Is there a difference between native eggs and regular eggs? Are red shell eggs particularly nutritio

Eggs are really one of the most common ingredients in our kitchens, and there are many different sizes of eggs on the market. When our parents asked us to buy eggs, they would also talk about local eggs and ordinary eggs, but they didn't know what the difference was. And although both of them are eggs, the price at which they are sold is very different.

So the question is, what exactly is the difference between these two eggs?

In terms of appearance and color, the earthen egg feeding process is simple, and there is almost no feed for the hens. Chickens mainly rely on themselves to catch insects in the wild to supplement protein, so native eggs are generally smaller. The ordinary eggs are fed with direct feed, and the semi-wild fed ones have eaten the feed, and the nutritional supplement of the hen is very sufficient, so the eggs are relatively large.

Color: The shell color of the ear of the earthen egg is darker than that of the ordinary egg.

From the point of view of the breeding environment, native eggs are generally used by the elderly in rural areas to raise eggs under the hens with rice and millet, and the hens can usually find all kinds of insects to eat. I have not eaten feed and have not been fed oxytocin, and ordinary eggs are different, ordinary eggs are generally collectively bred in the farm are the eggs under the collective breeding hens, whether it is the diet of the chicken or the environmental health has health risks, because it is not known whether the manufacturer adds oxytosin and growth hormone to the hens.

From the perspective of nutrition, because the breed and breeding method of the hen are different, well, there is a certain difference in nutrition between these two kinds of eggs, but the difference in nutrition required by the human body is not large. The yolk of native eggs is large, so in terms of cholesterol content, native eggs are more than twice as high as ordinary eggs. However, although ordinary eggs have less yolk, the content of some trace elements such as iron, calcium, magnesium and other minerals is higher than that of native eggs.

Judging by the eggs that come out, the yolks. The yolk and egg white inside the native egg are relatively thick, and they do not look thin like ordinary eggs. And the difference can also be seen from the color of the egg yolk, the yolk color of the local egg is golden yellow or light orange.

Whereas, the yolk of ordinary eggs is light in color, and there are two kinds of eggs: one with a thin yolk membrane and one with a thick yoline membrane. Some people buy eggs in their lives and only pick red shells, saying that red shell eggs are high in nutritional value, but this is not the case. The reason why the eggshell of the red egg is red is mainly determined by a substance of eggshell porphyrin, which has no nutritional value.

Therefore, in terms of nutritional value, the nutritional value of Hongke eggs is not high. He is no different from a regular egg. Yikes.

The yield of native eggs is relatively low, the size of native eggs is relatively small, the color of the shell of the native egg is dark brown or pink, and the yield of ordinary eggs is very high, the size of ordinary eggs is relatively large, and the color of the shell of ordinary eggs is light brown. The nutritional value of red shell eggs is actually the same as that of ordinary eggs.

There is a difference, the native eggs are free-range by the common people, and the ordinary eggs are the eggs laid by the chickens fed in the chicken farm, and their difference is the taste, the taste of the native eggs is more fragrant, and the eggs in the chicken farm have a single taste; Red shell eggs are more nutritious.

It may be that the nutritional value is very high, it is still good, and it is delicious. In addition, the red one is definitely delicious and more suitable for pregnant women.

Among the color of egg yolks, some are yellow and light orange, but most of them are ordinary cauliflower yellow, and the protein is very high. This mainly comes from the accumulation of pigment and the self-selection of vegetarian food in long-range chickens, which is the best choice to help them lay eggs. Eggs are boiled, delicate in taste, fragrant in taste, recommended for children, and basically free of antibiotics and other medicines.

The general appearance color is not different from the native eggs, but most of them are in the intermediate products of ordinary eggs and so-called native eggs, and the color of the egg yolk can generally choose traditional Chinese medicine with artificial addition of natural pigments such as carotene and orange peel. Be careful not to give the market **red eggs. No one should eat it lightly.

This is abnormal pigmentation and is harmful to health.

Most of the egg products are clean and hygienic, but the taste is not good, the taste is coarse, the color is white, the storage time is long, and some producers have problems such as unreasonable antibiotics and poor management. There is not much difference in the nutrients in almost all eggs, but almost everyone wants to eat native eggs and high-quality eggs, why? The taste is good, and it seems to be relatively safe and scarce.

Pick up native eggs to buy and discern. Taro high-quality eggs are generally distinguished from the following aspects: the yolk color emphasizes cauliflower yellow and light orange, rather than red. The bond is very tight, and it is not easy to break when poked with a finger or scratched with a hand.

Because the protein, cholesterol, fat, etc. in the egg yolk have enough time, it is well combined. The yolk membrane is not easy to break, and the yolk inside is also very thick.

Native eggs are also much more binding than the egg whites that can be seen at a glance than ordinary eggs, and the protein is solid, much less than the green protein that flows out. Because the proteins in egg whites can combine in the reproductive system for enough time to form high-quality eggs. The yolk and egg white are well contoured when cooked, and almost the entire yolk is uniform in color, without obvious color layers.

The color of the protein is also consistent, the yolk is tightly knit, and the protein looks smooth and tight. No gray or inky color appears. The taste is mellow, and it is easy to feel a strong egg fragrance when eating, not a strong fishy smell.

When eating, the taste is delicate and comfortable, and occasionally you can feel that the egg yolk is a little dry and choked. All this accumulates cholesterol and other fats at the above time.

