Omega Eggs available at Hy-Vee store Omega Eggs, produced using a patented University of Nebraska management system, are now available at Hy-Vee.
Omega Eggs are high in beneficial Omega 3 fatty acids and contain less saturated fat than conventional eggs. These eggs are produced by hens fed a patented diet that includes flax seed, a rich source of Omega 3 fatty acids.
NU Poultry Scientist Sheila Scheideler developed the complete management program to economically produce eggs high in Omega 3 fatty acids. The university patented the system and holds the trademark on Omega Eggs.
Omega Eggs are available in more than 200 Hy-Vee stores in Illinois, Iowa, Kansas, Minnesota, Missouri, Nebraska and South Dakota through a licensing agreement between the university and Perishable Distributors of Iowa, a Hy-Vee subsidiary and refrigerated section supplier. An Iowa egg producer provides Omega Eggs for PDI, using NU's patented management system.
Omega Eggs look, taste and cook like regular white eggs, Scheideler said. It's what's inside that's different. They contain 350 milligrams of Omega 3 fatty acids, compared with 60 milligrams in regular eggs. Thanks to the hens' Omega 3-rich rations, these eggs also have 180 milligrams of cholesterol, compared with about 215 milligrams in regular eggs and a third less saturated fat.
Research indicates that Omega 3s reduce several heart disease risk factors by increasing the ratio of good to bad cholesterol in blood and decreasing the occurrence of blood clots and arrhythmias.