Cholesterol in eggs has dropped in the past decade, according to a new analysis by the U.S. Department of Agriculture.
Eggs, on average, have 14% less cholesterol and 64% more vitamin D than the last time they were analyzed by the government in 2002.
For the recent analysis, regular large-shell eggs were picked up from 12 locations across the country and then sent off to an independent lab at Virginia Tech University for evaluation, according to WebMD.
"We collected a random sample of regular large shell eggs from 12 locations across the country to analyze the nutrient content of eggs," said Dr. Jacob Exler, Nutritionist with the Agricultural Research Service's Nutrient Data Laboratory.
"This testing procedure was last completed with eggs in 2002, and while most nutrients remained similar to those values, cholesterol decreased by 14 per cent and vitamin D increased by 64 per cent from 2002 values," Times of India reports.
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