Frequently Asked Questions
The color of the egg’s shell is determined by the breed of the hen and has nothing to do with the egg’s quality, flavour, or nutritional value. In Belize only brown shell eggs are produced.
The entire egg is jam packed with vitamins minerals and protein. The yolk or yellow portion of the egg contains a higher proportion of the egg’s vitamins and minerals than the white. It contains all the egg’s vitamins A,D, and E. The yolk also contains more phosphorus, folate, manganese, thiamine, iron, iodine, copper and calcium than the white. It also contains all of the egg’s fat and cholesterol, and 44% of the protein.
The egg white, also called albumen, is made up of more than half of the egg’s total protein. More than half of the egg’s riboflavin and niacin are found in the egg white. Chlorine, magnesium, potassium, sodium, and sulphur are also found primarily in the white.
Public health authorities and the egg industry continue to warn against consuming raw eggs or lightly cooked eggs. The egg might be contaminated with Salmonella Enteritidis, SE, a bacteria that can cause food borne illness. It is not recommended that anyone eat raw eggs. SE is killed by properly cooking and it is recommended that eggs be cooked until both yolk and the whites are firm, not runny.
Avidins are proteins in raw egg white. If consumed raw they bind biotin which is the protein responsible for metabolism.
Eggs with a visible blood spot on the yolk are safe for consumption. The spot can be removed with the tip of a knife. Blood or “meat” spots are occasionally found on an egg yolk. These tiny spots are not harmful and are caused by the rupture of a blood vessel during formation of the egg. Blood spots do not indicate a fertilized egg.
No, Most people do not need to limit the number of eggs they eat-previous restrictions have been lifted by Health experts worldwide including major UK heart and health advisory groups which include the Food Standards Agency and the British Heart Foundation.
More recent research has shown that it is saturated fats, not dietary cholesterol, that are most influential in raising blood cholesterol and there has been no consistent evidence of a link between egg consumption and heart disease.
Raw eggs maintain their freshness for 4-5 weeks after purchase if kept refrigerated continuously.
Generally speaking, about 20 to 26 weeks. However, there are other factors that may affect it- breed of chicken, weather, time of year, etc.
The eggs sold at grocery stores are unfertilized eggs. The hens that lay these eggs will never see a rooster in their lifetime.
Chickens produced and sold in Belize contain no added or artificial hormones. The Belize government strictly regulates all feed additives and has never permitted any type of hormones to be added to feed or otherwise given to chickens. National regulations also prohibit the use of added steroids in poultry. The chickens are fed quality feed and good poultry management is practiced.
White meat chicken is not healthier than dark meat. Chicken breast, white meat, is generally lower in calories than dark meat, but all chicken has a high nutritional value. It is one of the best sources of low-fat meat protein. It is low in calories, sodium and cholesterol and a good source of iron and other key vitamins and minerals. Chicken breasts and wings are white meat while drumsticks and thighs are dark meat. The wishbone or keel and tenderloins or tenders are part of the breast, therefore are white meat.