A medium-sized egg, with an average weight of about 50g, can provide protein 6g, fat 5g, calories 72kcal, calcium 23mg, phosphorus 89mg, iron1.2mg, vitamin A6 12 IU, thiamine 0.07mg, riboflavin 0.13mg, and so on. Considering both nutrition and economy, eating eggs is more economical. In recent years, many people are afraid of cholesterol because they know that the blood cholesterol of people with atherosclerosis and coronary heart disease has increased. They are afraid that eating egg yolk will cause arteriosclerosis, so they dare not eat eggs. This kind of worry is unnecessary. Under normal circumstances, cholesterol is harmless and an indispensable substance for human body. In the body, cholesterol is not only one of the basic substances to form cells, but also can synthesize several important hormones and convert them into vitamin D3 in the body. On the other hand, cholesterol in human plasma is not all from food, but from exogenous and endogenous sources. Exogenous comes from food, and all meat, eggs and animal fats contain cholesterol. It is estimated that you should eat about 500 mg a day. If you eat less animal food, you will not reach this figure. Endogenous is synthesized by the body itself, and about 1.0 ~ 1.5g is synthesized every day, which is far more than what is eaten from food, so most of the cholesterol in the body is made by the body itself. Under normal circumstances, the body has the ability of automatic adjustment, that is, if you eat more cholesterol, the amount of synthesis in the body will be less; The less you eat, the more you synthesize in your body. In addition, egg yolk is rich in lecithin, which is a strong emulsifier. It can make cholesterol and fat particles in blood smaller and remain suspended, thus preventing cholesterol and fat from depositing on the blood vessel wall and applying them to body tissues through the blood vessel wall without increasing plasma cholesterol. Dr Margaret Flynn of Missouri State University organized a special research group on "Eggs and Cholesterol" and conducted an experiment on 1 16 men aged 32-62 for half a year. They first asked the subjects not to eat any egg food for three months in a row, and measured the serum cholesterol content, then each person added two eggs a day, and then measured the cholesterol three months later. There is no obvious difference between the two results, which shows that the cholesterol content of the subjects is not affected by egg cholesterol. Scientists believe that if an elderly person with normal blood cholesterol concentration eats two eggs a day, his blood cholesterol will increase by at most 2 mg%. This trace will not cause atherosclerosis, and other nutrients in eggs will bring more benefits to people, so there is no need to be afraid to eat eggs. Of course, eating too many eggs is not good. First, waste high-quality protein. Second, protein decomposition products will increase the burden on the liver and kidneys, which is also detrimental to health. And a person with normal metabolism, eating some eggs properly, such as 1~2 eggs a day, or eating several times a week, is good for the health.