Particularly a Regular White vs Oakdell's Brown Omega-3 Egg
A brown egg is essentially the same as a white egg, but Oakdell's brown Omega-3 eggs are very different than ordinary white, or ordinary brown eggs. Here's why:
For marketing purposes we chose a brown egg for this nutritious product. Brown eggs have more of a natural look and as described above, Oakdell's Omega-3 Brown Eggs truly are a more natural egg. They offer more benefits than most other eggs on the market.
No Hormones, No antibiotics: Oakdell's Omega-3 brown birds are never fed any hormones or antibiotics (This is banned by the USDA on all eggs).
What are the dark spots in some eggs? Brown chickens have not been genetically improved over time like their white counterparts. That's why a brown egg will occasionally have paprika-looking spots of dark red in the egg. These may surprise you, but they are harmless. Scientists report that most of these spots are simply the pigment or coloring from the shell.
Vegetarian Diet: Oakdell's Omega-3 brown eggs are produced by hens fed a vegetarian diet. Most companies add either animal by-products (meat and bone meal) or fat to the diets; we do not. Corn, wheat, soybeans, flax and now a marine algae are the main ingredients in the diet of these birds.
10 Times more Vitamin E: Oakdell's Omega-3 brown eggs have 10 times more vitamin E compared to ordinary white or brown eggs.
Brown Eggs with up to 10 Times more Omega-3: The eggs are brown because brown chickens lay these beautiful eggs. Their diet contains an abundance of flaxseed, plus a marine algae. Flaxseed is rich in the ALA Omega-3's and the marine algae boosts the DHA component of the Omega-3's to acheive our total Omega-3 levels that are concentrated in the egg yoke. Regular white eggs only have about 35 mg of total Omega-3's while most competing brands of omega eggs only have 100 mg of total omega-3 per egg. Oakdell's Omega-3 large or extra large brown eggs have at least 350mg of total Omega-3, which includes over 125 mg DHA per egg, and an Omega 6:3 ratio of 1.5:1. The Omega-3 fatty acids are not destroyed by cooking or baking. Numerous studies show the beneficial health impact of increasing Omega-3 fatty acids in our diets.