Which eggs are better for nutrient absorption and digestion than boiled eggs?

Thoroughly cooked eggs are better for nutrient absorption and digestion。Eggs are recognized as a nutritious food, and some experts believe that each person should eat at least one egg per day. Eggs are rich in protein and trace elements, which can provide necessary nutrients for the human body, and the practice of eggs is also varied, some people like to eat soft-boiled eggs very much, while some people think that thoroughly cooked eggs are better, so which eggs can be more conducive to the absorption of nutrients?

In fact, studies have found that thoroughly cooked eggs are superior in terms of nutrient retention, digestion and absorption.

1. Thoroughly boiled eggs.

Some people mistakenly believe that eggs will cause the loss of nutrients in the process of high-temperature cooking, coupled with the bad taste, so it is not conducive to nutrient digestion and absorption. In fact, this is not the case, eggs do lose some nutrients in the process of heating, especially the vitamins in them will be destroyed, but the loss is almost negligible. And fully boiled eggs will be safer than soft-boiled eggs, because most of the domestic ** eggs are not sterile eggs, there may be salmonella in them, only heated to a certain temperature will be completely killed, eggs are not completely coagulated, salmonella may not be completely killed.

Second, the heart-warming.

The taste of soft-boiled eggs is really good, and you won't feel choked when you eat it. However, because the heating time of soft-boiled eggs is short, it is not conducive to protein absorption and digestion. Eggs contain substances called protease inhibitors, which can cause protease inhibitors to work if they are eaten directly from undercooked eggs.

However, when the egg is fully cooked, the activity of protease inhibitors will be minimized, and it will not affect the digestion and absorption of protein.

Whether from the perspective of safety or health, it is better to fully boil eggs, and the normal time for boiling eggs is generally about 8 minutes, and the cooking time should not be too long, so as to retain the most nutrients.

Soft-boiled eggs, because this kind of egg retains nutrients and is rich in nutrients, so it is more conducive to human absorption.

Thoroughly boiled eggs are more conducive to the absorption and digestion of nutrients, while half-boiled eggs are not easy to digest and absorb protein.

Because eggs contain a certain amount of protease inhibitors, eating soft-boiled eggs or raw eggs will play a role in inhibiting the digestion and absorption of protein. However, after fully cooked eggs are fully heated, the activity of protease inhibitors is reduced, and the protein digestion and absorption rate is higher.

Personally, I think that it is a fully cooked egg, the nutritional value is higher, and it can replenish nutrients to the body, and the heart egg is completely undercooked, and if you eat such an egg, you may get sick.

According to what you said, just eat fully cooked, if you are half-cooked, you are afraid of bacteria, and you are afraid of causing gastrointestinal discomfort. Eggs are easy to constipate if eaten too much, and they are easy to absorb when they are fully cooked, and their nutritional value is also high.

Personally, I think that the nutritional value of sugar eggs is relatively high, and the taste is better, the protein can be better digested and absorbed, and it contains a lot of vitamins and minerals, protein with high biological value, and the nutritional quality is relatively high, and cooking it for too long will destroy its nutrition.

The nutritional value of double yellow eggs is the same as that of ordinary eggs, or the soft phospholipid content of double yellow eggs is a little higher than that of ordinary eggs. The nutritional composition of eggs is relatively comprehensive, and egg whites are rich in high-quality protein, riboflavin, niacin, biotin and calcium, phosphorus, iron and other substances; Egg yolk is rich in lecithin, vitamin A, vitamin D, and contains more iron, phosphorus, sulfur, and calcium.

Relatively speaking, it is still double yellow and more nutritious; Because the proportion of egg white and egg yolk in double yolk eggs is different, the nutritional value of double yolk eggs is higher.

Formation of double yolk eggs: two egg cells mature together and break away from the follicle and enter the fallopian tube, where they are produced through a series of reproductive systems.

Nutrition of double yolk eggs: The main nutrition comes from egg yolks, which are rich in protein, phospholipids, cholesterol and a variety of mineral elements.

Compared with ordinary eggs, the total nutrient content will be higher than that of ordinary eggs, but the nutrients are the same.

