Despite the fact that the nutrition of various eggs is similar, they have their own characteristics. The amino acid composition of eggs is the closest to the human body's needs, and the utilization rate of protein is also the highest. White shell eggs and red shell eggs have exactly the same nutritional value, the former more fresh. Duck eggs are slightly higher in vitamin B1, and are often made into salted or leather eggs. Goose eggs have higher calcium and iron content than eggs, and higher fat content. Quail eggs are nutritionally complete, especially high in vitamins A and D. Pigeon eggs are high in protein and fat. Pigeon eggs are relatively low in protein and fat, but high in calcium.
Eggs are the most common type of egg, versatile and processed in a variety of ways, which also helps to maximize nutrient retention. Eggs, in addition to protein and fat, there are other important micronutrients, such as potassium, sodium, magnesium, phosphorus, especially in the yolk of iron up to 7 mg / 100 grams. Eggs are consumed by infants to supplement the lack of iron in milk. Eggs are rich in phosphorus, but the relative lack of calcium, so the milk and eggs **** with feeding infants can be nutritional complement. Eggs are also rich in vitamins A, B2, B6, D, E and biotin, especially in the yolk, vitamin A, D and E and fat dissolved easily absorbed and utilized by the body. However, the content of vitamin C in eggs is relatively small, and attention should be paid to eat with vitamin C-rich foods.
Therefore, other eggs have their own advantages and disadvantages compared to the nutritional value of eggs, and are not as healthy and more nutritious than eggs as one might think, but they are less convenient to procure and process. Take pigeon eggs as an example, the reason why the price is much higher than that of eggs is simply because "scarcity is expensive". From the economic and nutritional point of view, or eggs are more affordable, do not have to deliberately pursue the "nutritional" pigeon eggs