Eggs can provide vitamins, minerals and important trace elements for our whole life process. An egg contains half an apple or half a glass of milk, but it also contains 8% phosphorus, 4% zinc, 4% iron, 10% protein, 6% vitamin d, 3% vitamin e, 6% vitamin a, 2% vitamin B 1 and 65433. These nutrients are essential to the human body, and they play an extremely important role, such as repairing human tissues, forming new tissues, consuming energy and participating in complex metabolic processes.
In recent years, nutritionists and medical scientists at home and abroad have made new comments on the nutritional value and health care function of eggs. To sum up, there are five main aspects.
One is brain-strengthening Nina Li Chi.
Lecithin, triglyceride, cholesterol and yolk protein in egg yolk have great effects on the development of nervous system and body. To keep a good memory, just eat one or two eggs a day.
The second is to protect the liver.
Protein in eggs can repair liver tissue damage.
The third is to prevent and treat arteriosclerosis.
The fourth is cancer prevention.
Eggs contain 15% vitamin B2, which can decompose and oxidize carcinogens in human body.
The fifth is to delay aging.
Eggs contain almost all the nutrients needed by the human body, so they are called "ideal nutrition banks". One of the longevity experiences of many old people is to eat an egg every day.
Therefore, eggs should be an important part of diet. Eggs are easy to cook, chew and digest, and the price is very cheap. Eating eggs is actually not wasted, because the weight of the egg skin can be ignored. There are many cooking methods of eggs, which are suitable for almost all kinds of foods, whether sweet or salty, such as spices, noodles, cakes, puddings, souffles, cakes, biscuits, ice cream and desserts. Eggs should also be eaten scientifically. For the elderly, cooking, lying down, steaming and tossing eggs are better. Frying, frying and frying are delicious, but they are difficult to digest. If eggs are processed into salted eggs, their calcium content will increase obviously, from 55 mg per 100 g to 5 12 mg, which is about 10 times that of fresh eggs. It is especially suitable for middle-aged and elderly people with osteoporosis.