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They are even grown in Alaska. Image has been modified. Cows are not the only critters that produce milk for consumption. Such restrictions may lead to pacing and escape behavior. How will you take your tomatoes? Refrigeration also preserves the taste and texture, however, intact eggs unwashed and unbroken may be left unrefrigerated for several months without spoiling. According to critics of the practice, this can cause hens severe pain to the point where some may refuse to eat and starve to death.

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Vine-ripened tomatoes contain nearly twice the vitamin C and beta-carotene as their green-picked counterparts. Tomato Nutrient Analysis Serving size: Nutrient data for this listing was provided by USDA.

Individual daily values may be higher or lower based on personal needs. More tomato fun Best tomato nutrition facts — how to eat tomatoes for health What are the health benefits of tomatoes? Take The Great Tomato Quiz More about tomatoes on our Pinterest board Return from Tomato Nutrition Facts: What Nutrients Are in Tomatoes? Comments Have your say about what you just read! Cooked eggs are easier to digest than raw eggs, [43] as well as having a lower risk of salmonellosis.

People on a low-cholesterol diet may need to reduce egg consumption; however, only 27 percent of the fat in egg is saturated fat palmitic , stearic , and myristic acids. There is debate over whether egg yolk presents a health risk. Some research suggests dietary cholesterol increases the ratio of total to HDL cholesterol and, therefore, adversely affects the body's cholesterol profile; [46] whereas other studies show that moderate consumption of eggs, up to one a day, does not appear to increase heart disease risk in healthy individuals.

Studies have shown conflicting results about a possible connection between egg consumption and type two diabetes. A prospective study of more than , people by the Harvard School of Public Health concluded in part, that "The apparent increased risk of CHD associated with higher egg consumption among diabetic participants warrants further research.

Eggs are one of the largest sources of phosphatidylcholine lecithin in the human diet. The Harvard School of Public Health study of 37, men and 80, women concluded that its "findings suggest that consumption of up to 1 egg per day is unlikely to have substantial overall impact on the risk of CHD or stroke among healthy men and women. A study of nearly 10, adults demonstrated no correlation between moderate six per week egg consumption and cardiovascular disease or strokes , except in the subpopulation of diabetic patients who also presented an increased risk of coronary artery disease.

A meta-analysis found no association between egg consumption and heart disease or stroke. A health issue associated with eggs is contamination by pathogenic bacteria , such as Salmonella enteritidis. Contamination of eggs with other members of the genus Salmonella while exiting a female bird via the cloaca may occur, so care must be taken to prevent the egg shell from becoming contaminated with fecal matter.

In commercial practice in the US, eggs are quickly washed with a sanitizing solution within minutes of being laid. The risk of infection from raw or undercooked eggs is dependent in part upon the sanitary conditions under which the hens are kept. Health experts advise people to refrigerate washed eggs, use them within two weeks, cook them thoroughly, and never consume raw eggs.

A study by the U. Department of Agriculture in Risk Analysis April 22 2: It showed that of the 69 billion eggs produced annually, only 2. This has not been the case in other countries, however, where Salmonella enteritidis and Salmonella typhimurium infections due to egg consumption are major concerns.

Most forms of contamination enter through such weaknesses in the shell. In the UK , the British Egg Industry Council awards the lions stamp to eggs that, among other things, come from hens that have been vaccinated against Salmonella.

In , authorities blocked millions of eggs from sale in the Netherlands, Belgium, and Germany because of contamination with the insecticide fipronil. One of the most common food allergies in infants is eggs. Most commercially farmed chicken eggs intended for human consumption are unfertilized, since the laying hens are kept without roosters. Fertile eggs may be eaten, with little nutritional difference when compared to the unfertilized.

Fertile eggs will not contain a developed embryo , as refrigeration temperatures inhibit cellular growth for an extended period of time. Sometimes an embryo is allowed to develop, but eaten before hatching as with balut. Department of Agriculture grades eggs by the interior quality of the egg see Haugh unit and the appearance and condition of the egg shell. Eggs of any quality grade may differ in weight size.

In Australia [74] and the European Union , eggs are graded by the hen raising method, free range , battery caged , etc. Chicken eggs are graded by size for the purpose of sales. Some maxi eggs may have double-yolks and some farms separate out double-yolk eggs for special sale. In North America, legislation requires eggs to be washed and refrigerated before being sold to consumers. This is to remove natural farm contaminants present in the cleanest farms and to prevent the growth of bacteria.

In Europe legislation requires the opposite. Washing removes the natural protective cuticle on the egg and refrigeration causes condensation which may promote bacteria growth.

Although eggshell color is a largely cosmetic issue, with no effect on egg quality or taste, it is a major issue in production due to regional and national preferences for specific colors, and the results of such preferences on demand. For example, in most regions of the United States , chicken eggs generally are white. In some parts of the northeast of that country, particularly New England , where a television jingle for years proclaimed "brown eggs are local eggs, and local eggs are fresh!