It is recommended that production and breeders buy, including raising local chickens on direct sales, and owning native egg ecology. Such a high level of freshness, ***. If you go, you can live, and only then can you form long-term trust.

There are also rural areas where you can buy, but there are very few of them anymore. You can't eat too many eggs at once. Otherwise the influence of the weather is very great, and the refrigerator cannot be saved.

It's usually best to buy once a week. The possible date for the little ones to eat is 10 days, and even shorter in the summer. Native eggs are suitable for pregnant women, children, etc.

Ordinary people can think according to **, don't be greedy when buying eggs! There are no native eggs for a few yuan a pound, only imitation native eggs. But in fact, there is no need to specifically seek the nutrients of taro.

Because previously, the first financial reporter also interviewed Yang Ning, the chief scientist of China's layer industry technology system. The test results showed that the nutrient content of taro was not much different from that of ordinary eggs.

Different appearance: the individual differences of native eggs are larger, and the color differences of the same batch of eggs are generally more obvious, while the ordinary eggs are larger, the individual differences are very small, and the shell color is darker; The yolk is different: the yolk of native eggs is generally golden yellow, while the yolk of ordinary eggs is generally light yellow; The taste is different:

Native eggs do not contain any synthetic antibiotics, hormones and pigments, and the egg whites are thicker and more fragrant than ordinary eggs.

The protein and carbohydrates in native eggs are slightly higher, but vitamins and some trace elements are lower than ordinary eggs.

Their eggshell color is not the same, and the light yellow color is not the same, ordinary eggs are light yellow yolks, and the yolk color of native eggs is dark yellow.

There is not much difference in the nutritional value of native eggs and ordinary eggs, and the specific differences are as follows: First, the cholesterol content of native eggs is higher than that of ordinary eggs. Second, the yolk of native eggs is thicker than that of ordinary eggs, and the weight of the yolk will be larger.

Third, the content of glutamate in native eggs is slightly higher, and it tastes a little fishy.

Native eggs vary in size and color, unlike ordinary eggs sold in the market, which are large in size and uniform in color. Local eggs are smaller than foreign eggs, but the yolk is larger than foreign eggs, the taste is better, and it feels more fragrant to eat. Ordinary eggs are higher in minerals such as iron, calcium, and magnesium.

The native egg market is more expensive.

Native eggs are also known as chai eggs and stupid eggs, and there is no obvious difference in the amino acid content between native eggs and ordinary eggs, and there is almost no difference in the nutritional content of eggs such as protein, fat, and microorganisms. The difference is that native eggs grow in a natural environment, eat natural food, the quality of eggs is better, and the taste is better than ordinary eggs. Moreover, the yield of native eggs is very small, the nutrient accumulation time of a single native egg is longer, the moisture content is less, the trace element content is higher, the unsaturated fatty acids and phospholipids are more, and there are no residues of hormones and antibiotics in the native eggs.

1.Difference 1: Their output is different, ordinary hens can produce more than 300 fresh eggs every year, an average of about one a day, and the egg production rate of local chickens is only 1 3 of ordinary chickens, that is, an average of 3 sweet only one egg, according to the law of scarcity is expensive, the ** of native eggs is naturally more expensive than ordinary fresh eggs.

2.Difference 2: Their appearance is different, ordinary fresh eggs are uniform in size and the color of the eggshell is uniform, all are light brown, the overall size is larger than the eggs, 5-6 eggs have a catty, and the eggs are small, the eggshell color is pink or dark brown, and there are about 10 eggs in a catty.

1. Elemental minerals are different.

The content of carotenoids and vitamin B2 in the yolk of native eggs is high, and the content of mineral elements such as iron, calcium, and magnesium in ordinary eggs is higher than that of native eggs.

2. The cholesterol content is different.

The cholesterol and fat content in the yolk of ordinary eggs is much lower than that of native eggs.

3. The taste is different.

The taste of native eggs is relatively fragrant and tender, and there is no eggy smell; Ordinary eggs have a rougher taste and a more fishy smell.

Native eggs are not more nutritious than ordinary eggs, and the nutritional value of the two is not much different.

Many people think that local eggs are more nutritious than ordinary eggs, based on the fact that their yolk is more yellow. However, the color of egg yolk does not depend on the nutrients inside, but on the amount and type of coloring such as carotene and riboflavin in food.

Moreover, some studies have compared the nutritional content of native eggs with ordinary eggs, and the content of protein, fat, lecithin and other nutrients in the two is not much different from the same weight. Eating any kind of egg can provide the basic nutrients needed by the human body, and there is no need to deliberately choose the type of egg.

Precautions for choosing native eggs

1. From the point of view of size, smaller eggs are generally native eggs, but if they are larger and the eggs are the same color, it is likely to be foreign eggs.

2. Judging by touching the hardness of the eggshell, the eggs with a harder eggshell are generally native eggs.

3. From the egg white, the egg white of the native egg is more viscous and the appearance is crystal clear, on the contrary, the egg white of the foreign egg is relatively thin and the color is white.

4. Judging by looking at the egg yolk, the proportion of the yolk of the native egg is relatively large, and the egg yolk can be gently picked up with a toothpick, but foreign eggs cannot be done.

The above content refers to Encyclopedia - Native Eggs.