"Foreign eggs", also known as ordinary eggs, are produced by hens fed by centralized management and centralized ingredients in large chicken farms, with relatively large output and larger size. The "earth egg" is a completely different birth environment. It is often an egg produced by hens that are free-range in the mountains and eat grass seeds and bugs. This kind of egg is smaller than ordinary eggs, but its sales price is often half higher than ordinary eggs. Different living environment, different price, then the nutritional value will be different?

Let's take an egg of100g as an example. "Earth egg" contains fat 15.6g, protein1.1g, water 64g, calcium 34mg, iron 4. 1mg, and vitamin A 0. 193mg. Let's take a look at the content of the above nutrients in ordinary eggs. Fat 1 1.6g, protein 14.7g, water 7 1g, calcium 55mg, iron 2.7mg and vitamin A 0.432mg. By comparison, it is not difficult to see that the nutritional gap between "foreign eggs" and "local eggs" is not very big, and there is no concept of high nutritional value in the market. However, some people will say that the taste of "earth eggs" is indeed better than that of ordinary eggs, because the fat content of "earth eggs" is higher than that of ordinary eggs, and fat can improve the taste of food, so the taste is relatively better. Because the food sources of free-range pheasants are mostly insects and grass seeds, when eating more insects, the fat content of soil eggs will be higher, and the same fat content is not suitable for patients with obesity, hyperlipidemia and so on.

From the perspective of food safety, in the process of free-range breeding of native chickens, eating is messy, and it is inevitable that there will be pollution such as sewage and heavy metals, which is a test for our food safety. However, most common eggs are raised and managed centrally through scientific ingredients, which avoids some food safety problems caused by natural factors.