We know that boiled eggs are the healthiest and most convenient way to do it, and the nutrient absorption is also the most comprehensive, only need water, no need to put any seasonings, and the protein, lecithin, egg vitrucin, and calcium, phosphorus, iron, vitamin A, vitamin B eggs are boiled in boiling water for more than ten minutes, and a series of chemical changes will occur inside. The ferrous ions in the egg yolk are combined with the sulfur ions in the egg white to form insoluble ferrous sulfide, which is difficult to absorb. In a pot under cold water, heat up on low heat, bring to a boil and simmer for 2 minutes.

Boiled eggs are the best form of nutrient retention in egg processing, how long to boil is indeed quite particular, if you eat raw eggs directly, there are protease inhibitors in egg whites, which will reduce the absorption rate of egg protein and prevent the absorption rate of vitamins. As long as the egg white is boiled to solidify, turn to medium heat and boil for five minutes after boiling over high heat, you can take it out, and after taking it out, in order to facilitate peeling, put it in cold water for about five to ten minutes, so that it is very, very good to peel the skin.

First of all, the eggs need to be rinsed first, then boiled in a pot under cold water over low heat. The fire is large and easy to crack. After boiling, do not open the lid or move the pot, turn off the heat and let the eggs continue to simmer in the pot for 10 minutes.

Eggs in a pot under cold water, don't turn on too much heat, boil frogs in warm water. Reduce the water** to a lower level and cook for 4 minutes. Remove from heat and simmer for two minutes.

The heat is too big, the eggs are tumbling back and forth, and they are easy to rot when they hit the wall of the pot.

When boiling eggs, boil the water for 3 to 5 minutes and remove from the pot, the yolk is not fully ripe, which is the so-called soft-boiled egg. Soft-hearted eggs are golden in color and are considered by many to be the most nutritious. In fact, the yolk of soft-boiled eggs is not fully ripe, and boiling eggs for too long will produce ferrous sulfide The outside of the egg yolk is black and gray is ferrous sulfide Ferrous sulfide is a carcinogen Eating more will affect your health Cook eggs for no more than ten minutes After five minutes on high heat, turn off the low heat and cook for 3 minutes.

Boil for about five minutes.

You may prefer a soft-hearted taste, but the nutrition is no different from that of a hard-boiled egg. Now the domestic big brand enterprises have reached the national standard in the production process of soft-boiled eggs, so if you want to eat delicious soft-boiled eggs, you must choose regular manufacturers, big brands, safer.

Because the nutritional value in soft-boiled eggs is higher. Then boil the egg yolk until it feels very good. So I think this is the highest nutritional value.

No. In fact, the nutritional value of soft-boiled eggs is almost the same as that of boiled eggs or raw eggs, and the nutrients in eggs will not change much due to high temperature heating.

No, it's just that compared with other methods, sugar eggs are more tender and more delicious, in fact, this practice will make the bacteria in the eggs cannot be completely eliminated, and people with weak stomachs will cause diarrhea if they eat it this way.

Not really, because soft-boiled eggs are not fully cooked and have a lot of bacteria, so its nutritional value is also very average.

No. In the case of sugar eggs, the yolk is not cooked, and there may be a lot of bacteria that have not been killed, which is not good for the human body.

Yes, the nutritional value is not only high, but also very delicious, and many people like to eat it this way.

No, and such eggs are almost the same value as ordinary eggs, and they can supplement the calcium that the body lacks.

Yes, the nutritional value is still very high, which can make our body better and better. It is possible to cook such food for others when they are sick.

Hard-boiled eggs are highly nutritious.

Many people like to eat fried half-boiled poached eggs, and some people even like to eat raw eggs, they believe that raw eggs with a short heating time or unheated eggs have less nutrients and are easy to absorb, so they are more nutritious. Their ideas are not scientific.

1. Raw eggs carry bacteria. Salmonella can lurk in the yolk of the egg, and there are parasite eggs in the raw egg, and the bacteria can enter the egg through the breathing hole in the eggshell and breed in the egg. Eating undercooked and raw eggs is susceptible to parasitic diseases and salmonella poisoning.

2. Raw eggs are not easy to digest. Raw egg whites contain % avidin and more antitrypsin, both of which can affect the body's digestive function, and these substances are destroyed after the eggs are cooked. In addition, heating can make the macromolecular protein in raw eggs easily turn into small molecule amino acids after entering the human body and be digested and absorbed.

