Eggs are one of the best sources of nutrition for human beings, containing large amounts of vitamins and minerals and proteins of high biological value. For humans, eggs have the best quality of protein, second only to breast milk. An egg contains calories equivalent to half an apple or half a cup of milk, but it also has 8% phosphorus, 4% zinc, 4% iron, 12.6% protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B, 5% vitamin B2, and 4% vitamin B6. All of these nutrients are essential to the human body, and they play extremely important role, such as repairing body tissues, forming new tissues, consuming energy and participating in complex metabolic processes. (1) Protein: eggs are rich in high-quality protein, per 100 grams of eggs containing 13 grams of protein, two eggs contain protein roughly equivalent to 50 grams of fish or lean meat protein. The digestibility of egg protein is also highest in milk, pork, beef and rice. (2) fat: every 100 grams of eggs contain 6 grams of fat, mostly concentrated in the yolk, to unsaturated fatty acids, fat is milky, easy to be absorbed by the body. (3) Amino acids: eggs are particularly rich in methionine, while cereals and legumes are deficient in this essential amino acid, so mixing eggs with cereals or legumes can improve the bioavailability of the latter two. (4) other micronutrients: eggs have other important micronutrients, such as potassium, sodium, magnesium, phosphorus, especially in the yolk of iron up to mg / 00 grams; eggs in the phosphorus is very rich, but the relative lack of calcium, so the milk and eggs *** with the same food can be nutritionally complementary. Eggs in vitamin A, B is also very rich. In recent years, domestic and foreign nutritionists and medical scientists on the nutritional value of eggs and health care functions have a new comment. To summarize, there are five main aspects. Brain and intelligence Egg yolk in the lecithin, triglycerides, cholesterol and lecithin, the nervous system and physical development has a great role. After lecithin is digested by the body, it releases choline, which improves memory in all age groups. Liver protection The proteins in eggs have a repairing effect on liver tissue damage. The lecithin in the yolk promotes the regeneration of liver cells. It can also increase the amount of plasma protein in the human body and enhance the metabolic function and immune function of the muscle. Prevention of atherosclerosis American nutritionists and medical workers to use eggs to prevent atherosclerosis, obtained a surprising effect, they extracted lecithin from eggs, walnuts, pig liver, 4-6 tablespoons a day to cardiovascular patients to eat. 3 months later, the patient's serum cholesterol dropped significantly, to obtain satisfactory results. Cancer prevention Eggs contain more vitamin B2, vitamin B2 can decompose and oxidize carcinogenic substances in the body. Eggs in trace elements, such as selenium, zinc, etc. also have cancer prevention effect. According to the analysis of human cancer mortality rate around the world, it has been found that the mortality rate of cancer is inversely proportional to the intake of selenium. Delay aging Eggs contain almost all the nutrients that the human body needs, and one of the life-prolonging experiences of many long-lived elderly people is to eat an egg every day. Many of the Chinese folk diets are also inseparable from the egg. For example, the He Shouwu boiled eggs, eggs boiled pig brain, egg porridge and so on. Such as eggs processed into salted eggs, calcium content will increase significantly, can be increased from 55 mg per 100 grams of 520 mg, about 10 times as much as fresh eggs, especially suitable for people who want to supplement calcium. Moreover, the egg is especially suitable for middle-aged and elderly people, and can also be taken in large quantities by people with high blood pressure and high blood cholesterol. Because of its round shape, when we pinch the egg in the palm of our hand, the pressure on its surface is equal; this pressure is not enough to make the eggshell crack, so the eggshell is not broken. Because force is transmissible, when you pinch, the force is transmitted to the rest of the egg through the liquid in the egg. And the eggshell is made up of calcium carbonate, which has a certain solidity; in fact, rocks are made up mostly of calcium carbonate. The principle of reusing pressure is mentioned upstairs! It's mentioned in a hundred thousand reasons. Because the egg is round and is placed in the palm, the force of the fingers will be transferred to the palm and canceled out. Of course, if you don't hold it right, it'll crack when you press on it. Just like an egg breaks when you bump it on the side of a pan, that's because it doesn't have an even force. Because of its round shape, when we pinch the egg in the palm of your hand, the pressure on its surface is equal; this pressure is not enough to break the shell, so the shell is not broken.