Is the color of the eggshell related to the nutrient content?

It doesn't matter, through the color of the eggshell, you can't judge the nutritional value of the egg at all, it has something to do with the breeding environment, and it is also related to the breed of chicken, so when choosing eggs, you don't need to care about the color of the shell.

It does not matter. Sometimes it is related to the physical condition of the hen, and sometimes it is also related to the precipitation of pigments, so the color will not affect the nutrition of the egg.

I don't think it has anything to do with the nutritional content, it's just a personal hobby, some people prefer red eggshells, but some people prefer white eggshells.

Eggs in the market are different in color. The cause of eggshell TEM discoloration is the presence of complex pigments in the eggshell. Various pigments are deposited in the eggshell in different proportions, forming a different color from the eggshell, from the perspective of the nutrients contained in foreign eggs and native eggs, foreign eggs are better, the reason is that foreign eggs use special egg layers and artificial scientific food, and have a more balanced diet.

In addition, the content of vitamins, iron, calcium, magnesium and other minerals in foreign eggs is greater than that of native eggs, and the content of fat and cholesterol is lower than that of native eggs.

The color of the eggshell has a certain relationship with nutrition, but it is not the main determining factor, and the color of the eggshell mainly depends on the variety. Different breeds lay eggs with different colors. Now there are layers of green casca, most of the eggs laid are green casca, people who often buy eggs know that eggs have many colors, mainly brown casca, pink casca, white casca and green casca, in the past, brown casca eggs were the main ones in the market, occupying more than 60% of the market share.

But in recent years, the number of eggs produced by roses has increased rapidly. At present, the market share of DOS is basically the same, accounting for more than 40% respectively, the color of the eggshell is mainly determined by the genetics of the chicken, which has nothing to do with the nutrition of the chicken and the nutrients contained in the egg, the color of the egg is related to the genetics of the chicken, and the darkest chicken is because these chickens can produce more egg porphyrins.

The eggshell is mainly composed of calcium carbonate, which is naturally white. Many birds cover their eggs with a pigment to help them identify their own eggs or disguise their own eggs as other eggs. In conclusion, the color of eggshells is usually from white to brown.

The color of the eggshell is determined by the pigment of the protoporphyrin in the eggshell. The amount of this pigment varies depending on the egg breed and has little to do with the nutritional value of the egg itself.

Adding a substance called eggshell porphyrin to chicken feed, the appearance of the eggshell may turn red, this substance has no effect on the internal composition of the egg, the color of the eggshell is related to the food you eat. For example, foods that contain more corn and red carotene in the feed will deposit some of this pigment, while stones and eggshells will be darker.

The color of the eggshell has nothing to do with the egg white and yolk that it encloses, and the nutrients we need are basically derived from the egg white and yolk. Therefore, when choosing eggs, don't pay too much attention to the color of the eggshell, and it is difficult to judge which eggs are more nutritious based on the color alone.

Therefore, in the choice of eggs, it is better to be fresh.

The color of the eggshell comes mainly from two substances: protoporphyrins and biliverdin (including zinc-bound biliverdin). The two substances are in different proportions, and the eggshell takes on different colors. Of these, protoporphyrins produce yellow, red, and brown colors, and biliverdin produces blue-violet and green colors.

The formation of biliverdin is mainly during metabolism, senescent red blood cells are produced when the liver is destroyed, and protoporphyrins are mainly synthesized by the oviductal cells of chickens. Therefore, the difference in pigment secretion is the real reason why the eggs have different colors.

The amino acid ratio of egg protein is very suitable for the physiological needs of the human body, easy to be absorbed by the body, the utilization rate is as high as 98%, the nutritional value is very high, and it is one of the foods commonly eaten by humans.

An egg contains as many calories as half an apple or half a cup of milk, but it also has 8% of the phosphorus, 4% zinc, 4% iron, and 12.12 percent of the daily needs of the human body6% protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B, 5% vitamin B % vitamin B6.

These nutrients are essential for the human body, and they play an extremely important role, such as repairing human tissues, forming new tissues, consuming energy, and participating in complex metabolic processes.

There is not much difference in nutrition between the two, and it is impossible to distinguish between high and low. Feeding white and red-skinned eggs under the same conditions, the conclusion was that the protein content of red-skinned eggs was 13% of that of white-skinned eggs.

The fat content in red-skinned eggs is, and white-skinned eggs are. The content of other nutrients is also similar. The eggs that people often see on the market can be divided into 5 types of colors:

White, pink, brown, red, cyan.

During egg formation, pigments (protoporphyrins, synthesized by the hen's eggshell glands) that affect the color of the eggshell are deposited on the outer layer of the eggshell and the membrane on the shell, thus forming the color of the eggshell. Eggs contain proteins, fats, amino acids, lecithin, sterols, egg lutein, calcium, phosphorus, iron, vitamin A, vitamin D and other nutrients. The nutritional value of red-skinned eggs is the same as that of white-skinned eggs.

The color of the eggshell is genetically determined and is not directly related to the nutritional value of the egg. When we buy eggs, we don't have to worry too much about the color of the eggshell. More importantly, it is necessary to try to choose clean eggs, clean eggs refer to egg products after fresh eggs have been inspected, washed, air-dried, treated with oil wax and graded, and their safety is relatively higher than that of bulk eggs.

1. The color of the eggshell comes from the last processing process of the egg in the hen's reproductive tract - the pigment secreted by the uterine epithelium, such as ovoboriphyrin to provide brown color and biliverdin to provide green. The exact pigment secreted depends first of all on the genotype of the hen.

2. Secondly, it depends on the acquired factors such as the diet and health of the hen. Since the yolk and egg whites are formed before the eggshell, the color of the eggshell cannot directly affect the nutritional content of the egg.

3. The age and health status of the hen will also have a certain impact on the color of the eggshell.