Less Fat and Cholesterol
The American Heart Association recommends reducing intake of both saturated fat and cholesterol in order to reduce your risk of heart disease and stroke. Testing by "Mother Earth News" found that eggs from pasture-fed free-range hens, on average, contained one-third of the cholesterol and one-fourth of the saturated fat as conventional eggs. A Sustainable Agriculture Research and Education study yielded similar results, with pastured hens producing eggs with 10 percent less fat and 34 percent less cholesterol.
More Vitamin A
Vitamin A promotes the healthy development of teeth, bones, soft tissue and tissues in the eyes needed for good vision; it also acts as an antioxidant and protects cells from damage. The "Mother Earth News" and SARE studies found that free-range eggs contained 67 percent and 40 percent more vitamin A, respectively, than conventional eggs.
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