In terms of nutritional elements, pigeon eggs and raw eggs have similar nutritional elements. Only the carbohydrate components in raw eggs are close to the needs of the body, which is more conducive to the digestion and absorption of the body, and the utilization rate of protein is also high.

Pigeon eggs is high in calcium, and the ratio of protein to fat is relatively low. However, the amount of nutrients consumed by eggs is related to the size of eggs, so the bigger you eat, the more nutrients you consume, so there is not much difference between the two.

Don't put it with onions, ginger and garlic;

The common onions, ginger and garlic in the kitchen have a strong taste. Don't put eggs with these vegetables at ordinary times, because there are many small pores on the surface of eggs, and these irritating smells will enter the inside of eggs through the pores, which will easily lead to deterioration of eggs.