But it is controversial whether people with colds can eat eggs. Some people think that the digestive function of the stomach is not good when you have a cold and fever, and boiled eggs are not easy to digest. Others think that eating eggs with a cold and fever nourishes the body.
So, can you eat eggs with a cold and fever?
Where does the saying "You can't eat eggs with a fever" come from?
The reason given by some popular science books, newspapers, magazines and websites is often that "the protein content in eggs is high, and it is easy to increase the basal metabolic rate of the body when eaten with a fever. Instead of lowering body temperature, it will increase body heat, which is not conducive to the recovery of the disease.
However, Yo-Yo Ma searched the literature with questions and found no relevant TCM literature.
Can eggs aggravate fever?
Let's first understand the thermal effect of food, which refers to the extra increase in energy consumption caused by eating food. Eating carbohydrates will increase energy consumption by 5%~6%, eating fat will increase by 4%~5%, and eating protein will increase by 30%~40%.
How much extra calories can protein in an egg produce? If we eat a boiled egg, the weight is about 65g, the protein content is 12.8%, the edible part is 88%, and the protein content in an egg is about 65×88%× 12.8% g = 7.3g, which is converted into 7.3×4 calories =29.2 in vivo.
This extra heat has little effect on the body temperature of adults and children.
If you don't fry eggs, one egg a day 1~2 eggs will not bring too much burden to the digestive system of patients with fever and cold.
Correctly understand the nutritional value of eggs
Every 100g egg contains protein 12.7g, and 1 egg (about 60g) contains 7.6g of protein. Moreover, compared with other poultry meat, protein contained in eggs is more easily absorbed by human body.
In addition, eggs are rich in lecithin, a variety of B vitamins, vitamin A, vitamin D and vitamin E, and their nutrition is very comprehensive.
Today, Yo-Yo Mama introduced two new breakfast styles made of eggs-scrambled eggs with okra and baked thick eggs with okra.
Okra is also a healthy vegetable with high nutritional value, which is rich in vitamins and minerals.
Every100g of tender fruit of okra contains about 4mg of vitamin C, 0/.03mg of vitamin E/kloc-0 and 0/0μ g of carotene. Okra is rich in trace elements such as zinc and selenium, which is very helpful to enhance the anti-cancer ability of human body.
The fresh and tender fruit of okra contains viscous liquid substances, including pectin, mucopolysaccharide and other polysaccharides. Mucopolysaccharide can enhance the body's resistance, maintain the smoothness of articular membrane and serosa in human joint cavity, reduce the accumulation of lipid substances in arterial wall and avoid the atrophy of liver and kidney connective tissue.
Okra has high water content and low fat, with only 0. 1 g fat per 100 g tender fruit, which is very suitable for women who want to lose weight. Moreover, it is rich in vitamin C and dietary fiber, and it can also make the skin white and tender.
Scrambled eggs with okra
Sutu
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Okra, eggs, soy sauce, oil, water.
1. Wash the okra and blanch it in boiling water until the water turns green.
2. Take it out and rinse it with cold water, remove the pedicle and cut it into small pieces;
3. Break up the eggs and put some soy sauce. You can also put salt and monosodium glutamate, or five-spice powder, or even chopped green onion; 4. Heat the pot, put a little oil and arrange the okra evenly;
5. Pour in the egg liquid, spread it into a round cake, cover it and fry it slowly until cooked.
Thick egg gumbo soup
2-4 eggs (medium), 2-4 okra, 2 tsps of milk or water (10ml), a little oil and a little salt.
1. Boil the water in the pot. Cook the okra first. When the color turns green and the crispy taste is maintained, remove the cold water and remove the okra from the tip of the head and tail.
2. Beat the eggs in a small bowl, add milk and salt and mix well;
3. Heat a non-stick pan or a thick egg pan with a small fire and pour a small drop of oil;
4. Pour one-third of the egg liquid and gently turn the pot to cover the bottom of the pot. Before the upper egg liquid is completely solidified, put two okra on one side of the eggshell in a straight line. You can also use four okra to bake double okra thick eggs;
5. Pick up the egg skin on the edge of the okra with a shovel, then roll it up and put the egg roll in the middle of the pot;
6. After putting the egg roll in the middle, pour the egg liquid (semicircle) again in the vacated place, and turn the pan to cover the bottom of the pot. The egg liquid began to roll before it was completely solidified. Remember to heat and set.
7. Make the last layer in the same way. After rolling, heat the four sides of the egg roll to shape, and you can go out of the pot ~