When it comes to food, do you also believe in the golden rule of “Brown is better”?
Be it brown bread or brown sugar, they are extensively healthier than their white counterparts. But what about brown eggs? Is there a difference in the nutritional value of brown and white eggs? Let’s find out.
The truth is that all eggs are nutritionally alike, regardless of their size, grade or colour. The only difference between brown eggs and white eggs is the shell colour, which is determined by genetics. Eggs laid by white coloured chicken are white eggs whereas those laid by brown coloured chicken are brown eggs.
You would be correct to assume that there are more white eggs in the market than brown ones but that’s because breeding and raising white-feathered chickens is much cheaper. And thus, white eggs are cheaper than brown eggs. Brown feathered chickens eat more and hence are expensive to keep.
One might say that, white and brown eggs are different in taste. Yes, they are! But again, that has nothing to do with their nutritional values but more with the diet of the chicken that laid them. Moreover, the yolk of a brown egg is darker in colour as compared to a white egg but that’s because brown hens are fed a lot of corn at times.
Nutritionist Alexandra Caspero says: “Brown eggs and white eggs are, nutritionally at least, exactly same: about 70 calories, 6 grams of protein, and a generous helping of B vitamins. Chances are that brown eggs owe their superior health reputation to their inflated price tag.”
So, the next time you go to buy eggs, break the golden rule because it’s all in the head!!