Local chicken breeds, including the Rhode Island Red , lay brown eggs. In Brazil and Poland , white chicken eggs are generally regarded as industrial, and brown or reddish ones are preferred. Small farms and smallholdings , particularly in economically advanced nations, may sell eggs of widely varying colors and sizes, with combinations of white, brown, speckled red , green, and blue as laid by certain breeds, including araucanas, [76] heritage skyline, and cream leg bar eggs in the same box or carton, while the supermarkets at the same time sell mostly eggs from the larger producers, of the color preferred in that nation or region.

These cultural trends have been observed for many years. By direct contrast, in Egypt it is very hard to source brown eggs, as demand is almost entirely for white ones, with the country's largest supplier describing white eggs as "table eggs" and packaging brown eggs for export. Research conducted by a French institute in the s demonstrated blue chicken eggs from the Chilean araucana fowl may be stronger and more resilient to breakage. Research at Nihon University , Japan in revealed a number of different issues were important to Japanese housewives when deciding which eggs to buy and that color was a distinct factor, with most Japanese housewives preferring the white color.

Egg producers carefully consider cultural issues, as well as commercial ones, when selecting the breed or breeds of chickens used for production, as egg color varies between breeds.

Commercial factory farming operations often involve raising the hens in small, crowded cages, preventing the chickens from engaging in natural behaviors, such as wing-flapping, dust-bathing, scratching, pecking, perching, and nest-building. Such restrictions may lead to pacing and escape behavior.

Many hens confined to battery cages, and some raised in cage-free conditions, are debeaked to prevent them from harming each other and engaging in cannibalism. According to critics of the practice, this can cause hens severe pain to the point where some may refuse to eat and starve to death. Some hens may be forced to molt to increase egg quality and production level after the molting.

Laying hens often are slaughtered when reaching to weeks of age, when their egg productivity starts to decline. As male birds of the laying strain do not lay eggs and are not suitable for meat production, so they generally are killed soon after they hatch.

Free-range eggs are considered by some advocates to be an acceptable substitute to factory-farmed eggs. Free-range laying hens are given outdoor access instead of being contained in crowded cages. Questions regarding the living conditions of free-range hens have been raised in the United States of America, as there is no legal definition or regulations for eggs labeled as free-range in that country.

In the United States, increased public concern for animal welfare has pushed various egg producers to promote eggs under a variety of standards. The most widespread standard in use is determined by United Egg Producers through their voluntary program of certification. Of these standards, "Certified Humane", which carries requirements for stocking density and cage-free keeping and so on, and "Certified Organic", which requires hens to have outdoor access and to be fed only organic vegetarian feed and so on, are the most stringent.

Egg producers in many member states have objected to the new quality standards while in some countries, even furnished cages and family cages are subject to be banned as well.

The production standard of the eggs is visible on a mandatory egg marking categorization where the EU egg code begins with 3 for caged chicken to 1 for free-range eggs and 0 for organic egg production. In battery cage and free-range egg production, unwanted male chicks are killed at birth during the process of securing a further generation of egg-laying hens.

A popular Easter tradition in some parts of the world is a decoration of hard-boiled eggs usually by dying, but often by spray-painting. A similar tradition of egg painting exists in areas of the world influenced by the culture of Persia.

Before the spring equinox in the Persian New Year tradition called Norouz , each family member decorates a hard-boiled egg and they set them together in a bowl. They may be rolled in some traditions. In Eastern and Central Europe, and parts of England, Easter eggs may be tapped against each other to see whose egg breaks first. Since the sixteenth century, the tradition of a dancing egg is held during the feast of Corpus Christi in Barcelona and other Catalan cities.

It consists of an hollow eggshell, positioned over the water jet from a fountain, which causes the eggshell to revolve without falling. From Wikipedia, the free encyclopedia. Redirected from Egg food. For the causality dilemma, see Chicken or the egg. List of egg dishes. Poultry farming and Food grading. Egg decorating and Easter egg. Fish eggs Cock egg Ham and eggs List of foods.

Kiple, A Movable Feast: Ten Millennia of Food Globalization , p. Home and Garden Bulletin. Archived from the original PDF on 5 December McGee on Food and Cooking. A Survey of the Diet of Early Peoples. Johns Hopkins University Press. On Food and Cooking: The Science and Lore of the Kitchen.

Egg Science and Technology. Archived from the original on 15 September Retrieved 21 April Rapid Growth in Asia's Egg Output". Retrieved 12 June Retrieved 13 June Retrieved 11 May Archived from the original PDF on 16 February Retrieved 10 January Retrieved 22 January Retrieved 30 April The Journal of Nutrition. Journal of the Science of Food and Agriculture. Retrieved 11 June Journal of Applied Microbiology. Kenji López-Alt; published 21 September by W.

Retrieved 30 October Renewable Agriculture and Food Systems. Department of Agriculture, Agricultural Research Service. Harvard School of Public Health. Retrieved 28 May American Society for Nutrition. Retrieved 12 December Am J Clin Nutr. Retrieved 25 April At the heart of the problem" PDF. Retrieved 20 May Wilson 25 April New England Journal of Medicine.

David; Jenkins, David J. Ther Umsch in German. Letters in Applied Microbiology. Retrieved 26 February Retrieved 3 August Pediatric Allergy, Asthma and Immunology. Technical Guidance" April Archived from the original on 30 March Retrieved 23 January Retrieved 26 November

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