May 17, 2012 Print Friendly and PDF

Eggs are becoming one of the most popular food sources for omega-3 fatty acids. But are they actually good for you?

Omega-3 enriched eggs

For a number of years, eggs had a bad reputation. National health organizations recommended limiting their intake to once or twice a week, because they are high in cholesterol. In the past few years though, scientists have realized that limiting cholesterol in the diet may not reduce heart disease risk after all because a person’s body often makes more cholesterol on its own. In addition, they have identified numerous benefits of eggs that outweigh the potential risk from cholesterol. For example, eggs are an inexpensive source of high-quality protein and 13 essential vitamins and minerals. There are also a number of brands that contain high amounts of omega-3 fatty acids. However, those brands labeled as a good source of omega-3 should provide at least 150 mg of omega-3 per egg. Most people enjoy the omega-3 rich eggs as much as regular eggs. You can prepare them in all the same ways as regular eggs too and still get the nutrient benefits.

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This work is supported by the USDA National Institute of Food and Agriculture, New Technologies for Ag Extension project.