The fat content of eggs is 1 1.6%, which is mainly concentrated in the yolk. This fat, like milk, is easily digested and absorbed by the human body.
Egg fat contains a lot of lecithin, triglycerides, cholesterol and lecithin. After lecithin is digested, it can release choline, enter the blood and soon reach the brain. Studies have shown that foods containing choline are of great benefit to improving people's memory. Recently, studies in the United States, Britain, Canada and other countries have pointed out that regular supplementation of adequate nutritional choline can avoid the memory decline often suffered by the elderly around 60 years old and improve the memory decline of people of all ages. Therefore, if people want to keep a good memory, they don't need to seek choline drugs, but just eat some egg yolks in a planned way. Although the cholesterol content in egg yolk is high, just like milk, moderate consumption will not increase the blood lipid and cholesterol level of human body. After testing a group of people who eat eggs for a long time, an American university proved that eating two eggs a day has no adverse effect on the average serum cholesterol.
Eggs contain many minerals, among which iron is more abundant than milk. Egg yolk is a rich source of vitamin A, vitamin B2, vitamin B6, vitamin D and vitamin E, but eggs lack vitamin C and can be supplemented from other foods. Eggshell contains calcium carbonate, magnesium phosphate, calcium phosphate, organic matter and colloid.
There are many ways to eat eggs, such as frying, frying, boiling, frying, boiling, lying down, steaming and swinging sleeves, which are ideal foods for children, the elderly, patients and pregnant women. But eating raw eggs is not recommended, because raw egg white contains an avidin, which can affect the utilization of biotin in the body, thus causing symptoms such as hair loss or local inflammation. There is also an anti-enzyme protein in raw eggs, which can reduce the normal efficacy of various enzymes. In addition, there may be germs and parasites in eggs. Cooked eggs are sterilized at high temperature, and the above disadvantages no longer exist. Raw eggs are semi-fluid colloidal substances, which enter the human gastrointestinal tract for a short time and have much smaller contact surface with digestive juice, so the digestibility is only 50% ~ 70%, while cooked eggs can reach more than 90%.
When the egg is used as medicine, it is sweet in nature and has the functions of calming the heart and benefiting qi, calming the five internal organs, stopping spasm and preventing miscarriage. Li Shizhen said: "Those who are deficient in essence can replenish qi, so egg white can clear qi and cure various diseases such as fever, red eyes and sore throat;" Those who are deficient in form are supplemented by taste, so egg yolk can enrich blood and treat dysentery and fetal diseases; Eggs also regulate qi and blood, so they treat the above diseases. "