The efficacy and nutritional value of eggs are very beneficial to our health. Many people like to eat an egg every morning to supplement their health, but what nutrition does an egg have? Many people are not very clear. Let's look at the efficacy and nutritional value of eggs.

Efficacy and nutritional value of eggs 1 efficacy and function of eggs

Brain-strengthening and intelligence-improving: First of all, eating eggs helps to promote brain health, mainly because the yolk of eggs contains very rich lecithin, which can effectively release choline after being digested by the human body, and choline can help us enhance our memory and protect brain health.

Protect the liver: protein in eggs is very rich, and protein is a familiar substance. In fact, protein can repair liver tissue damage, help everyone to promote liver health, and effectively promote hepatocyte regeneration, which is significant for preventing liver diseases and improving metabolic function and immune function.

Calcium supplement: In addition to the functions mentioned above, the calcium content in eggs is actually very rich. Eating eggs helps to promote bone health, so eggs are especially suitable for people who want to supplement calcium.

Nutritional value of eggs

In fact, eggs are very rich in nutrients, including various nutrients necessary for human body, especially protein, fat, yolk protein, lecithin, vitamins, and trace elements such as iron, calcium and potassium in eggs, so eggs are very nutritious foods.

At the same time, there are other important trace elements in eggs, especially potassium, sodium, magnesium, phosphorus and other trace elements are all needed by our human body, which can promote our health very well, especially the yolk of eggs is rich in iron, which can help everyone replenish blood and qi. If you want your skin to be rosy and smooth, then iron is essential.

Protein in eggs is also extremely rich, which is the most abundant substance in eggs. Protein can repair liver tissue damage and promote liver health, especially lecithin in egg yolk. It can also promote liver cell regeneration, which is a good choice for everyone to prevent liver disease.

Efficacy and nutritional value of eggs 2 eggs

Alias: egg, egg

Taboo population: patients with high fever, diarrhea, hepatitis, nephritis, cholecystitis and coronary heart disease should not eat.

Suitable for people: the general population can eat it. Especially suitable for developing babies.

Basic introduction of eggs

Eggs, also called chicken eggs and eggs, are laid by hens. There is a hard shell outside, and there are air chambers, egg whites and yolk inside. They are rich in various nutrients and are one of the foods commonly eaten by human beings. If the egg is fertilized, it will hatch about 2 1 day. Eggs can be divided into three parts: eggshell, egg white and yolk.

1. eggshell: The complete eggshell is oval, accounting for about11%~11.5% of the whole egg volume. Eggshell can be divided into upper shell membrane, lower shell skin and air chamber. Shell membrane: an opaque and unstructured membrane outside the eggshell; The function is to avoid the evaporation of water in eggs. Subshell skin: the membrane in the eggshell, which has two layers; Air can pass through this film freely. Air chamber: the gap between the lower epidermis of the second shell; If the water in the egg is lost, the air chamber will continue to increase.

2. protein: protein is a semi-fluid colloidal substance in the skin under the shell, accounting for 57%~-58.5% of the whole egg. Protein contains about 65438 02% protein, mainly ovalbumin. Protein also contains a certain amount of riboflavin, nicotinic acid, biotin, calcium, phosphorus, iron and other substances. Protein is divided into concentrated protein and diluted protein. Dense protein: protein near the yolk, with high concentration. Dilute protein: A part of protein near the eggshell with low concentration.

3. Egg yolk: Egg yolk mostly lives in the center of protein, hanging on a pole by lace. The volume of yolk accounts for about 30%~32% of the whole egg. The main component is vitellin, and the fat content is 28.2%. Most of the fat belongs to lecithin, a kind of phospholipid. From the point of human nutrition, egg yolk is rich in vitamin A and vitamin D, and contains high iron, phosphorus, sulfur, calcium and other minerals. There are ovules in the yolk. Ovule: white spot on the surface of egg yolk. The ovule of fertilized egg is about 3 mm in diameter, and the ovule of unfertilized egg is smaller. The well-balanced and smooth curve of an egg is the reason why it is difficult to stand up, and it is also its charm.

The efficacy and function of eggs

Eggs are sweet; Gender equality. Return to lung; Spleen; Stomach meridian. Nourishing yin and moistening dryness; Nourish blood and have a baby. Mainly fever and boredom; Dry cough and hoarseness; Red eyes and sore throat; Restlessness of fetal movement; Postpartum thirst; Diarrhea; Malaria; Scalding; Dermatitis; The weak are better than the weak.

1, brain strengthening and intelligence improving

Eggs play a great role in the development of nervous system and body, and choline contained in them can improve the memory of all ages.

Step 2 protect the liver

Protein in eggs can repair liver tissue damage, and lecithin in egg yolk can promote liver cell regeneration. 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 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 obviously and achieved satisfactory results.

