Eggs are one of the best sources of nutrition for human beings. Eggs contain a lot of vitamins and minerals and protein with high biological value. For people, the protein quality of eggs is the best, second only to breast milk. An egg contains half an apple or half a glass of milk, but it also contains 8% phosphorus, 4% zinc, 4% iron, 12.6% protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B, 5% vitamins B2 and 4. 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. (1) protein: Eggs are rich in high-quality protein. Every 100g egg contains protein 13g, and the protein of two eggs is roughly equivalent to the protein of 50g fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice. (2) Fat: Every 65,438+000 grams of eggs contain 6 grams of fat, mostly concentrated in the yolk, and most of them are unsaturated fatty acids. 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 reaches mg/00g；; 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 made new comments on the nutritional value and health care function of eggs. To sum up, there are five main aspects. Lecithin, triglyceride, cholesterol and yolk protein in brain-strengthening and intelligence-improving egg yolk have great effects on nervous system and physical development. 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 metabolic function and immune function of the body. 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 520 mg, which is about 0/0 times of that of fresh eggs, especially suitable for people who want to supplement calcium. Moreover, eggs are especially suitable for middle-aged and elderly people, and people with high blood pressure and hyperlipidemia can also eat them in large quantities. Because its shape is round, when we hold the egg in the palm of our hand, the pressure on its surface is equal; This pressure is not enough to break the eggshell, so the eggshell does not break. Because force can be transmitted, when you pinch it, it will be transmitted to other parts of the egg through the liquid in the egg. Eggshell is made of calcium carbonate and has a certain firmness. In fact, this stone is mainly composed of calcium carbonate. Upstairs said the principle of pressure reuse! Why is it mentioned in100000? Because the egg is round and placed in the palm of your hand, the force exerted by your fingers will be transferred to the palm of your hand and offset. Of course, if you don't hold it well, it will crack if you press it hard. Just like an egg will break when it is smashed, it is because of uneven stress. Because its shape is round, when we hold the egg in the palm of our hand, the pressure on its surface is equal; This pressure is not enough to break the eggshell, so the eggshell does not break.