Where are the most nutritious eggs Where is the nutritional value of eggs

The main components of egg yolk are protein, fat, about 48% water and 2% minerals, as well as a variety of vitamins.

People often think that the protein of eggs is concentrated in the egg white, but in fact, the protein content of egg white is only about 11. The fat is also mostly concentrated in the yolk part. The fat in egg yolk is dominated by monounsaturated fatty acids, more than half of which is the main ingredient in olive oil, oleic acid, which is beneficial for preventing heart disease.

Vitamins are also mostly concentrated in egg yolks. Egg yolks contain valuable vitamins A and D, as well as vitamin E and K, which are "fat-soluble vitamins". The water-soluble B vitamins are also mostly found in egg yolks.

The reason why the egg yolk is light yellow is because it contains riboflavin, which is vitamin B2, which can prevent rotten corners of the mouth, glossitis, cleft lips, etc.

Various trace elements are also concentrated in the egg yolk. There is a lot of phosphorus in the yolk, and a lot of iron. At the same time, all the lecithin in eggs comes from the yolk, and lecithin provides choline, which helps synthesize acetylcholine, an important neurotransmitter.

Therefore, the first complementary food for babies is often egg yolk. Egg yolk is good for iron supplementation in children, and it is also good for children's brain development. The lutein and zeaxanthin contained in egg yolk can also help the eyes filter harmful ultraviolet rays, delay eye aging, and prevent eye diseases such as macular degeneration and cataracts.

There is no ** most nutritious question, is it to see what your body needs? The egg white part is mainly protein, and the egg yolk part is relatively high in cholesterol but also contains a variety of vitamins.

Eat selectively on it.

Eggs** are nutritious·· But it's not good to eat too much... It's best to eat only one a day!

1. Egg white and egg yolk have their own advantages, but the nutritional content is very different. The protein in eggs is mostly contained in egg whites.

1) The fat in eggs is all concentrated in the yolk, but most of them are fatty acids that are beneficial to the human body, and contain oleic acid, the main ingredient in olive oil, which is beneficial for the prevention of heart disease.

2) In addition, vitamins A, D, E, K, phosphorus, iron and other minerals are also mostly in the egg yolk, although the absorption rate of iron is relatively low, but it is very important for babies who cannot eat meat.

3) At the same time, there is a very important substance in the egg yolk, lecithin, which is particularly critical for brain development and has the effect of lowering cholesterol.

4) The color of egg yolk contains a rich nutritional code: riboflavin, which prevents the cracking of the corners of the mouth, and lutein and zeaxanthin, which can protect the eyes.

2. Cholesterol is an essential substance for human metabolism, but it is necessary to control the daily cholesterol intake below 300 mg. In general, healthy adults eat 1-2 eggs per day; It is better for the elderly to eat one a day; It is more appropriate for mental workers to eat two eggs a day; Pregnant women, parturient women, lactating women and people with weak bodies can eat 2-3 eggs a day, not more. Boiled eggs are the best way to eat, but they should not be overcooked.

The cholesterol content of an egg yolk is 2 3 of the daily cholesterol intake of a healthy adult, and by controlling the intake of meat and dairy products, such as eating vegetables without cheese and a lot of fruits, whole grains, low-fat foods and a small amount of lean meat, poultry and fish, cholesterol will not exceed the standard.

The nutritional value of eggs Eggs are a miracle in nature, a fertilized egg, under the right temperature and humidity conditions, does not need to supplement any nutrients from the outside world, can hatch a chick, which is enough to show that the nutrition of eggs is very perfect, eggs are considered to be nutritious food, containing protein, fat, vitelline, lecithin, vitamins and iron, calcium, potassium and other minerals needed by the human body. The standout feature is that eggs contain some of the finest proteins found in nature. The health benefits of eggs Eggs are rich in protein, fat, vitamins, calcium, zinc, iron, riboflavin, DHA and lecithin and other nutrients needed by the human body.

It has a great effect on the nervous system and physical development, and eating eggs often can strengthen the brain and improve the memory of all age groups. Nutritionists, eggs to prevent atherosclerosis, obtained unexpected and amazing results. Eggs contain more vitamin B2, which can decompose and oxidize carcinogens in the human body, and the trace elements in eggs also have anti-cancer effects.

Egg protein has a repair effect on liver tissue damage, and the lecithin in egg yolk promotes the regeneration of liver cells. Eggs contain almost all the nutrients the human body needs, so they are called the "ideal nutrient store" and nutritionists call it the "complete protein model". One of the longevity experiences of many long-lived elderly people is to eat one egg a day.

The nutritional value of eggs is in itself. Both egg yolks and egg whites are very nutritious. It's just that the nutritional value of each is different.

Eggs per 100 grams of calories, carbohydrates, fat, protein.

1.Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein, which has a repair effect on liver tissue damage; 2.Rich in DHA, lecithin, vitelline, beneficial to the nervous system and physical development, can strengthen the brain, improve memory, and promote liver cell regeneration; 3.

Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects.

There are proteins, fats, A, D, E, and K vitamins.

