What are the misconceptions of local egg consumption

Hubei Shuanggang Agricultural Science and Technology Trade Co., Ltd. introduced that eggs are rich in nutritional value, containing protein and various kinds of amino acids, vitamins, trace elements and fats required by human body, and have been one of the main sources of nutrition for human beings. It is generally believed that "native eggs" refer to the eggs produced by local chicken breeds with Chinese characteristics in the natural environment, while ordinary eggs, also known as "foreign eggs", refer to the eggs produced by laying hens in large-scale farms through centralized management and feeding. So how can we avoid the consumption misunderstanding of native eggs? Next, let's introduce
1. Nutritional value
Some consumers believe that the nutritional value of "native eggs" is better than that of "foreign eggs". In response to this situation, the National Food Quality Inspection and Testing Center conducted an investigation and research on the "native eggs" and "foreign eggs" products sold on the market. The results showed that there was no significant difference in the content of more than 40 main nutrients, such as protein, fat, amino acid, lecithin, unsaturated fatty acid, vitamin A, vitamin E, vitamin B, cholesterol, calcium, copper, iron, potassium, manganese, magnesium, sodium, phosphorus, zinc, etc.

2. Egg yolk chroma
For a long time, people have regarded the color of egg yolk as an important feature to distinguish "native egg" from "foreign egg", and thought that "native egg" has a brighter color and deeper color. The formation of egg yolk in poultry takes a week, and its color mainly depends on the food intake, such as corn, weeds, feed, etc. When the food is rich in carotenoid and other pigment components, the color of egg yolk will be darker. Consumers' love for dark egg yolk will, to some extent, encourage farmers to add approved natural extracts (such as marigold, chili powder) and artificial synthetic pigments (such as cantharidin yellow) in the feeding process to cater to people's consumption psychology, and even dress ordinary eggs as "native eggs" for sale by this means.

It is suggested that consumers should establish a scientific concept of consumption, take an objective view of the nutritional value of "native eggs", not blindly pursue the product name and "label", and not be overly superstitious about the color of egg yolk. Choosing safe, fresh and suitable egg products is the key.