According to the Times, based on the routine evaluation by the USDA on the nutritional content in local foods, compared to 2002, the eggs in circulation today contain 14 percent lower cholesterol and have more vitamin D (64 percent).
In one large egg now there are only 185 milligrams (mg) cholesterol, a decrease of 212 mg and 41 IU of vitamin D or increase 18 IU of vitamin D. In addition, egg also contains the same number of calories, which is 70 calories and 6 grams of protein.
The American Egg Board states that this change is influenced by factors in chicken feeding, including the addition of vitamin D supplements.
Although the amount of cholesterol egg decrease, according to the Dietary Guidelines for Americans, adults are advised to limit cholesterol intake of less than 300 mg per day so an egg still contains half of the recommended cholesterol. But you should note that cholesterol intake is obtained from other foods you eat.