In recent years, nutritionists and medical scientists at home and abroad have gained five new understandings about the nutritional value and health care function of eggs: lecithin, triglyceride, cholesterol and yolk protein in egg yolk have great effects on strengthening the brain and improving intelligence, and on the development of nervous system and body. Lecithin can be released after being digested by the human body, and choline can improve the memory of all ages. Protecting protein in liver eggs can repair liver tissue damage. Lecithin in egg yolk can promote the regeneration of liver cells. It can also increase the amount of human plasma protein and enhance the body's metabolic function and immune function. American nutritionists and medical workers have made amazing achievements in preventing and treating atherosclerosis with eggs. They extract lecithin from eggs, walnuts and pig liver and give it to patients with cardiovascular diseases 4-6 tablespoons a day. After 3 months, the patient's serum cholesterol decreased obviously and achieved satisfactory results. Prevention of cancer eggs contain more 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 in the world, it is found that cancer mortality is inversely proportional to selenium intake. Anti-aging eggs contain almost all the nutrients needed by the human body. One of the longevity experiences of many elderly people is to eat an egg every day. Many health medicated diets circulated among the people in China are also inseparable from eggs. For example, Polygonum multiflorum Thunb boiled eggs, eggs boiled pig brains, egg congee and so on. If eggs are processed into salted eggs, the calcium content will increase obviously, from 55 mg per 100 g to 5 mg12 mg, which is about 10 times that of fresh eggs, and it is especially suitable for people who want to supplement calcium.