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Organic eggs come from hens that are raised according to specific organic standards. While they may have different farming practices, there is limited scientific evidence to suggest that organic eggs are more nutritious than conventionally produced eggs.
Consuming raw eggs poses a risk of Salmonella infection. It is generally recommended to cook eggs thoroughly to minimize this risk.
The color of an eggshell (brown or white) does not affect its nutritional value. The nutritional content is primarily determined by the hen's diet.
While eggs do contain omega-3 fatty acids, the amount is relatively small. To increase omega-3 intake, it is advisable to consume other sources such as fatty fish, walnuts, and flaxseeds.
Eggs are a good source of several essential nutrients, including vitamin A, vitamin D, vitamin B12, choline, and selenium.
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