Pregnancy and Infant Nutritional Needs A dequate nutrition, even as early as 8 weeks before pregnancy begins, can help to ensure proper growth during critical stages of embryonic and fetal development and maintain optimal health of the mother as well. Vitamin needs increase considerably during pregnancy. Certain vitamins such as folate and vitamin B6, and minerals such as iron and iodide, are needed in quantities nearly double that of nonpregnant females due to their involvement in cell metabolism and reproduction. Other nutrients newly found to be essential for health are not yet classified as either vitamin or mineral but have been shown to be necessary for promotion of normal development of the fetus into infancy and beyond. ​ Choline is an essential nutrient that is associated with memory storage and muscle control. Choline metabolism is closely inter-related with the metabolism of folate and vitamin B12 to produce the amino acid methionine from homocysteine. Eggs are an excellent dietary source of choline, which in laboratory studies has been shown to enhance fetal brain development and memory function even into old age. The carotenoids lutein and zeaxanthin, also found in eggs, have been found to protect eyes from illness associated with vision loss in the elderly. ​ Eggs contribute many B vitamins including folate and vitamin B6 as well as a readily absorbable form of iron. It is well known that severe iron deficiency in pregnancy, especially during the first half of pregnancy, may lead to preterm delivery, low birth weight, and increased risk for fetal death in the first weeks after birth. ​ Most recently, research has indicated that egg yolks are a good food source of absorbable iron for infants even after the first 4-6 months when their fetal stores of iron becomes depleted and dietary iron is essential for continued health. In a new study published in the American Journal of Clinical Nutrition (June 2002), both breastfed and formula fed infants age 6 to 12 months who consumed egg yolks had improved iron status when compared with infants that did not have egg yolks. In fact, this study also found that antibody levels specific to egg yolk or egg white were no higher for the group that received the egg yolks. Other recent findings have shown that infants who consumed adequate amounts of vitamin D had an 80% lower risk of developing diabetes. Again, eggs are one of the few foods that are a natural dietary source of vitamin D.

Find True Satisfaction Eggs possess unique nutritional properties and contribute desirable functional attributes unequaled by any single egg alternative. Eggs also contribute a clean, natural image to help create a consumer -friendly ingredient statement for packaged or prepared foods. ​ Researchers discovered that compared to a bagel-based breakfast of equal weight, the egg breakfast induced greater satiety and significantly reduced the participants' food intake for the rest of the day. ​ Eggs have an impressive macronutrient composition to contribute to their satiety impact. A registered dietitian and culinary instructor at the Institute of Culinary Education in New York called eggs a 'nutritional powerhouse.' And no wonder, eggs provide some of the highest quality protein of any food, as well as being one of the few nondairy sources of vitamin D. ​ For more on the story of egg proteins, independent scientific studies and highlights of the egg's amazing functional properties download the pdf titled: Find True Satisfaction. ​ For information about health and nutrition topics, visit the Egg Nutrition Center at www.enc-online.org

Modern Eggs for the Modern Women Nature’s Original Functional Food Iron: Not Just for Pressing the Clothes High Quality Protein for Women’s Health Pregnancy and Infant Nutritional Needs Yes but, what about the cholesterol? Senior Wisdom Control Appetite to Control Weight

