On supermarket shelves, it is common to find eggs of different colors, from white to shades of brown, green and even blue. But what is the difference between them beyond their external appearance? Although many believe the only distinction is in the shell, there are more aspects to consider. Here we unravel the riddle of white and colored eggs, revealing their differences and similarities.
Genetic origin: The main difference between white and colored eggs lies in the genetics of the hens that lay them. Chicken breeds that produce white eggs, such as Leghorn, typically have white plumage and therefore lay white eggs. On the other hand, breeds that produce colored eggs, such as Rhode Island Red or Araucana, have plumage of different shades and lay eggs of various colors.
Nutritional composition: Regarding their nutritional composition, there are no significant differences between white and colored eggs. Both types of eggs provide an excellent source of high-quality protein, as well as essential vitamins and minerals, such as vitamin D, vitamin B12, and iron. The only variation could be in the hens’ diet, which can slightly influence the nutritional composition of the eggs.
Preference and cost: Preference for white or colored eggs is often a matter of personal and cultural preference. In some regions, such as North America, white eggs are more common and cheaper, while in other parts of the world, such as Europe, colored eggs are more popular. However, in terms of taste and quality, there is no difference between them.
In terms of nutritional value and taste, both types of eggs are the same. Choosing between one or the other depends largely on personal and cultural preferences, as well as aesthetic and cost considerations. Ultimately, regardless of shell color, eggs remain a nutritious and versatile source of protein that complements a balanced and healthy diet.
