Are omega-3 eggs really better for me?

Are Omega-3 eggs really a better choice?

People often ask me, somewhat skeptically, if omega-3 eggs really are a better choice. Before I have a chance to answer, they usually follow with something like ‘Or is it just marketing?’

For me, the answer is simple: ‘a qualified yes, they ARE better’

Do you eat at least two 75g servings of fatty fish per week?

If you’re following Canada’s Food Guide recommendation and are eating at least two 75 g (or 2.5 ounces) servings of fatty fish, like sardines, salmon, mackerel, herring or trout, per week, then you’ll be meeting the minimum recommended intake of EPA and DHA; two important types of omega-3 fats. If on the other hand, you’re like the majority of Canadians who are missing the mark, then omega-3 eggs can fill in the gap.

Omega-3 eggs can fill the gap

Naturegg Omega 3, both shell and hard boiled eggs, have 150 mg of the much needed DHA per two eggs serving along with all the other egg nutrition goodness you’ve come to know such as vitamins A, B2, B5, B12, E and folate, choline, lutein and protein.

Use Naturegg Omega 3 eggs anywhere you would regular eggs. The single serve (2 eggs) hard boiled version is especially convenient to have as a snack, or to carry for lunch. Because they are ready-to-serve, you simply need to open and eat. Use them anywhere you would regular hard-boiled eggs; egg salad, on top of salad, deviled eggs, or sliced into a sandwich.

Omega-3 Eggs May be a Better Choice

Even if you eat fish on a semi-regular basis, omega-3 eggs will help you, and your family, meet the recommended minimum intake of omega-3 fats not only more easily, but also consistently; in this sense, omega 3 eggs may be a better choice.

Plant-based form of Omega-3 fat – ALA is easy to get

It’s worth noting that the plant-based form of omega-3 fat, alpha linolenic acid (ALA) found in flax, chia, hemp, and pumpkin seeds, walnuts, soy, and canola oil, is not the same as EPA and DHA. Getting enough ALA is easy and most Canadians are doing just that.

Doug Cook

Registered Dietician