Protein in egg yolk and egg white is a high-quality protein with high digestibility. However, the egg yolk is very different from other nutrients in protein, mainly composed of ovalbumin. Egg yolk is not only rich in egg yolk phosphoprotein, but also rich in fat and micronutrients (micronutrients are the general name of vitamins and trace elements), especially iron, phosphorus and vitamins A, D, E and B.

Eggs are rich in high-quality protein, 12, and every 100 grams of eggs contain 7 grams of protein. The protein contained in two eggs is roughly equivalent to the protein of three fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice.

The content of methionine 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.