Eating an egg every day generally won't make you fat! But eating too many eggs can easily lead to overnutrition and obesity. Look at the ingredients of the following two things! Ingredients of honey: honey contains glucose and fructose, accounting for about 65-80%; Sucrose is very little, not more than 8%; Moisture16-25%; The content of dextrin, non-sugar substances, minerals and organic acids is about 5%. In addition, it also contains a small amount of enzymes, aromatic substances and vitamins. Fructose and glucose in honey are easily absorbed by human body. 1 kg of mature honey has a calorific value of 3280 kcal. 1, honey can improve the composition of blood and promote the functions of heart, brain and blood vessels, so it is very beneficial for patients with cardiovascular diseases to take it often; 2. Honey has a protective effect on the liver, which can promote the regeneration of hepatocytes and inhibit the formation of fatty liver; 3, eating honey can quickly replenish physical strength, eliminate fatigue and enhance disease resistance; 4, honey also has a bactericidal effect. Eating honey regularly not only does not hinder teeth, but also plays a role in oral sterilization; Honey can treat moderate skin injury, especially burns. When honey is used as a skin wound dressing, bacteria cannot grow; 6. People with insomnia can take 1 tablespoon of honey (added to 1 cup of warm water) every day before going to bed, which can help them fall asleep as soon as possible; 7, honey can also laxative (this statement only applies to Sophora japonica honey, linden honey, etc. , not jujube honey). -.2. It is rich in DHA, lecithin and yolk protein, which is beneficial to the development of nervous system and body, can strengthen brain and improve intelligence, improve memory and promote liver cell regeneration; 3. Eggs contain more trace elements such as vitamin B, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects. Energy per100g of nutrients 1 14 kcal protein13.3g of fat 8.8g of carbohydrate 2.8g of folic acid113.3g of cholesterol 585mg of vitamin A234 of thiamine 0./kloc-0. Vitamin e1.84mg calcium 56mg phosphorus130mg potassium154mg sodium131.5mg iodine 27.2mg magnesium10mg iron 2mg zinc1. 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. () protein: Eggs are rich in high-quality protein. Every100g of eggs contains 2g of protein. protein in two eggs is roughly equivalent to protein in 50g of 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 sources/