The benefits of eating eggs from summer solstice
1 can delay the aging of the body.
Eggs contain a lot of antioxidant components such as vitamin C, vitamin E and selenium. These antioxidant components can delay the aging of human cells. Therefore, people often eat eggs to delay the aging of the body.
2, can strengthen the brain and improve intelligence.
Egg yolk contains a lot of lecithin, triglycerides, cholesterol and yolk protein. When these components are digested by the human body, they can release a substance called choline, which can promote the growth of brain nerve cells. Therefore, people often eat eggs to strengthen their brains and improve their intelligence.
3, can protect the liver
Clinical studies have found that protein contained in eggs can repair damaged liver tissue. In addition, lecithin contained in egg yolk can promote the regeneration of liver cells. Therefore, people often eat eggs to protect their liver.
4. It can prevent and treat arteriosclerosis.
American scientists did an experiment. They give many patients with arteriosclerosis 20 grams of lecithin extracted from eggs every day, but they are not allowed to use any drugs to treat arteriosclerosis. Three months later, scientists found that arteriosclerosis in these patients not only did not continue to develop, but some patients even improved. Therefore, people often eat eggs to prevent arteriosclerosis.
5, can prevent cancer
Eggs contain a lot of vitamin B2, which can decompose and oxidize carcinogens that enter the human body. In addition, trace elements such as selenium and zinc contained in eggs also have anti-cancer effects. Therefore, people often eat eggs to prevent cancer.
Nutritional components of eggs
Protein: Eggs are rich in high-quality protein. Every100g of eggs contains13g of protein. Protein contained in two eggs is roughly equivalent to protein of 50 grams of fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice.
Fat: Every 100g egg contains fat 1 1. 1g, and most of the fat is concentrated in the yolk, and most of them are unsaturated fatty acids. Fat is emulsified and easily absorbed by the human body.
Cholesterol yolk contains more cholesterol, which can be as high as 5 10 mg per 100 g. Therefore, many people, especially the elderly, are cautious about eating eggs, fearing that eating eggs will lead to increased cholesterol and atherosclerosis. Scientists have found that although eggs contain more cholesterol, they are also rich in lecithin. When lecithin enters the blood, it will make the particles of cholesterol and fat smaller and remain suspended, thus preventing the deposition of cholesterol and fat on the blood vessel wall. Therefore, scientists believe that for the elderly 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 arteriosclerosis. But you shouldn't eat too much. Eating too much is not conducive to gastrointestinal digestion, causing waste and increasing the burden on liver and kidney.
Amino acid: The content of methionine in eggs is particularly rich, but cereals and beans lack this essential amino acid.
Other micronutrients: There are other important micronutrients in eggs, such as potassium, sodium, magnesium, etc., especially the iron in egg yolk is 7 mg/100 g, but the iron in egg yolk is non-heme iron, which exists in combination with lecithin, and the utilization rate is only 3%; Eggs are rich in phosphorus, but relatively insufficient in calcium. Therefore, milk and eggs complement each other in food nutrition. Eggs are also rich in vitamins a and B.
Preservation of eggs in summer
Few people have concerns about the shelf life of eggs, and think that eggshells can keep bacteria out like an iron wall. That was not the case. There are many invisible holes in the eggshell, and bacteria may penetrate into the egg through the eggshell. Even if it is stored in the refrigerator, it can't inhibit the reproduction of bacteria.
Generally speaking, the shelf life of eggs stored at 2 ~ 5℃ is 40 days, and it is only 10 days at normal temperature in summer. However, eggs have often been stored in the supermarket for a period of time when they are purchased. It is recommended to buy them within one week. For example, a family of three eats one piece a day, and it was enough to buy about 20 pieces at that time. Before you buy it and put it in the refrigerator, you'd better clean it with a dry cloth instead of washing it with water.
Coating a thin layer of cooking oil on the surface of eggs can prevent the evaporation of carbon dioxide and water in eggshells and prevent bacteria from soaking. Summer can be preserved for about 36 days. But this method is only suitable for use when the temperature is between 25 and 30 degrees Celsius.
Hiding eggs in millet shells is helpful to inhibit the activities of spoilage bacteria around eggs, inhibit the metabolism of eggs themselves and prolong the storage time. You can also use miscellaneous grains such as soybeans and red beans instead of millet. The fresh-keeping effect of beans is better than that of chaff, which can generally be kept fresh for 7~8 months.
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