Green-shell chicken eggs

Last updated 2026-11-11 — Long ago, there was a folk legend in China: among the free-range chickens raised in rural areas, very few laid green-shell eggs. Mothers would save these eggs for their most beloved children or for their most respected elders. It was said that they could boost children's intelligence and help treat dizziness, vertigo, and other ailments in the elderly. As science and technology advanced, researchers finally uncovered the mystery—these were eggs laid by a rare breed of chicken known as the green-shell egg chicken. The eggs are naturally green in shell, with thick whites and orange-yellow yolks. They are rich in lecithin, vitamins A, B, and E, making them an ideal natural health food that is high in vitamins, trace elements, and amino acids, yet low in cholesterol and fat. Regular consumption can enhance immune function, lower blood pressure, and soften blood vessels. This offers great hope for the increasing incidence of cardiovascular and cerebrovascular diseases in China, such as hypertension, coronary heart disease, hyperlipidemia, and stroke. Additionally, these eggs can boost children's intelligence and are effective in treating poor development in infants and young children, as well as loss of appetite in children. They also provide enhanced nutrition for pregnant women and patients, making them an excellent tonic food. Green-shell eggs contain higher levels of trace elements such as zinc, iodine, selenium, and iron, while having lower cholesterol. Clinical trials conducted by the affiliated hospital of Shanghai Second Medical University, as well as functional tests by Hubei Provincial Health Department and Jiangxi Provincial Traditional Chinese Medicine Hospital, have proven that they have significant effects on loss of appetite, pica, weakened immunity, stunted growth in children due to zinc deficiency, as well as cardiovascular and cerebrovascular diseases, thyroid tumors, and anti-aging in middle-aged and elderly individuals. Tests conducted by the Ministry of Agriculture's Food Quality Supervision and Inspection Center and Wuhan Tongji Medical University showed that the zinc content is greater than or equal to 18 milligrams per kilogram—five times that of regular eggs; selenium content is greater than or equal to 1 milligram per kilogram—five times that of regular eggs; iodine content is greater than or equal to 2 milligrams per kilogram—three times that of regular eggs—while cholesterol content is lower than that of regular eggs. They are also rich in nutrients such as cerebral phospholipids, lecithin, and various vitamins. Visually, they also differ significantly from regular eggs, mainly in that the shells are harder, the whites are thicker, the yolks are redder, and the taste is fresher. In addition, being pollution-free and free from drug residues is another major feature of this product.