In the field of nutrition, eggs have always been labeled as "all-nutritious food". It is the best and most natural tonic with high content of protein. Yu Kang explained that in addition to breast milk, the protein component in eggs is closest to the human body, and the absorption rate is even better than that of milk, meat and soybeans; Eggs contain precious lecithin, which can help lipid metabolism and help reduce blood lipids;

Monounsaturated fatty acids are the main fat in egg yolk, and more than half of them are oleic acid, the main component of olive oil, which is beneficial to prevent heart disease. Eggs are rich in fat-soluble vitamins, including vitamins A, D and K, which are very important for human health.

Extended data

Eggs contain a lot of cholesterol. Eating too many eggs will greatly increase the intake of cholesterol, leading to high cholesterol content in the blood, which will lead to atherosclerosis and cardiovascular and cerebrovascular diseases.

Take lying-in women as an example, one egg contains about 250 mg of cholesterol, and 10 egg contains about 2500 mg of cholesterol. This amount is nearly 10 times the normal intake. In addition, the fat rich in eggs belongs to saturated fatty acids. Excessive intake will inevitably lead to a sharp rise in serum cholesterol and promote the occurrence of atherosclerosis and cardiovascular and cerebrovascular diseases.

People's Network-Why can't eggs be eaten more because of their high nutritional value?