The world of eggs

According to the latest numbers from Statistics Canada, every Canadian has eaten an average of 192 eggs in 2001, compared to 180 in 1997. This constant rise is due in part to public information campaigns on the nutritive value of eggs, and to the increasing popularity of added-value products.

But what about the rest of the world? The most recent report (2000-2001) from the International Egg Commission shows the following results: Japan (320); Hungary (275); France (262); Russia (242); Italy (227); Denmark (225); and Spain (216). Americans, for their part, eat an average of 253 eggs a year.

Eggs: A treasure trove of good nutrition

It cannot be overstated that no other food is more complete than eggs. Eggs provide many essential nutrients: vitamins A, B12, D and E, folic acid, zinc and phosphorous. In addition, one large grade A egg has only 1.5 g of saturated fat and no trans fatty acids. Eggs are also an excellent source of high-quality proteins. The protein quality of eggs is such (93.7%) that scientists, dieticians, and health professionals all use it as the benchmark to measure the protein value of all other foods. What else can we say? Eggs are also delicious, easily prepared, extremely versatile, and very, very affordable.