Refrigerated Liquid Egg Products Usage Foodservice and the commercial food processing industry. ​ Availability Bulk tank trucks, totes, metal or plastic containers, polyethylene coated fiber or laminated foil and paper cartons and hermetically sealed polyethylene bags. Container size from small bags to cartons (8 oz to 5 lbs), intermediate size bag in boxes and pails (200 to 3,500 lbs) and larger drums and totes (20 to 40 lbs). ​ Advantages Pasteurized, quick and easy to use. ​ Processing Overview Shell eggs are washed, rinsed, sanitized, and candled, then broken, separated by automation, and monitored for quality and imperfections. Egg products are then filtered, pasteurized, and packaged. ​ Custom blends (specified egg solids content or added ingredients) are available. ​ Standards of Indentity Whole eggs are a combination of pasteurized egg whites and egg yolks from the same production batch blended together in their entirety, in natural proportions. Egg products produced by combining egg whites and egg yolks from different production batches cannot be labeled as whole eggs. These products must be identified with an ingredient statement showing the contents of the product as egg whites and egg yolks. ​ Examples of Added Ingredients Sugar or salt may be added to certain products. Refrigerated egg whites may have triethyl citrate added as a whipping aid. ​ Storage/Handling After opening, liquid eggs should be kept refrigerated at 40º to 45ºF (4.4º to 7.2ºC) maximum at all times and consumed within two to six days from date of purchase. Once opened, use immediately. ​ Products Whole eggs, whites, or yolks Sugared egg yolks Salted whole eggs or yolks Scrambled egg mix Extended shelf life whole eggs, whites, yolks, or scrambled egg mix Products: Whole eggs, whites, or yolks Sugared egg yolks Salted whole eggs or yolks Scrambled egg mix Extended shelf life whole eggs, whites, yolks, or scrambled egg mix

What's in An Egg? What's in an egg? For only 70 calories each, eggs are rich in nutrients. They contain, in varying amounts, almost every essential vitamin and mineral needed by humans as well as several other beneficial food components. Egg protein is the standard by which other protein sources are measured. A large egg contains over six grams of protein. A large egg has 4.5 grams of fat, only 7 percent of the daily value. Only one-third (1.5) grams is saturated fat and 2 grams are mono-unsaturated fat. ​ ​ ​ Nutrition Facts - Large Egg We applaud retailers taking steps to ensure that consumers are educated about the foods available to them and have an easy-to-understand, transparent way of assessing the health attributes of the foods they eat. And, we believe that eggs are a nutritional powerhouse people should know about when making food choices.

Egg Product Nutrition & Trends The American Egg Board develops single-focused information on a variety of functionality and egg nutrition topics. These topics are important to food formulators as they must consider each and every ingredient and how it performs functionally and nutritionally. Topics such as satiety, sodium reduction, gluten-free products, clean labels, and better-for-you-foods are all important to consumers. The following supplements seek to provide information relevant to these topics. Super Powers, Simple Ingredients Sodium Reduction An Expert's POV on Gluten-Free and Soy Allergens Accept No Substitutes Every Body Every Age The Secret's Out of the Shell Egg-cellent Foods, Egg-cellent Proteins Gluten-Free Comfort In Eggs Boomer Health Find True Satisfaction

