Eggs have the following nutrients:
I. protein
Eggs are rich in high-quality protein, and each hundred grams of eggs contain12.7 grams of protein. The protein contained in two eggs is roughly equivalent to the protein of three fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice.
The content of methionine in eggs is particularly rich, but both cereals and beans lack this essential amino acid. Therefore, mixing eggs with cereals or beans can improve the bioavailability of the latter two.
II. Fat
Eggs contain fat11.6 grams per 100 grams, which are mostly concentrated in the yolk, and most of them are unsaturated fatty acids. The fat is emulsified and easily absorbed by the human body.
III. Other micronutrients
Eggs also have other important micronutrients, such as potassium, sodium, magnesium and phosphorus, especially the iron in yolk is 7 mg/100 g. Babies eating eggs can supplement the lack of iron in milk. Eggs are rich in phosphorus, but relatively insufficient in calcium. Therefore, feeding milk and eggs together can complement each other. The contents of vitamins A, B2, B6, D, E and biotin in eggs are also very rich, especially in egg yolk, where vitamins A, D and E dissolve with fat and are easily absorbed and utilized by the body. However, the content of vitamin C in eggs is relatively small, so attention should be paid to eating with foods rich in vitamin C.