Nutrient data for whole, large eggs from a USDA nationwide sampling

Abstract

The Nutrient Data Laboratory (NDL) collaborated with Egg Nutrition Center (ENC) in 2010 to obtain and analyze a nationwide sampling of whole, large eggs to update the egg nutrient profile in the USDA National Nutrient Database for Standard Reference (SR) (http://www.ars.usda.gov/nutrientdata). Sample units of retail whole, large eggs were obtained from 12 locations using USDA's statistically valid sampling plans previously adopted. Collaborators at Virginia Tech prepared composited samples for analysis. Sample units from each location were prepared for analysis of proximates, fatty acids, and cholesterol; composite samples from randomly selected city pairs were prepared for analysis of vitamins, minerals, and sugars. QC materials (standard reference materials and matrix-specific control materials prepared at Virginia Tech) were also analyzed to monitor accuracy and precision of measurements. Based on these analyses, the cholesterol content of large fresh eggs decreased from 423 mg/100 g in SR 22 to 372 mg/100g in SR 23, 12% lower than the previous value from a 2001/2002 sampling. Over the same time period, the level of vitamin D (82 IU [2.0 mcg]/100g) increased by 64%, and the level of vitamin B12 went down by 31%. Values in SR are used to support the combined USDA/NHANES food consumption surveys, food and nutrition policy, and consumer education. Supported by USDA/ARS, ENC & NIH.