It’s been a rough few months for eggs, following a massive salmonella-related recall. But there is a slight bit of decent news for the chicken ova industry: The eggs being popped into folks’ frying pans today aren’t as bad for your arteries as they were not so long ago.

According to a new report from the USDA, an average large white egg contains around 185mg of cholesterol. That’s down from 215mg of cholesterol per egg in 2002.

Egg industry experts explain to USA Today that the drop in cholesterol could be attributable to several factors, including changes in hens’ diets and the way the animals are bred.

And while the cholesterol level of eggs has dipped, the average egg now has around 64% more vitamin D than it did eight years ago. However, one egg still only provides around 7% of the recommended daily allowance of vitamin D.

“Evidence suggests that one egg (i.e. egg yolk) per day does not result in increased blood cholesterol levels, nor does it increase the risk of cardiovascular disease in healthy people,” according to the government’s Dietary Guidelines for Americans.

USDA: Eggs’ cholesterol level better than cracked up to be [USA Today]

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