Its main nutritional components are:
1. protein: Eggs are rich in high-quality protein. Every 100g egg contains 12.7g protein, and the protein of two eggs is roughly equivalent to the protein of 150g fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice. Protein contained in fresh eggs is mainly egg protein (in egg white) and yolk protein (mainly in yolk). Protein's amino acid composition is closest to human tissue protein, so its absorption rate is quite high, reaching 99.7%.
2. Fat: Every100g of eggs contains11.6g of fat, and most of the fat is concentrated in the yolk. Most of them are unsaturated fatty acids, and fat is emulsified and easily absorbed by the human body.
3. Amino acid: The methionine content in eggs is particularly rich, but both cereals and beans lack this essential amino acid. Therefore, mixing eggs with cereals or beans can improve the bioavailability of the latter two.
4. Other micronutrients: There are other important micronutrients in eggs, such as potassium, sodium, magnesium, phosphorus, etc., especially the iron in egg yolk is 7 mg/100g; 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.
In recent years, nutritionists and medical scientists at home and abroad have gained six new understandings about the nutritional value and health care function of eggs:
1. Lecithin, triglyceride, cholesterol and vitellogenin in egg yolk have great influence 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.
2. Protecting liver protein in 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.
3. Prevention and treatment of atherosclerosis American nutritionists and medical workers used eggs to prevent and treat atherosclerosis and achieved amazing results. 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.
4. Preventing 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.
5. Anti-aging eggs contain almost all nutrients needed by 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.