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Why eggs?

In many regions of the world diets are lacking in high-quality protein and essential nutrients for healthy brain and body function.

Eggs contain 13 different vitamins and minerals required by the body and have been proven to be associated with better mental and physical growth, particularly benefitting those in low-resource settings.

Their wide range of micronutrients and impressive bioavailability means that eggs are considered one of the most valuable animal-source foods in the world.

Furthermore, eggs are recognised as a high-quality protein, supporting child growth and development in populations characterised by high rates of child undernutrition. They are also one of the most affordable sources of commonly lacking nutrients in young children throughout low- and middle-income countries.

The high nutrient density of eggs mean they can support the body’s natural immune system, vaccination response and anti-retroviral treatments.


In addition, they offer vast benefits to pregnant and lactating women, with the potential to improve birth outcomes, breast-milk composition and foetal brain development.

The egg also supports education in low- and middle-income populations by improving cognition and concentration levels in young children.


Along with their many nutritional advantages, eggs are officially recognised as a low impact protein source by the World Resources Institute, with the lowest environmental footprint of all common animal protein sources.


Eggs are beneficial throughout the life course, with particular potential to fuel development during the first 1,000 days.


The bioavailability and density of their nutrients mean eggs have the capacity to directly improve human health outcomes around the world.


Egg production is a practical, cost-effective solution to the ongoing hunger crisis in low-and middle-income countries.

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