar to conventional eggs, organic eggs are nutritionally equivalent. Due to their low calorie and fat content and inclusion of key crucial nutrients, eggs have become a widely consumed food source.
Nutritional Value of Organic Eggs:
- Calories: 72
- Fats: 5g / 8% DV
- Carbohydrates: 0g
- Protein: 6.2g
- Fiber: 0g
- Selenium: 15.9mcg / 23% DV
- Riboflavin: 0.2mg / 12% DV
- Vitamin B12: 0.61mcg / 11% DV
- Phosphorus: 95.0mg / 10% DV
- Omega-3 Fatty Acid: 38 mg
