Country hen egg vs Poultry egg: nutrition per 100 g

Many families pay extra for naatu kozhi muttai or desi anda believing it holds more protein. IFCT 2017 does not support that: the country egg has 13.1 g of protein per 100 g and the poultry egg 13.3 g, each covering about a quarter of a man's daily need. What does differ is fat. The country egg has 13.0 g against 9.2 g, about 1.4 times as much, and slightly less water, 73.0 g against 76.5 g. That lifts its energy to 168 kcal against 135 kcal per 100 g. Country eggs are usually smaller, with a larger, deeper-coloured yolk for their size, which fits these numbers.

The extra fat in country eggs spreads across all types: 3.79 g saturated against 2.96 g, 5.06 g monounsaturated against 3.48 g, and 1.94 g polyunsaturated against 1.15 g. Country eggs carry a little more DHA, the long-chain omega-3 fat, 92 mg against 76 mg, possibly reflecting a varied foraged diet. Cholesterol is almost the same, 355 mg against 366 mg per 100 g. The poultry egg's cholesterol ranks 1st of 253 foods in IFCT 2017, and the country egg is close behind it.

Country eggs have more selenium, 62.3 micrograms per 100 g against 40.4, about 1.5 times as much. They also have more thiamine, 0.14 mg against 0.06 mg, and more vitamin E, 2.05 mg against 1.47 mg. Retinol is close, 206 against 198 micrograms, and so is folate, 55 against 49 micrograms. Poultry eggs lead on riboflavin, 0.19 mg against 0.08 mg, about 2.4 times as much, and have slightly more iron, 1.82 mg against 1.64 mg, plus more potassium. Calcium is the same in both at about 50 mg. Country eggs have a little more sodium, 157 mg against 123 mg.

Country eggs come from free-ranging backyard hens, sell at a premium in Tamil Nadu, Kerala, Andhra Pradesh and across rural India, and are valued for their richer taste. They are often given to new mothers and children, and used in egg rasam, nattu kozhi muttai kuzhambu and half-boil. Poultry eggs are cheaper, uniform in size and available everywhere. Both suit omelettes, bhurji and egg curry equally well, and both should be cooked through when served to small children or pregnant women.