Here's to Your Health T here are a dozen reasons why you and your family should eat a breakfast that includes eggs, as well as other nutrient-rich foods, to help fuel your body and mind: Tip#1 Expert Tip from Jackie Newgent, RD, CND ​ Many people focus too much on what not to eat, but research now consistently recommends that there is something important to eat - protein...high-quality protein, in particular. All-natural, high-quality protein, like the type found in eggs, provides active kids and adults sustained energy for their busy days. One of the easiest ways to get high-quality protein is to include an egg a day into your balanced eating plan. ​ Tip#2 Start the day off right with breakfast ​ Research shows there are cognitive benefits to eating breakfast, especially for children, such as improved memory recall time, improved grades and higher test scores. ​ Tip#3 Make time for breakfast ​ Research shows that eating breakfast is a sign of overall health and good behavior in children. Breakfast eaters are less likely to miss school due to illness or other issues and are less likely to be tardy to class. ​ Tip#4 High-quality protein foods ​ Research shows that eating high-quality protein foods for breakfast, like eggs, can help you feel more satisfied and energized throughout the day. Make a batch of hard-cooked eggs so you'll have an all-natural, high-quality protein on-the-go meal or snack ready for the busy week ahead. ​ Tip#5 Hit the gym - then crack some eggs ​ High-quality proteins provide the "building blocks" your body needs to grow and perform properly. The amount and quality of protein you eat directly affects muscle mass, strength and function. Reach for high-quality protein foods, like eggs, lean beef and low fat dairy products after exercise to encourage muscle tissue repair and growth. ​ Tip#6 Be active ​ Protein helps active individuals build and maintain muscle mass and helps older adults prevent sarcopenia, the age-related loss of muscle mass and strength. Looking to please picky eaters? Eggs are a great choice for kids, parents and grandparents because they can be made in more than one hundred ways to please everyone's taste buds. ​ Tip#7 Think outside the box ​ Studies show that eggs can provide a "time release" source of energy that helps maintain blood glucose levels and helps people feel full and energized longer. ​ Tip#8 Remember your eggs at breakfast ​ A recent scientific study shows that eating eggs for breakfast can help overweight dieters lose more weight, lower their body mass index and shrink their waist more than people who eat a bagel breakfast of equal calories. This study supports previous research, published in Journal of the American College of Nutrition, which showed that people who ate eggs for breakfast felt more satisfied and ate fewer calories at the following meal. ​ Tip#9 Affordable sources of high-quality protein ​ At a cost of approximately 15 cents (USD) each, eggs are one of the most affordable sources of high-quality protein you can buy, and they can be combined with almost anything you already have in your refrigerator or pantry ​ Tip#10 Don't skip the yolk! ​ When eating eggs, don't skip the yolk! One egg provides six grams of all-natural, high-quality protein. While many think that the egg white has all of the protein, the yolk actually provides nearly half of it. ​ Tip#11 Nutritional bang for your buck ​ The quality of egg protein is so high that scientists frequently use it as the gold standard for measuring the protein quality of other foods. Help trim your waistline and your grocery bill by filling your cart with eggs for breakfast - they can help you avoid unnecessary snacking and stay energized throughout the day. ​ Tip#12 Eggs are all-natural ​ Eggs are all-natural and have high-quality protein and 13 essential vitamins, minerals, and antioxidants in vary amounts, all for 70 calories. And in less than two minutes, you can prepare an egg breakfast that can help jump-start your day. ​ ​ ​ Jackie Newgent, RD, CDN is a culinary nutritionist, eco-cuisine expert, and author of Big Green Cookbook (Wiley, 2009). She appears frequently as a health and culinary nutrition expert on television and radio. Her work is seen in national publications, including Glamour, Woman's Day, and Health. The author of the award-winning The All-Natural Diabetes Cookbook, Newgent is also an instructor at the Institute of Culinary Education.

Physical Performance N utrition is an important aspect in athletic performance. Download these shareable videos, graphics, handouts and recipes to help promote the power of protein and eggs. ​ Shareable Protein Video Protein & Performance Graphic MVP Protein Handout Fueling Fitness Recipes

Why US eggs? From Atlanta to Hong Kong, buyers know about the "egg-ceptional" qualities of U.S. eggs and egg products... Read More... Shell Eggs USDA standards are used throughout the U.S. industry to classify shell eggs into three consumer grades… U.S. Egg Products Direct from Mother Nature, with a touch of modern technology that cracks, separates and packages convenient forms of whole eggs whites and yolks, egg products provide food formulators with important benefits… Egg and Egg Product Safety The 1970 Egg Products Inspection Act requires that all egg products distributed for consumption be pasteurized… Egg Nutrition An Egg a Day is MORE Than Okay… More about Eggs What is double yolk eggs? How are they formed?... About Us Supported by American Egg Board (AEB), this website is targeted to serve as an information portal of U.S. eggs and egg products… ​ Recipes Eggs can incredibly fit into meals of any daypart. Get inspired using our chef-created recipes…

Specifications U.S. egg products contain food processing specifications, which generally include type of product, packaging, USDA inspection, and various lab analyses for physical, bacteriological, and chemical information. For a few egg products, there are typical USDA specifications or you can obtain exact egg product specifications from your supplier. ​ ​ Egg product suppliers will work with food manufacturers to meet their special needs. Other ingredients may be added to egg products to complement its functional properties such as carbohydrates to whole egg and yolk products used in baked goods, salt to frozen yolks used in mayonnaise and salad dressings, or skim milk solids and vegetable oils to scrambled egg mixes. You can obtain the specifications for such blends from your U.S. egg product supplier.