Step 4 Prevent cancer

According to the analysis of human cancer mortality in the world, it is found that cancer mortality is inversely proportional to selenium intake. Eggs are rich in selenium.

5, delay aging

One of the longevity experiences of many old people is to eat an egg every day.

6. Beauty and skin care

Eggs are also rich in iron, which plays a role in hematopoiesis and transporting oxygen and nutrients in the blood. The ruddy beauty of human face is inseparable from iron. If iron deficiency can lead to iron deficiency anemia, people's face will turn yellow and their skin will lose its beautiful luster. It can be seen that eggs are indeed one of the important foods to maintain skin beauty.

Nutritional value of eggs

1. Eggs contain almost all the nutrients necessary for human body, such as protein, fat, yolk protein, lecithin, vitamins, iron, calcium and potassium, and are called "ideal nutrition banks".

2. Eggs contain nutrients 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.

Choice of eggs

1. Sensory identification of eggshells: Observe the appearance, color and cleanliness of eggs with eyes. Good quality fresh eggs, the shell is clean, complete and dull, with a layer of frost on the shell and bright color. Second-quality fresh eggs with cracks and pits in the shell; The eggshell is damaged, the egg white overflows or there are mild mildew spots outside the shell. For poor fresh eggs, the shell color is dark, the shell surface is broken and the crack is large, and most of the egg white flows out. Inferior fresh eggs, shell cream falling off; The shell color is bright, dark gray or dark black, with oil sample leaching; There are more or bigger mildew spots.

2, touch identification: that is, touch whether the surface of the egg is rough, weigh the egg, and turn the egg on the palm of your hand. Good fresh eggs have rough shells and moderate weight. Second-class fresh eggs, with cracked, pitted or damaged eggshells, feel smooth; To make matters worse, the fresh eggshell broke and protein flowed out. Light weight; An egg is always upside down when it is held in the palm of your hand. Inferior fresh eggs feel smooth by hand, and are too light or too heavy when weighing.

3, ear recognition: hold the egg in your hand, gently shake the egg to make the eggs collide with each other, listen carefully; Or shake it in your hand and listen to its sound. Fresh meatballs and eggs collide with each other and make a crisp sound, and the eggs are silently shaken. When inferior fresh eggs collide with eggs, they make a dumb sound (crack eggs), and when they are shaken by hand, the contents have a sense of flow. Inferior fresh eggs collide with each other to make a creaking sound (hatching eggs) and an empty sound (splashing eggs). When the egg shakes in your hand, so does the contents.

4, nose smell identification: that is, gently breathe a hot air on the eggshell with your mouth, and then smell it with your nose. Good fresh eggs have a faint smell of quicklime. Sub-quality fresh eggs have a slight smell of quicklime or mild mildew. Inferior fresh eggs have bad smells such as musty, sour and smelly.

The efficacy and nutritional value of eggs 3 eggs are divided into native eggs and foreign eggs:

Native eggs refer to eggs laid by free-range native chickens, and foreign eggs refer to eggs laid by chickens raised with synthetic feed in chicken farms or specialized households. It is still controversial which of these two eggs has higher nutritional value. The contents of 17 amino acids in two kinds of eggs were determined and analyzed scientifically, and there was no obvious difference, but the nutritional value of native eggs was slightly higher. But now many people are willing to buy earth eggs, because the cultivation of earth eggs is more ecological. It is difficult to distinguish two kinds of eggs. Here are some experiences to tell you. From the appearance of the eggs, the native eggs are slightly smaller, the shells are slightly thinner, the colors are light, and the fresher ones have a thin white film. However, foreign eggshells are slightly thicker and darker in color. If you are not sure, you can open the eggshell after purchase. The yolk is slightly smaller and golden yellow is a native egg. The yolk is slightly larger, and the yellowish one is foreign eggs.

Alias of egg:

Eggs and eggs

Efficacy and function of eggs:

Sweet and flat in nature. This product can nourish yin, replenish blood, soothe the nerves, tonify spleen and stomach. Used for hypogalactia caused by blood deficiency, or dizziness and night blindness; Physical weakness and malnutrition after illness; Deficiency of yin and blood, insomnia, irritability and palpitation; Injury of lung and stomach yin, aphonia, sore throat, or vomiting. There are many ways to eat, such as frying, frying, steaming, boiling, boiling or boiling eggs. Besides being used alone, they can also be used in combination. If yin and blood are insufficient, insomnia and palpitation can be caused, Radix Rehmanniae, Radix Ophiopogonis and Lily can be decocted to get juice, and then poured into eggs to mix well. Yin deficiency, aphonia and sore throat can be taken with rock sugar.

