Egg whites are rich in protein, what are the uses of eggs?

Egg whites are rich in protein, what are the uses of eggs?

Albumen mucins are mixtures containing lysolytics, protease inhibitors, egg mucins, legoglycoproteins, and yotel protein. Although protein has very few lipids, it also has trace amounts of fat, lecithin, cholesterol, and the fat-soluble pigment lutein. Protein for egg whites is very nutritious.

Because it contains all the essential amino acids. Benefits of eating egg whiteThe cleanliness of eggs can not only make **whiter, but also make **soft. This is because it is rich in protein and a small amount of acetic acid, which can improve the lubricating effect of acetic acid, which can protect the slightly acidic nature of ** from bacterial infection.

In addition, egg whites also have the effect of clearing heat and detoxifying. Egg white is slightly cooler and fresh, easy to replenish air, moisten the lungs and throat, clear heat and detoxify, supplement high-quality protein, skin care and beauty, and help delay aging. Eggs are one of the best nutrients for humans and can be eaten all year round.

The average person can eat it; People suffering from high fever, diarrhea, hepatitis, nephritis, cholecystitis, and gallstones are contraindicated or should eat less.

Egg white has the effects of moistening the lungs, relieving the throat, reducing fever and detoxifying. In addition, there are also the effects of sore throat, loss of voice, redness, diarrhea, jaundice, sores and carbuncles, burns and other diseases. It can also be used for the prevention of cancer, osteoporosis, atherosclerosis, diarrhea, hepatonephritis, cholelithiasis, etc.

The yolk is the chicken yolk of the pheasant family, and it is called chicken white meat when it is used in medicine. Modern studies have shown that egg whites are rich in protein, niacin, calcium, riboflavin, biotin and other active ingredients, which have the effects of delaying aging, improving memory, decomposing oxidative carcinogens, repairing liver tissue, promoting liver cell regeneration, and promoting blood development.

The cleanliness of eggs can not only make **whiter**, but also make **soft and remove dead skin. This is because it contains protein, a small amount of acetic acid, and lysozyme. Protein can improve the lubrication of the disease, acetic acid can protect the slightly acidic nature of the disease, and lysozyme can kill bacteria, both of which can avoid the bacterial infection of the company.

In addition, egg whites also have the effect of clearing heat and detoxifying and enhancing immune function.

The biggest use of eggs is to supplement nutrients to the human body, eggs are composed of egg yolk and egg white, egg yolk can raise cholesterol, egg white can supplement protein. Eggs can also be used to make delicious pastries.

Eggs can enhance satiety, but also can supplement protein, but also protect eyesight, at the same time can also play an antioxidant effect, and can also improve memory, etc.

Eggs are a good thing, not only high nutritional value, but also have a wide range of comprehensive uses, such as 1-homemade whitening soup, 2-egg egg whites can be used as glue. 3- Can make paint. 4- Repair the cracks on the surface of the cortex. 5- Eggs can be used as a crafting**.

There are three main uses of eggs, the first is to eat, eggs are suitable for steaming, cooking, frying and other cooking methods, and are a kind of food rich in protein; The second is beauty, the lecithin in the egg yolk has a good moisturizing and whitening effect, which can be used to modulate**; The third is to make fertilizer, egg shells contain a lot of calcium and inorganic salts, which can be used to cultivate plants and promote plant growth.

Egg whites are the most nutritious part of eggs. Egg yolk is also not as nutritious as it contains a lot of cholesterol, and consuming too much yolk is bad for heart health. Here are some nutritional facts about egg whites:

About 90% of egg whites are water.

In addition to water, the rest of the protein is made up of proteins, minerals, vitamins, fats, and glucose.

In its natural state, the protein is clear and transparent. It will only turn white if it is cooked. The color shift is due to a change in chemical properties and means that the long-chain amino acids break down, forming a hard protein structure. This process is known as denaturation.

Egg whites do not contain cholesterol but contain a lot of protein.

In a standard-sized egg, egg whites provide about 20 calories. These 20 calories come from protein, carbohydrates, and sodium, respectively.

The most interesting thing about protein nutrition is that it contains 40 different proteins, each of which has great benefits for the body. In addition, it contains minerals such as zinc, iron, copper, phosphorus, calcium, and potassium. All of these minerals are essential for hair, nails, bones, and teeth health.

Egg whites mainly contain the protein ovalbumin, which plays an important role in the metabolism of enzymes in the body and plays a role in storing protein.

Egg protein mainly refers to the extraction of nutrients from eggs. The ratio of amino acids in this protein is ideal for absorption by the body. It is mainly divided into two types: ovalbumin and ovoglobulin, which can replenish rich energy for the human body and enhance the body's immunity.

In addition, egg protein can also promote the absorption of minerals, which is conducive to increasing the strength of bones, reducing the probability of osteoporosis, and can also assist in the symptoms of ion disorders, but it is recommended that people with allergic diseases do not eat egg protein, otherwise it may cause aggravation of allergic symptoms.

