Eggs Organic Omega 3

Eggs have long been known as a good, inexpensive source of animal protein. They lost favor for a time when the role of cholesterol in heart disease was first identified, because egg yolks do contain a fairly high concentration of cholesterol (though the whites are cholesterol-free). Research since that time has determined that an egg a day will not raise the risk of heart disease for most people. Those who already have high cholesterol may want to limit their intake of yolks to two a week. Egg yolks are an excellent source of choline and lutein. Choline, an antioxidant, may be involved in reducing levels of homocysteine, thereby helping reduce the risk of heart disease.
Lutein, found in the retina, may help prevent macular degeneration; it also has antioxidant properties. Eggs are also a good source of vitamin B12 and folate.
Hens fed a diet of flaxseed, which is itself high in omega-3 fatty acids, produce eggs that are also high in omega-3s. These eggs may have as much as seven times the omega-3 fatty acids of conventional eggs. They also contain more vitamin E.
Nutritional Facts :
One large whole egg provides 75 calories, 0.6 g carbohydrate, 6.2 g protein, 5 g fat, 0 g dietary fiber, 213 mg cholesterol, 318 IU vitamin A, 24 mcg folic acid, 61 mg potassium, 63 mg sodium, 89 mg phosphorus, 25 mg calcium, and 5 mg magnesium.