Nutritional value of eggs;

Eggs contain protein, and protein contains eight essential amino acids. Fat contains a lot of lecithin, triglycerides, cholesterol and egg yolk; Minerals include iron, phosphorus and calcium. Vitamins A, B2, B6, D, E and nicotinic acid, etc. It has high nutritional value and certain medical effect.

Eggs are suitable for people:

Suitable for most people. It is also an ideal food for babies, pregnant women, lying-in women and patients. It can be said that eggs are both economical and essential food in our life. But the eggs with such rich nutrition are not as many as possible, and not everyone can safely eat them. Protein in the eggs of patients with high fever is completely protein, which can be decomposed into more extra calories when it enters the body. This is the so-called special dynamic effect of food. This special dynamic effect is the protein effect, and the heating effect can reach about 30%. Therefore, after eating eggs, patients with fever produce more heat in the body and reduce heat dissipation, just like adding fuel to the fire, which is not good for reducing fever. In addition, the secretion of digestive glands and the activity of various digestive enzymes in patients with fever are reduced, so they should eat a light diet and eat less foods containing high protein. Eating more egg yolk in patients with hepatitis will increase the burden on the liver and is not conducive to rehabilitation. This is because egg yolk contains fatty acids and cholesterol, both of which are metabolized in the liver. The burden of liver is too heavy, which is not conducive to the recovery of hepatitis. Therefore, hepatitis patients should not eat egg yolk. Patients with nephrotic nephritis have decreased renal function and metabolism, decreased urine volume, and all metabolites in the body cannot be excreted by the kidneys. Eating too many eggs will increase urea in the body, leading to aggravation of nephritis and even uremia. Eating eggs in the late stage of hypertension can cause middle renal arteriosclerosis, systemic lupus erythematosus with renal damage and chronic renal failure caused by various chronic kidney diseases. People should eat eggs carefully or follow the doctor's advice. Old people's eggs have high cholesterol content. It is generally believed that cholesterol can lead to hyperlipidemia, coronary heart disease, atherosclerosis and other senile diseases, which leads to the saying that the elderly should not eat eggs. But in recent years, some scientists have proved through experiments that although eggs contain cholesterol, they are also rich in lecithin, which has a therapeutic effect on cardiovascular diseases. When lecithin is absorbed into the blood, cholesterol and fat particles in the blood become smaller and remain suspended, thus reducing the deposition of cholesterol and fat on the blood vessel wall. Therefore, the elderly with normal serum cholesterol concentration will not cause atherosclerosis if they eat an egg every day. On the contrary, other nutrients in eggs can bring many benefits. Some people who are allergic to protein will have a stomachache after eating eggs, which is caused by being allergic to eggs. Protein of eggs has antigenicity and can interact with sensitized mast cells with antibodies on the surface of gastrointestinal mucosa to cause allergic reactions. Mast cell granules release chemicals such as histamine, which makes gastrointestinal mucosa hyperemia, edema and gastrointestinal spasm, causing allergic symptoms such as stomach pain or abdominal pain and diarrhea. Therefore, not eating eggs or food containing egg ingredients is the most effective prevention and control method.

Taboos for eating eggs:

Eggs must be cooked, not eaten raw, and you should be careful of the contaminated bacteria on the eggshell when you beat eggs. Babies, the elderly and the sick should also cook, lie down, steam and throw eggs. Hairy eggs and rotten eggs cannot be eaten. People with coronary heart disease should not eat too many eggs, and it is better to eat no more than 1 a day. For hypercholesterolemia, especially severe patients, we should try to eat less or not, or we can eat protein instead of egg yolk, because the cholesterol content in egg yolk is three times higher than that in protein, reaching 0/00g 1400 mg/kloc.

Eggs are the food that people often eat. Many people know that eggs have high nutritional value, but they ignore the dietary taboos of eating eggs. In daily diet, eating eggs with sugar, soy milk with rabbit meat is the biggest misunderstanding. Many places have the habit of eating poached eggs in sugar water. In fact, when eggs are cooked with sugar, amino acids in the protein of eggs will form a combination of fructosyl lysine. This substance is not easily absorbed by the human body and will have a negative impact on health. Eating an egg when drinking soybean milk in the morning, or boiling the egg in soybean milk, is also the eating habit of many people. Soymilk is sweet, and contains many nutrients such as plant protein, fat, carbohydrate, vitamins and minerals. Drinking alone has a strong nourishing effect. However, there is a special substance called trypsin, which, when combined with ovalbumin in egg white, will cause the loss of nutrients and reduce its nutritional value. Another dietary taboo of eggs is that they can't be eaten with rabbit meat. "Compendium of Materia Medica" says: "Eggs and rabbit meat become diarrhea." Rabbit meat tastes sweet, sour and cold, while eggs taste sweet, flat and slightly cold. Both of them contain some bioactive substances, which will react when eaten, stimulate the gastrointestinal tract and cause diarrhea.