Natural eggs, often referred to as pasture-raised or free-range eggs, and farm eggs, such as those from hens raised in conventional or cage systems, indeed exhibit notable differences in both taste and nutritional value.

Pasture-raised eggs tend to have higher nutritional content compared to farm eggs. This includes higher levels of omega-3 fatty acids, vitamin A, vitamin E, and beta-carotene. The diet of hens that roam freely and forage naturally contributes to these nutritional differences. These hens can access a variety of foods, such as insects, plants, and grains, which enrich the nutritional profile of the eggs they produce.

One important aspect is the presence of vitamins, including vitamin K. However, it’s important to clarify that vitamin K3 (menadione) is a synthetic form of vitamin K, which is not naturally found in foods. Instead, natural forms of vitamin K include K1 (phylloquinone) and K2 (menaquinone). Vitamin K1 is abundant in leafy green vegetables, while K2 is found in animal products like meat, cheese, and eggs, and is also produced by certain bacteria in the gut​,

Vitamin K plays a crucial role in bone health by aiding the synthesis of proteins required for calcium binding, which is essential for bone mineralization. Additionally, it helps prevent arterial calcification, thus supporting cardiovascular health. Vitamin D is necessary for calcium absorption into the bloodstream, but vitamin K2 is essential for the deposition of calcium into bones rather than arteries​.

For those seeking to improve their intake of vitamins essential for bone health and cardiovascular function, consuming pasture-raised eggs can be beneficial. These eggs not only taste better but also offer a richer nutrients