Nepal produces roughly 1.61 billion eggs annually and is currently self-sufficient in egg production

The average Nepali consumes about 61 eggs per year, which is above the FAO benchmark for developing countries.

Eggs are highly nutritious, providing high-quality protein, essential amino acids, and vital nutrients like choline, vitamin D, and selenium. They promote eye health with lutein, aid brain development, and help maintain muscle mass. Consuming eggs can improve heart health by increasing “good” HDL cholesterol.

Nepali milk primarily consists of high-fat buffalo (70%) and cow milk (30%).

It is the foundation for Chiya (milk tea), yogurt, and ghee and traditional dairy products like Khuwa (solidified milk).

Milk is a nutrient-dense beverage that provides 13 essential vitamins and minerals including calcium, protein, potassium, and vitamin D, crucial for building strong bones and teeth. It promotes muscle growth with high-quality casein and whey protein, supports healthy blood pressure, and aids in hydrating the body. It is a versatile, nutrient-rich addition to a balanced diet.

Nepal is home to a vast diversity of fungi, with over 1,291 identified species. Of these, approximately 159 are edible, 74 have medicinal properties, and around 100 are poisonous. Mushroom cultivation has become a rapidly growing agricultural business in Nepal due to its low investment requirements and high market demand.

Mushrooms are nutrient-dense fungi that provide various vitamins, minerals, and bioactive compounds. They are naturally low in calories, sodium, and fat while being cholesterol-free.