What is the nutritional comparison between brown-shelled eggs and white-shelled eggs produced under the same conditions?

Brown-shelled eggs and white-shelled eggs have been extensively studied, and when produced under the same conditions, they exhibit similar nutritional profiles. The color of the eggshell does not affect the nutritional value, which means attributes like protein content, fat, vitamins, and minerals are comparable in both types of eggs. Factors such as the hen's diet, age, and living conditions have a more significant impact on the nutritional quality of the eggs than the color of the shell itself. This consistency in nutritional value reinforces the understanding that consumers can make choices based on preference without significant concern for nutritional differences.