Grass eggs, also known as earth eggs, refer to free-range eggs. There is not much difference in nutritional value between grass eggs and ordinary eggs. All eggs are basically the same in nutrients, including protein, fat and vitamins, but grass eggs taste better.
Nutrition research found that there was no significant difference in protein, carbohydrate, calcium and iron between free-range chickens and feed-fed chickens. Because chicken feed is supplemented with sufficient vitamins, the contents of B vitamins and vitamin A in eggs produced are often higher than those produced by free-range chickens. However, there are obvious differences in fat content, vitamin E content and long-chain polyunsaturated fatty acids content, and the eggs produced by free-range chickens are higher than those of feed chickens. Therefore, it can be said that their nutritional values are different, and it is difficult to say which is better or worse.
There is little difference in protein content between grass eggs and ordinary eggs, but the cholesterol content will be higher than that of ordinary eggs 1/3. However, it cannot be said that grass eggs have higher nutritional value than ordinary eggs.
Generally, the safety of eggs is high. The process of producing ordinary eggs adopts standardized scientific management and is regularly tested by market supervision institutions, so food safety is usually guaranteed. Grass eggs are mostly free-range raised by native chickens, which are extensively managed and have a large appetite. There are risks of pollution such as microorganisms and heavy metals, and food safety is difficult to guarantee. Therefore, there is not much difference in the overall nutritional value between grass eggs and ordinary eggs, and you can choose according to your own situation.
In fact, the absorption rate of nutrition can be improved by changing the cooking method. Eggs can be cooked, steamed, fried and fried. As far as the absorption and digestion of nutrients are concerned, cooking methods such as frying should be avoided to reduce nutritional damage. Relatively speaking, boiled eggs have higher nutritional value.