First, the nutritional value of eggs
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.
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.
Second, the nutritional comparison of various eggs
Besides eggs, there are duck eggs, goose eggs, salted duck eggs, pigeon eggs eggs and quail eggs. Their nutrients are roughly the same, but there are some subtle differences:
1, the content of methionine and threonine in duck eggs is the highest.
2. Goose eggs have the highest fat content, the highest cholesterol and calories, and the richest iron and phosphorus elements.
3. The calcium content in salted duck eggs is twice that of eggs, which is equivalent to that in pigeon eggs.
4. Although the content of protein and fat in pigeon eggs is slightly lower than that in eggs, the content of calcium and iron is higher than that in eggs.
5. The protein and fat content of quail eggs is similar to that of eggs, but its riboflavin content is higher than that of eggs.
Pork is a popular food in daily life, and people mainly eat pork.
Pork is rich in protein and vitamins.
1. The protein content of pork is 20.9%, which is higher than other meats.
2. The content of vitamin B is 0.95%, which is relatively high.
Mainly ribs or tenderloin contain a lot of protein, and pork belly contains a lot of fat.
When chewing tenderloin or hind leg meat, it feels crisp, because the fat content is less than that of pork belly. Pig's trotters are rich in vitamin B and protein, so they are very beneficial to pregnant women.
Second, lard has a cosmetic effect and can make the skin smooth, so it has a certain effect on treating dermatitis.
Third, people with weak digestive system should make soup or stew. If they have vascular diseases, they should eat low-fat tenderloin or ribs. In terms of cooking methods, it is better to eat after cooking for a long time to remove fat than to barbecue.
The cooking methods of pork are also varied, which are both delicious and nutritious.
Respondent: _ ?丶丶丶丶丶丶-Magician Level 4 9-615:1.
Egg analysis
Every 100g)
Moisture (g) 74. 1 energy (kcal) 144
Energy (kilojoule) 602 protein (g) 13.3 fat (g) 8.8
Carbohydrate (g) 2.8 Dietary fiber (g) 0 Cholesterol (mg) 0
Ash (g) 1 vitamin a (mg) 234 carotene (mg) 0
Retinol (mg) 234 Thiamine (μ g) 0. 1 1 riboflavin (mg) 0.27
Nicotinic acid (mg) 0.2 vitamin C (mg) 0 vitamin E (ton) (mg) 1.84
a-E 1. 14(β-γ)-E 0.39δ-E 0.3 1
Calcium (mg) 56 phosphorus (mg) 130 potassium (mg) 154
Sodium (mg) 13 1.5 magnesium (mg) 10 iron (mg) 2
Zinc (mg) 1. 1 selenium (μ g) 14.34 copper (mg) 0. 15
Manganese 0.04 mg iodine 27.2 mg
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.
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.
The role of eggs
The first is to strengthen the brain and improve intelligence. Lecithin, triglyceride, cholesterol and yolk protein in egg yolk. It has a great influence on the nervous system and physical development. Lecithin can be released after being digested by the human body, and choline will reach the brain through the blood. So as to avoid the mental decline of the elderly and improve the memory of all ages. Therefore, to maintain a good memory, whether teenagers or middle-aged and elderly people, just eat one or two eggs a day.
The second is to protect the 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, enhance the body's metabolic function and rabbit epidemic function.
The third is to prevent and treat arteriosclerosis. 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 from 1000 mg to 180 mg. This research has attracted the attention of the world medical community. This method has been used in clinical practice in many countries and achieved satisfactory results.
The fourth is cancer prevention. Eggs contain more vitamin B2, which can decompose and oxidize carcinogens in 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. In areas with high selenium content in blood or eating selenium-rich foods, the total cancer mortality rate is lower than that in areas with low selenium intake.
The fifth is to delay aging. Eggs contain almost all the nutrients needed by the human body, so they are called "ideal nutrition banks". Nutritionists call it the "complete protein model". One of the experiences of many long-lived 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.
Eggs are ideal natural food for human beings, but we should also pay attention to science in eating. For the elderly, cooking, lying down, steaming and tossing eggs are better. Because frying, frying and frying are delicious. But it's hard to digest. If eggs are processed into salted eggs, their calcium content will increase obviously, from 55 mg per 100 g to 5 12 mg, which is about 10 times that of fresh eggs. It is especially suitable for middle-aged and elderly people with osteoporosis.
The value of pork
Every 100g)
Moisture (g) 8.8 Energy (kcal) 807
Energy (KJ) 3376 protein (g) 2.4 Fat (g) 88.6
Carbohydrate 0 dietary fiber 0 cholesterol 109
Ash (g) 0.2 Vitamin A (mg) 29 Carotene (mg) 0
Retinol (mg) 29 Thiamine (μ g) 0.08 Riboflavin (mg) 0.05
Nicotinic acid (mg) 0.9 vitamin C (mg) 0 vitamin E (ton) (mg) 0.24
a-E 0(β-γ)-E 0. 12δ-E 0. 12
Ca (Mg) 3 P (Mg) 18 K (Mg) 23
Sodium (magnesium) 19.5 magnesium (magnesium) 2 iron (magnesium) 1
Zinc (mg) 0.69 Selenium (mg) 7.78 Copper (mg) 0.05
Manganese (mg) 0.03 iodine (mg) 0