Modern eggs that we see on shelves are significantly different from those that our ancestors ate.. Scientists have found that their nutritional value has increased significantly thanks to changes in chicken feeding. Instead of traditional bone flour, vegetable oils and better ingredients began to add to the diet of birds, which positively affected the composition of the eggs.

One of the important changes is a decrease in calorie content and fat content. Modern eggs have become less saturated with cholesterol, which makes them more suitable for a daily diet. This approach to production has improved their reputation among those who monitor their nutrition and health.

In addition, the content of beneficial substances increased in the eggs. Vitamin D has become more than 70%. This vitamin plays a key role in maintaining the level of calcium and phosphorus in the body, strengthening bones and teeth. Selenium, which is a powerful antioxidant, began to attend the eggs twice as much. It helps to strengthen the immunity and protects the cells from damage.

Previously, eggs were often excluded from diets, especially those aimed at weight loss. But with new data on the composition, this product returned to the lists of recommended, even for those who adhere to strict restrictions. This is due to improved protein quality and reduced levels of harmful elements.

Changes in the composition of eggs were made possible thanks to the development of technology in agriculture and the transition to more conscious bird feeding. This approach helps not only improve the quality of products, but also take care of consumer health.

Thus, modern eggs are not just a familiar product for breakfast, but a source of vitamins and minerals that support the body in tone. This example shows how scientific developments can make everyday nutrition healthier and more varied..

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