Eggs contain a lot of vitamins and minerals and proteins with high biological value. For humans, eggs have the best protein quality, second only to breast milk. An egg contains as many calories as half an apple or half a cup of milk, but it also contains 8% phosphorus, 4% zinc, 4% iron, 10% protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B % vitamin B % vitamin B12.

These nutrients are essential for 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.

High nutritional value mainly refers to the type and distribution of protein, in fact, the most nutritious part of the egg is the protein, because the egg yolk is mainly full of lipids, mainly energy donors and some metabolic regulation of the body, and the value is naturally not as good as protein.

It is said to be egg whites.

And direct boiled eggs are the most nutritious.

The landlord can pay attention to the green shell eggs, the nutritional content is better than ordinary eggs.

Egg yolk, of course! Egg whites are less nutritious than egg yolks; Especially the baby's body needs the nutrition of egg yolk for growth!

Scientifically speaking, in the egg yolk, there are many nutrients and the content is high.

As we all know, eggs are one of the foods that must be eaten every day, and I generally recommend that I eat them for breakfast, but people often ask what kind of eggs are good to eat.

Eggs are the best high-quality protein, not only rich in protein, containing 8 kinds of essential amino acids, but also the absorption rate of egg protein by the human body can reach 98%. Eggs are so nutritious that they are eaten almost every day, and it is said that the color of egg yolk is related to nutrition, which will inevitably attract widespread attention. Egg whites contain 99% of the protein of eggs and are easily absorbed, so what is the nutrition of egg yolks?

Is it really determined by color?

The nutrition and color of the egg yolk The fat-soluble pigment becomes the color of the egg yolk as it is deposited around the oocyte by substances such as fat. Among them, lutein is the representative of fat-soluble pigments, and it is also the pigment component that occupies the main position.

Eggs contain 11 to 15 grams of fat per 100 grams, especially rich in lecithin and cholesterol, and also contain minerals and trace elements such as calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins. Like the protein in egg whites, these nutrients contained in egg yolks are also very easily absorbed by the body.

The color of the egg yolk depends on the chicken's food and more on the breed or genetic nature of the hen.

The same batch of chicks, after eating the same feed, began to lay eggs, the phenotypes are different, some eggshells are deeper, some are shallower, some yolks are deeper, and some are also shallower, which is related to the genotype of the hen itself.

Secondly, the color of the egg yolk has a lot to do with the chicken's food.

In the process of large-scale breeding, farmers artificially add some edible lutein to the feed, or increase the proportion of corn flour and vegetable powder in the feed, which will also increase the content of lutein and make the egg yolk more yellow. In this case, the nutrition of egg yolk is not necessarily related to color.

For free-range chickens, the color of the yolk also depends mainly on the food eaten, and the color of the yolk is related to the season. This is the reason why the eggs produced by the same hen in winter will have a lighter yolk color than in summer.

The nutritional value is different from the color of egg yolk, mainly because some trace elements such as lutein mentioned above will be a little different, but it is only this difference. Several authoritative laboratories have tested eggs of different colors, and the conclusions are the same. Except for a slight difference in lutein content, there is basically no difference in other nutrients.

The body's need for lutein is sufficient through a normal diet, so the slight difference in the intake from eggs is negligible.

From eggs, we mainly get high-quality protein, followed by other nutrients in egg yolks. In addition, it is nonsense to distinguish the quality of eggs by the color of the eggshell. The color of the eggshell is like the color of the human being, which is an external performance, and the internal nutritional value is basically the same.

Dr. No Medicine wishes you good health!

Among all the eggs, the native egg has the greatest effect. It contains lecithin, triglycerides, cholesterol and vitelline, which can provide great nutritional value to the human body.

Now there are all kinds of eggs, native eggs, free-range eggs and the like on the market. But in fact, their nutritional value is almost the same as that of ordinary eggs, the protein and fat content are about the same, the only big difference may be the taste, as long as you choose the taste you like to eat.

Native eggs are the most nutritious, but now there are few native eggs that can be bought on the market, and the yolk of the general native egg is red, and the yolk is particularly large.

Native eggs, if you don't believe it, ask the older generation, buy eggs are like to buy native eggs, nutritious. The kind of big eggs are mostly broilers and eat feed.

In contrast, the stupid eggs laid by free-range chickens in rural areas are more nutritious, because this machine never eats feed, so the eggs in the kitchen will be more nutritious, and people will play a great role in their health after eating.

Boiled eggs can lock the nutrients in the eggs in the shell, and it can be said that boiled eggs have the highest nutritional content. It is easily absorbed and digested by the human body. Tender frying (fried eggs) The eggs are opened, put into a hot pan with oil and fat, and slowly fried with a simmer, this way of eating can also be the human body to fully absorb and digest the nutrients of eggs, but the effect is not as good as boiled eggs, if you score each way of eating, this way of eating can only score 98 points.

Boiling eggs is one of the most common practices and the one that best preserves the nutritional value of eggs. Scrambled eggs. The method of scrambled eggs is full of tricks, fried with leeks, fried with leeks, beans and so on.