Eggs containing cordycepin, a key component in cordyceps sinensis. Every 100 grams of the Cordyceps Fresh Eggs may contain 76 µg of cordycepin.

Eggs containing selenium, an essential trace element that works as a component of enzymes involved in antioxidant protection and thyroid hormone metabolism.

Eggs containing beta-carotene, more commonly known as pro-Vitamin A. The human body converts beta-carotene into Vitamin A. As an antioxidant, beta-carotene may offer protection against free radicals that cause cell damage. Lack of Vitamin A has been associated with increased susceptibility to infectious diseases, night blindness and loss of sight.

Brown shell eggs with lower cholesterol

Eggs containing Omega-3 fatty acids, which are "good" fats, inclusive of α-linolenic acid, EPA and DHA, which are essential for the human body. Omega-3 fatty acids have been found to reduce blood LDL and triglycerides.

Eggs containing Omega-6 fatty acids such as linoleic acids, which are essential fatty acids for the human body. Omega-6 fatty acids, which help maintain the membrane structure of cells, are needed by the human body for general growth and development.

Eggs produced by layers fed with Japanese lactobacillus fermented feed, and have value-added advantages of dense egg white with lower lipids as well as lower cholesterol levels in yolks.

Eggs containing zeaxanthin and lutein which act as antioxidants protecting photoreceptor cells of the human eye.

Eggs containing a combination of the specific nutrients in Omega-6 and Zeaxanthin eggs, namely linoleic acid, zeaxanthin, lutein and Vitamin E.