USDA: Eggs 14% lower in cholesterol, 64% higher in vitamin D than previously thought

According to a USDA ARS report, eggs are 14% lower in cholesterol and 64% higher in vitamin D than previously thought.

According to new nutrition data from the United States Department of Agriculture's Agricultural Research Service, eggs are 14% lower in cholesterol and 64% higher in vitamin D than previously thought.
The ARS recently reviewed the nutrient composition of standard large eggs, and results show the average amount of cholesterol in one large egg is 185 mg. The analysis also revealed that large eggs now contain 41 IU of vitamin D. "We collected a random sample of regular large shell eggs from 12 locations across the country to analyze the nutrient content of eggs," said Dr. Jacob Exler, nutritionist with the ARS Nutrient Data Laboratory. "This testing procedure was last completed with eggs in 2002, and while most nutrients remained similar to those values, cholesterol decreased by 14 percent and vitamin D increased by 64 percent from 2002 values."
This information is available on the nutrient data lab website. The new nutrient information will also be updated on nutrition labels to reflect these changes wherever eggs are sold, from egg cartons in supermarkets to school and restaurant menus.