CHAMPAIGN, Ill. — Eggs produced by free-range hens are often perceived by the public to be nutritionally superior to eggs obtained from layers kept in traditional battery cages. However, a recent scientific study has called this popular perception into question by finding essentially no differences in the nutritional quality of eggs produced by hens from both management systems, according to the Poultry Science Association.
The findings also showed that cholesterol levels in all eggs were lower than USDA guidelines, prompting the USDA to review and revise downward its estimates for average cholesterol levels in eggs.
The study, “Comparison of Fatty. . .
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