Thanks to its diverse nutritional value, eggs are considered a complete meal. Apart from the essential macros, it also has the necessary vitamins and minerals. Unsurprisingly they make one of the more common breakfast food options around the world. They are versatile as well. They can be used in salads, baked goods or eaten on its own. But did you know, there are two kinds of eggs – brown and white. There has been some debate as to which egg is healthier for consumption.
Eating brown eggs are considered healthier widely because of the perception that they are organic and hence have better nutritional value. They are also more expensive than their other counterpart. A number of research studies have tried to look at the differences between brown eggs and white eggs and tried to see which one is healthier for consumption, but so far, no major difference has been discovered and every nutritional expert seems to agree that except the colour of the shell, there isn't any difference between the two.
Here are the key differences – taste and nutrition. There's a slight difference in the taste of white and brown eggs, but that does not impact their nutritional quality. Brown eggs perhaps are slightly richer in omega-3 fatty acids, but even that difference is negligible. A 100-gm portion of an average egg contains approximately 13 gms of protein (as per the USDA data), which is almost the same in both white and brown eggs.
The bottom line is - whichever type of egg you prefer eating is good for you and you need not to switch or 'upgrade' to the other type.
