What is the nutritional value of eggs? What is the nutritional value of eggs

Eggs are a kind of nutritional supplement, a typical shell food, mainly divided into eggshell, egg white and egg yolk. Eggs are one of the best sources of nutrition for humans. Eggs contain a large amount of vitamins and minerals and proteins with high biological value. For humans, egg protein has the best quality, second only to breast milk. The calories contained in an egg are equivalent to the calories of half an apple or half a cup of milk, but it also has 8% phosphorus, 4% zinc, 4% iron, 12.6% protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B, 5% vitamin B2.4% vitamin B6. These nutrients are essential to the human body and they play extremely important roles, such as repairing human tissues, forming new tissues, consuming energy and participating in complex metabolic processes.

1. Nutritional content of eggs

According to analysis, every 100 grams of eggs contains 12.8 grams of protein, mainly ovalbumin and ovomucoid, which contain 8 essential amino acids for the human body and are very similar to the composition of human protein. The absorption rate of egg protein by the human body can be as high as 98%. Every 100 grams of eggs contains 11 to 15 grams of fat, which is mainly concentrated in the yolk and is also easily digested and absorbed by the human body. The yolk is rich in lecithin, sterols, yolk, calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins. These ingredients are very beneficial to enhancing the function of the nervous system. Therefore, eggs are also a good brain-building food.

2. Nutritional value of eggs

①. Brain health and intelligence

The lecithin, triglycerides, cholesterol and yolk in egg yolk play a great role in the nervous system and physical development. After lecithin is digested by the human body, choline can be released, which can improve memory in all age groups.

② Protect the liver

The protein in eggs can repair liver tissue damage. The lecithin in egg yolk can promote the regeneration of liver cells. It can also increase the amount of plasma protein in the human body and enhance the body's metabolic and immune functions.

③. Prevent and treat arteriosclerosis

American nutritionists and medical workers used eggs to prevent and treat atherosclerosis, and achieved unexpected and amazing results. They extracted lecithin from eggs, walnuts, and pig livers, and gave 4 to 6 tablespoons of it to cardiovascular patients every day. After 3 months, the patients' serum cholesterol dropped significantly, and satisfactory results were achieved.

4. Prevent cancer

Eggs contain a lot of vitamin B2, which can decompose and oxidize carcinogens in the human body. Trace elements in eggs, such as selenium and zinc, also have anti-cancer effects. According to the analysis of human cancer mortality rates around the world, people have found that cancer mortality rates are inversely proportional to selenium intake.

⑤. Delay aging

Eggs contain almost all the nutrients that the human body needs. One of the secrets of longevity for many centenarians is to eat an egg every day. Many health-preserving and medicinal diets popular among the Chinese people are also inseparable from eggs. For example, boiled eggs with Polygonum multiflorum, boiled pig brain with eggs, egg porridge, etc. If eggs are processed into salted eggs, the calcium content will increase significantly, from 55 mg per 100 grams to 512 mg, which is about 10 times that of fresh eggs. It is especially suitable for people who want to supplement calcium.

⑥. Protect your skin

Beautiful eggs also contain a lot of iron. 100 grams of egg yolk contains 150 mg of iron. Iron plays a role in the production of blood and transport of oxygen and nutrients in the blood. The rosy beauty of a person's face is inseparable from iron. If the iron is insufficient, it can lead to iron deficiency anemia, making the face pale and the skin lose its beautiful luster. It can be seen that eggs are indeed one of the important foods for maintaining beautiful skin.

3. Dietary taboos of eggs

Egg yolks contain a lot of cholesterol, up to 1510 mg per 100 grams. Therefore, many people, especially the elderly, are wary of eating eggs, fearing that eating eggs will cause increased cholesterol and lead to atherosclerosis. In recent years, scientists have found that although eggs contain more cholesterol, they are also rich in lecithin. After lecithin enters the blood, it will make the particles of cholesterol and fat smaller and keep them in a suspended state, thereby preventing the deposition of cholesterol and fat on the blood vessel walls. Therefore, scientists believe that for elderly people with normal cholesterol, eating 2 eggs a day will increase the cholesterol in 100 ml of blood by up to 2 mg, and will not cause vascular sclerosis. But you should not eat too much. Eating too much is not conducive to gastrointestinal digestion, causing waste, and will also increase the burden on the liver and kidneys.

1. Do not eat sugar immediately after eating eggs. Many places have the habit of eating sugar-coated poached eggs. In fact, that will cause the amino acids in the egg protein to form a combination of fructose-lysine. This substance is not easily absorbed by the human body, so it will have adverse effects on health.

2. Do not eat persimmons immediately after eating eggs. Eating persimmons after eating eggs can cause food poisoning at best, and acute gastroenteritis and lung stones at worst. Generally speaking, eating these two foods at the same time can cause symptoms of acute gastroenteritis, mainly vomiting, diarrhea, and abdominal pain.

If the medication is taken within 1 to 2 hours, you can use the vomiting method. Immediately take 20g of salt and add 200ml of boiling water to dissolve it, and drink it all at once after cooling. If you don't vomit, you can drink it several times to quickly induce vomiting.

4. Usage and dosage of eggs

It is advisable for each person to eat 1 to 2 eggs a day, which is beneficial for digestion and absorption and can meet the needs of the body.

5. Eggs are suitable for people

Eggs are an ideal natural food for humans, and they should be eaten in a scientific way. For the elderly, it is better to boil, steam, or stir-fry eggs, because fried eggs are delicious but difficult to digest. If eggs are processed into salted eggs, their calcium content will increase significantly, from 55 mg per 100 g to 512 mg, which is about 10 times that of fresh eggs. They are especially suitable for middle-aged and elderly people with osteoporosis.

6. Eggs should not be eaten raw

It should also be reminded that you should never eat raw eggs. Some people believe that eating raw eggs is good for nutrition, but this view is unscientific.

Because eating raw eggs can easily lead to infectious diseases. About 10% of fresh eggs contain pathogenic salmonella, mold or parasite eggs. If the eggs are not fresh, the rate of bacteria is even higher.

Bacteria can enter the egg directly from the hen's ovary, or from the anus when laying eggs, and then enter the egg through the pores on the eggshell. These bacteria are afraid of high temperatures, and boiling for 8 to 10 minutes will kill the bacteria inside and outside the eggshell.

The protein in raw eggs is not easy to digest. Raw eggs contain antitrypsin, which inhibits the activity of pepsin and intestinal proteases, making a large amount of protein in the eggs unable to be digested and absorbed by the human body. Unabsorbed protein can produce many harmful substances in the body. Antitrypsin loses its activity when heated, so cooking eggs is conducive to the digestion and absorption of nutrients.

Raw eggs cause biotin deficiency. Raw eggs contain a protein that can react with human biotin to produce substances that are difficult for the human body to digest, leading to human biotin deficiency. Biotin deficiency can affect the body's digestion of other nutrients, causing indigestion and nutrient deficiencies. This protein in cooked eggs denatures, so it is best not to eat raw eggs in daily life.