1 serving (50 grams) contains 70 calories, 6.0 grams of protein, 5.0 grams of fat, and 0.5 grams of carbohydrates.
Calories |
333.3 | ||
---|---|---|---|
% Daily Value* |
|||
Total Fat | 23.8 g | 30% | |
Saturated Fat | 7.1 g | 35% | |
Polyunsaturated Fat | 0 g | ||
Cholesterol | 881.0 mg | 293% | |
Sodium | 333.3 mg | 14% | |
Total Carbohydrates | 2.4 g | 0% | |
Dietary Fiber | 0 g | 0% | |
Sugars | 1.0 g | ||
protein | 28.6 g | 57% | |
Vitamin D | 190.5 mcg | 952% | |
Calcium | 119.0 mg | 9% | |
Iron | 4.3 mg | 23% | |
Potassium | 285.7 mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Free-range eggs are laid by hens raised with outdoor access, allowing them to forage and roam naturally. Known for their rich flavor and vibrant yolks, these eggs are a staple in many cuisines worldwide, from Western baking to Asian stir-fries. Packed with high-quality protein, free-range eggs are also an excellent source of essential nutrients like vitamin D, selenium, riboflavin, and omega-3 fatty acids, depending on the hens’ diet. Their nutrient profile supports muscle repair, healthy skin, and brain function. While they contain cholesterol, studies suggest that moderate consumption typically has minimal impact on heart health for most people. Free-range eggs may offer superior nutritional benefits compared to conventional eggs due to a more varied diet accessible to the hens. Versatile and wholesome, they can be enjoyed boiled, scrambled, baked, or fried, promoting both health and culinary creativity.