3. Raw eggs are easy to produce some harmful substances when they enter the human body. Eating raw eggs makes a large amount of indigestible protein enter the human body, which will produce more toxic substances such as amines, phenols, ammonia, indole, methylindole, hydrogen sulfide, etc., increase the burden on the liver and produce a series of symptoms. After the eggs are boiled and eaten, most of the protein is digested and absorbed, and the toxic substances produced are also reduced, reducing the burden on the liver.

How do you tell the difference between raw and hard-boiled eggs? Easy method to share with everyone.

Raw is more nutritious. The protein and yolk nutrition of hard-boiled eggs are all destroyed, and children and the elderly are prone to constipation after eating. Raw eggs are eaten with live protein and yolk, which nourish the kidneys and intellectuals, and dispel fire.

Don't listen to the so-called"Raw eggs have bacteria"We live in a world full of bacteria, including the human body itself is bacteria from top to bottom, and it is pure nonsense to say that "eggs have bacteria".

Raw certainly.

Many people like to eat raw nutrients.

Have you ever studied, so what do you usually eat cooked, how much waste of live protein.

Eggs are highly nutritious and not expensive. It can be said that eggs are essential for every family. There are also various ways to make eggs.

Loose eggs, hard-boiled eggs, scrambled eggs, and fried eggs. In the opinion of many, the nutrients in the food after heating are more or less compromised. Hard-boiled eggs are not as nutritious as loose eggs.

The nutritional value of raw, soft, and hard-boiled eggs is basically the same. But the main nutrients in eggs are protein and minerals.

The process of protein digestion is when proteases in the gastrointestinal tract cut protein macromolecules into small fragments until they turn into amino acids. Eggs contain protease inhibitors, which can reduce the protease activity in the digestive juice and affect digestion. When heated sufficiently, the protease inhibitor is destroyed and the protein is easier to digest.

The minerals in eggs are not affected by heating, vitamins are sensitive to temperature and some are lost during heating.

Therefore, it may be better for a loose egg, but the egg itself is low in vitamins. This gap is largely negligible. Fully ripe is good for protein digestion, while a relaxed heart is good for vitamins, but the difference between the two is not much and it's not worth dwelling on.

Eggs are actually a food that is susceptible to bacterial infections, and the main pathogen is Salmonella. However, this bacterium has poor heat tolerance and is completely killed above 71. The coagulation temperature of the protein is about 62 and the yolk begins to coagulate at 68.

The protein of the loose egg has coagulated, but the yolk has not yet set, indicating that it has not yet reached the temperature to kill Salmonella. The higher the temperature, the more thorough and safe it is to kill germs. Therefore, eating hard-boiled eggs is the safest, while eating raw eggs is the most dangerous.

Raw eggs contain antibiotin and antitrypsin. Antibiotin can affect the absorption of biotin, and long-term inadequate intake may lead to biotin malnutrition.

Soft-boiled eggs are better for the body, more nutritious, and easier to absorb, not easy to cause cholesterol to rise, and will not be obese.

I think fried eggs are a little better for the body, more nutritious, and easy to absorb, which can bring energy to the body.

In terms of nutritional value, scrambled eggs and fried eggs will suffer a certain loss of nutrients during high-temperature cooking, especially the loss of B vitamins. In addition, the fat and cholesterol in eggs are easy to produce harmful substances such as glycosylated proteins after being heated, especially for patients with cardiovascular and cerebrovascular diseases and patients with three highs.

We must fry eggs with oil, and the boiling point of oil is relatively high, when in the process of frying eggs, once the oil exceeds 120°, carcinogens will be produced, and in the long run, it is not good for the body.

The nutritional value of these three types of eggs, soft-boiled eggs and fully boiled eggs, is basically the same. Some people may think that the more "raw" an egg is, the higher the nutritional value, but the main nutrients contained in eggs are protein and minerals.

Well, I personally think that sugar eggs are more nutritious, and if you fry an egg, I think you have fried almost its nutrients, and then sugar eggs are still more nutritious.

There are many ways to eat eggs, and I personally feel that soft-boiled eggs are the best sugar eggs, that is, eggs that are not fully cooked and can also flow out of soup.

It should be that soft-boiled eggs are better for the body, because they will reduce the intake of oil and salt.