excerpted from an article by Diana Bauman, Simple Bites
Eggs are a traditional source of complete protein and nutrition, and this couldn’t be more true than in the Spring. Eggs are available year-round, however, as the buds start to bloom, grasses start to grow, and microbial bugs and earthworms start to proliferate, pastured chickens enjoy their buffet. With this buffet comes more vitamins and nutrients. This means that in the Spring, eggs are at their nutritional peak!
Eggs contain important nutrients.
- Choline – particularly important for brain function and health. Egg yolks are the richest form of choline.
- Selenium – a mineral that is a powerful antioxidant and that our bodies need for a strong immune system.
- Folate – helps in the prevention of birth defects.
- Other B Bitamins – convert foods you eat into energy.
- Lutein – found in the yolk, protects against age-related macular degeneration and cataracts.
- Vitamin A – important for night vision, healthy skin and bone tissue.
- Vitamin E – prevents cell damage by inhibiting oxidation of lipids (fats) and the formation of free radicals.
Compared to conventional store eggs, pastured, free-range eggs have:
- 1/3 less cholesterol
- ¼ less saturated fat
- 2/3 more Vitamin A
- 2 times more omega-3 fatty acids
- 3 times more Vitamin E
- 7 times more beta carotene – converts to Vitamin A
- 4-6 times more Vitamin D
Note: Thanks to Mandy Schacht of Schacht Farm who got the “egg” rolling to do this piece for the newsletter. Schacht brings pastured free-range eggs to the Market. Royer Farm, Mulberry Creek Farm, and Circle L Bison also sell them.