The nutritional data above comes from a 2007 Marketplace documentary, which you can view by clicking the link above. 100g is roughly equivalent to two eggs. The eggs used in the tests were purchased at grocery stores in Vancouver. Here in Ontario, free range eggs are not available at the grocery stores at all.
The graphs show just five of the nutrients tested, and it's interesting to see the differences between different types of eggs.
The full results are shown in the table below, and come from the same source:
|Click this image to enlarge|
Notice that the Omega 6 fatty acids (the "bad" ones) seem to correlate somewhat with the Omega 3 fatty acids. This is what Wikipedia has to say about them:
Some medical research suggests that excessive levels of n−6 fatty acids, relative to n−3 (Omega-3) fatty acids, may increase the probability of a number of diseases and depression.
Modern Western diets typically have ratios of n−6 to n−3 in excess of 10 to 1, some as high as 30 to 1. The optimal ratio is thought to be 4 to 1 or lower..
Excess n−6 fats interfere with the health benefits of n−3 fats, in part because they compete for the same rate-limiting enzymes. A high proportion of n−6 to n−3 fat in the diet shifts the physiological state in the tissues toward the pathogenesis of many diseases.
The following chart shows the ratios of these two fatty acids, calculated from data in the table above: