The United States Department of Agriculture (USDA), the branch of the U.S. government charged with food oversight, recently released a report claiming that eggs today have 64% more Vitamin D than in 2002, when the USDA last conducted such a study. The report also stated that eggs in the year 2011 have 14% less cholesterol on average than did eggs sampled in 2002.
Scientists from the agency as well as egg industry representatives are speculating that this change is the result of widespread improvements in the quality of feed given to laying hens over the better part of the past decade.
The findings will undoubtedly enhance the nutritional profile of the incredible, edible egg. However, it has long been known that eggs are a good source of Vitamin D, and D3 in particular. In an article dated January of 2009 (over two years ago), nurse practitioner Pamela Egan wrote the following: “Vitamin D is found in many dietary sources such as fish, eggs, fortified milk, and cod liver oil.” She went on to discuss egg yolks in particular as a high-quality Vitamin D3 food source.
Vitamin D3, also known as cholecalciferol, is the natural form of the vitamin. It is manufactured by the human body, and the process is fueled by sunlight hitting the skin, but can also be obtained through supplements as well as food sources. D3 is far more bioavailable (absorbent/usable) than other forms of Vitamin D.
So, for those of you who make a conscious effort to eat healthy and nutritious foods, one of your best sources for Vitamin D just got a lot better.