1. Egg whites are rich in protein.

Each 100 grams contains 10 grams of protein, 1 gram of fat, 1 gram of carbohydrates, and 1 gram of ash; calcium 19 mg, phosphorus 16 mg, iron mg, riboflavin mg, niacin mg; Vitamin A and C deficiency; micrograms of thiamine, <1 microgram of pantothenic acid, dried egg white of p-aminobenzoic acid) micrograms. According to the proportion of moisture and solids, the moisture content is 87%, and the solids are 13%; About 90% of the solids are proteins, of which: ovalbumin 75%, ovomucoid 15%, ovmucin 7%, and peralbumin 3%.

2. Fat in eggs.

The vast majority is 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. Egg yolk has a lot of phosphorus and a lot of iron, and all the lecithin in eggs comes from the yolk, and lecithin can provide choline to help synthesize an important neurotransmitter - acetylcholine. 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.

The nutritional value of eggs is great, because eggs are rich in protein and vitamins, and they can also enhance our resistance, and they can also enhance our immunity, so I think the nutritional value of eggs is great.

Eggs can be rich in protein, calcium, iron, phosphorus, vitamin A and lecithin, and can also lower blood pressure, lower blood lipids, and relieve visual fatigue.

The nutritional value of eggs is very large, eggs contain protein, vitamins and minerals, which can promote a healthier body.

1. According to the proportion of moisture and solid dry materials, the moisture content is 87%, and the solid content is 13%; About 90 percent of the solids are proteins;

2. Among them: 75% ovalbumin, 15% ovomucin, 7% ovomucin, and 3% albumin;

3. Ovalbumin is a kind of phosphate containing rotten shed, containing 17% mannose;

4. Ovomucoid mucin contains 9% mixed sugars, which are made up of 3 parts of mannose and 1 part of galactose;

5. Egg mucin contains 15% mixed sugars, of which the content of mannose and galactose is equal;

6. Albumin contains 3% mixed sugars, including 3 parts of mannose and 1 part of galactose.

Hello, I'm glad to answer this question for you, first of all, the most abundant protein in eggs is globulin, which is far more nutritious than the collagen in shark fin, eating raw eggs can only absorb 10% of the nutrients, eating fried eggs can absorb 50% of the nutrients, and shell boiled eggs can absorb 90%.

1.Protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., 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.

Proteins, vitamins, minerals.

Eggs are cleared for eating, and there are such magical uses, it's not too late to know.

Eggs are a popular food for the public, and fresh eggs are rich and comprehensive in nutrients, which nutritionists call the "complete protein model" and are known as the "ideal nutrient bank". Different types of eggs have slightly different nutrients, and the main nutrients are:

1) Protein eggs are rich in high-quality protein, containing about 13 grams of protein per 100 grams of eggs, and the protein contained in two eggs is roughly equivalent to the protein of 150 grams of fish or lean meat. Egg protein also has the highest digestibility compared to milk, pork, beef, and rice. Among the proteins contained in fresh eggs, the main ones are egg protein (in egg white) and egg yolk protein (mainly in egg yolk).

The amino acid composition of its protein is closest to that of human tissue protein, so the absorption rate is quite high and can be reached.

2) The fat contains about 10 grams of fat per 100 grams of eggs, most of which are concentrated in the egg yolk, with unsaturated fatty acids as the majority, and the fat is milky and easy to be absorbed by the human body.

3) Amino acids eggs are particularly rich in methionine, and cereals and legumes are lacking in this essential amino acid, so mixing eggs with cereals or legumes can improve the bioavailability of the latter two.

4) Other nutrients: Eggs are rich in trace elements, such as potassium, sodium, magnesium, phosphorus, etc., but calcium is relatively insufficient. Therefore, eating milk and eggs together can be nutritionally complementary. Eggs are also rich in vitamin A and B vitamins.

Eggs have two parts: egg white and egg yolk. Egg whites and yolks have their own advantages, but the nutritional content is very different. In addition to 90% of the water, the remaining 10% of the egg white is mainly protein.

Don't underestimate the 10% protein, the protein in eggs is mainly included. Eggs are second only to breast milk in protein, have a high application rate in the human body, and are one of the highest quality proteins in food.

Compared with egg whites, the nutrient composition of egg yolks is much more complex. The fat in eggs is concentrated in the yolk, but most of them are fatty acids that are beneficial to the human body, and they contain oleic acid, an important ingredient in olive oil, which is good for preventing heart disease. In addition, vitamins A, D, E, K, phosphorus, iron and other minerals are also mostly in the egg yolk, although the iron reception rate is relatively low, but for babies who cannot eat meat, it is very important.

At the same time, there is a very important substance in the egg yolk - lecithin, which is particularly important for brain development and has the effect of lowering cholesterol. The color of the egg yolk is rich in nutrients: riboflavin, which prevents cracking at the corners of the mouth, and lutein and zeaxanthin, which can protect the eyes.

And often the darker the egg yolk, the higher the content of these vitamins.

Some people are afraid of the cholesterol in egg yolks, and this is extremely wrong. If the serum cholesterol in the body is too low, it will cause low immunity, and the strength of blood vessels will also be affected, which is also not conducive to cardiovascular and cerebrovascular health. Therefore, it is unusually healthy for a healthy person to eat one or two egg yolks a day; For people who already have high blood lipids, it is more suitable to eat half an egg yolk every day.

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.

5) And often the darker the egg yolk, the higher the content of these vitamins.