Eggs and nutritional value
How to boil the egg to cook eggs is one of the common ways, but if it is not allowed, it will often make the eggs and the egg is not crowned; or cook the head, boil the eggs, the marsh is very hard, so Not conducive to digestion and absorption. The correct boiled egg method: eggs in cold water, slow heat, and boil after 2 minutes after boiling. After the ceasefire is soaked for 5 minutes, so the cooked egg is tender, the egg yolk is solidified and not old.
Eggs are commonly used in nutrition and relatively low prices. Its edible object is quite extensive, from 4 to 5 months of baby until the elderly, it is suitable for consumption.
The nutrients of eggs mainly contain rich proteins, fats, vitamins and inorganic salts.
Quality Characteristics (1) Protein eggs contain high quality proteins, in natural foods, the amino acid composition of egg proteins is closest to human tissue proteins, so the physiological value is the highest. The methionine content in the egg is particularly rich, and the cereals and beans are lacking such an essential amino acid, so that the eggs are mixed with cereals or beans, which can improve the bioavailability of the latter; (2) fat eggs Buck contained 11.6 grams, mostly concentrated in egg yolk, unsaturated fatty acid content in fat, susceptible to human digestion; (3) Other micro-nutrient eggs, other important micro-care, such as potassium, sodium, magnesium, phosphorus. Baby eats eggs, can supplement the lack of iron in the milk. The content of vitamins A, B2, B6, D, E and biotin in eggs is also rich, and the content of vitamin C is relatively small in eggs.
The egg and cholesterol often believes that the egg steroid is high, which is directly caused by the culprit of hypertension, atherosclerosis, coronary heart disease and stroke, etc., is not the case. The scientific research has proved that eggs have no determination of cholesterol content in vivo.
Eating and cooked eating some people think that eating eggs have a lungs and moisturizing the sound. In fact, raw eggs contain "antibiotic protein" and "anti-suplary protease", which hinder the digestion and absorption of proteins and biotin; and eggs are often susceptible to Salmonella and other pathogenic microbial infections, raw food is easy to cause food poisoning, so No matter from the perspective of nutrition or food hygiene, eggs should be familiar.
Red leather eggs with white skin eggs think that the red skin egg is higher than the white skin egg, which has no scientific basis. The red skin white skin of the egg is because the variety of chickens is different from the origin, and is not related to the nutrients of eggs. There is already a scientific experiment to prove this.
