The nutrients of native eggs are the same as those of ordinary eggs. As far as the nutritional value of native eggs and foreign eggs is concerned, the scientific test results show that there is no significant difference in amino acid content between them. The nutritional value of native eggs is not only higher than that of foreign eggs, but also because of the free-range environment of native eggs, they are more exposed to chemicals such as pesticides and fertilizers, and the possibility of being contaminated by pesticides is higher than that of eggs produced in chicken farms. Chicken farms concentrate on feeding chickens, and even if there are many problems with the feed, they can be found and found out. And the earth egg, it is difficult to know where it comes from, I don't know the ins and outs. Therefore, from the perspective of food safety, the risk of soil eggs is higher.

If you eat blindly without being told in advance, the taste difference between local eggs and foreign eggs is very small, so it is difficult to tell them from the taste. From the appearance, the yolk of earth eggs is indeed more yellow, but this does not mean that its nutritional value is higher. In fact, the color of egg yolk is determined by its feed raw materials, and has nothing to do with feeding methods. If chickens eat more vegetables, or eat carotenoids, carotenoids and vitamin B2 will accumulate more, and the color of yolk will be darker.

Native eggs, also known as free-range eggs, usually refer to eggs laid by native chickens who grow in the natural environment and eat natural food; The common eggs we often eat, also called "foreign eggs", refer to the eggs laid by chickens fed with concentrated feed in chicken farms. The former wears a "natural" and "natural" hat, and its effect is magnified and interpreted by some people: many people think that raw eggs are equivalent to natural eggs, and natural things are naturally more nutritious.