The nutritional structure of black eggs is similar to that of ordinary eggs, but the nutritional value of black eggs is higher than that of ordinary eggs. Black eggs contain five times as much calcium and six times as many trace elements as ordinary eggs, and the cholesterol content of black eggs is extremely low, only about one third of that of ordinary eggs. Compared with eggs, black-bone eggs have the characteristics of low fat and cholesterol, and the yolk is large and the egg white is thick. It is an excellent health-care and nourishing food, which is very suitable for infants, pregnant women and middle-aged and elderly people.

There is little difference between black eggs and ordinary eggs.

Black eggs are characterized by their small quantity, rarity and good taste.

But in fact, there is not much difference in nutrition between black eggs and ordinary eggs.