The difference between white-shelled eggs and red-shelled eggs

Eggs are the most common type of eggs we eat. Eggs come in two most common colors: white-shelled eggs and red-shelled eggs. Many people do not like to buy white-shelled eggs, always thinking that red-shelled eggs are more nutritious. In fact, this is not scientifically true. The color of the eggshell cannot determine the quality of the egg inside. In terms of nutritional effects, the nutritional value of white-shelled eggs and red-shelled eggs is the same, it’s just that the color of the eggshell is different.

The difference between white-shelled eggs and red-shelled eggs Eggs are food that people often eat in their lives, and the nutritional value of eggs is extremely high. They contain many nutrients necessary for the human body. However, just as there are no two identical leaves in the world, there are no identical eggs.

Are white-shelled eggs free-range eggs? In fact, the color of the eggshell comes from the last process of the hen laying eggs. The pigment secreted by the hen's uterine epithelium is evenly spread on the white eggshell. Because the hens are different, the pigments they secrete are also different. Therefore, white-shelled eggs cannot mean that they are free-range eggs.

Why is the color of egg shells different? In fact, there is no difference between white-shelled eggs and red-shelled eggs. In fact, if we look closely, the colors of the eggshells are different. There are white, red, green and even brown. Moreover, most of the eggs we usually see in the market are white and red, which are what we often call white-shelled eggs and red-shelled eggs. The color of the eggshell is mainly related to the egg-laying chicken, and is determined by a substance called "eggshell porphyrin".

If we deliberately compare the nutritional value of white-shelled eggs and red-shelled eggs , there are actually some slight differences. In terms of calories, brown-shelled eggs are slightly higher than white-shelled eggs because they have a slightly higher fat content. In terms of protein, both brown-shelled eggs and white-shelled eggs are around 12%, but the difference in carbohydrates between brown-shelled eggs and white-shelled eggs is not obvious. The vitamin A content of white-shelled eggs is higher than that of red-shelled eggs, but the vitamin E content of red-shelled eggs is higher than that of white-shelled eggs. The differences in other nutrients are not obvious. From this point of view, we don’t need to deliberately choose the color of the eggshell when eating eggs, as they are all very nutritious. However, the darker the color of the eggshell, the thicker the eggshell will be and the stronger the eggshell will be, which means the egg will be more resistant to breakage and will be more convenient to transport and store.

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