The doctor said that boiled eggs, also called hard eggs, are more difficult to absorb the nutrients in the eggs after eating. In addition to protein, eggs also contain a variety of minerals, cholesterol, lecithin, vitamins and so on. Boiled eggs can absorb more than 98% of these nutrients, while the human body can only absorb 865,438+0% of the nutrients in boiled eggs, so it is not recommended to eat boiled eggs.

National senior nutritionists also believe that boiled eggs are not dominant in nutrition. If they are not completely cooked, they may contain bacteria, which may cause great health risks after eating. Therefore, for the sake of health, it is better to eat less.

Extended data:

In addition, in addition to malnourished eggs, there are also some health risks in the health and safety of boiled eggs. According to Life Times, eggs are easily contaminated by bacteria, among which Salmonella is the most common pathogen. The most effective way for consumers to protect themselves is to fully cook eggs.

USDA suggested that egg products should be heated above 7 1℃. At this time, Salmonella can be basically eliminated and the yolk is solidified. In daily life, "yolk is completely solidified" can be used as a sign of "maturity" of eggs.

However, if the yolk is still in the center, even the surface protein has not solidified (the freezing temperature of eggs is about 62℃), effective sterilization cannot be achieved, and the risk of eggs being infected by pathogenic bacteria will increase.

So put the eggs of ordinary size in a pot, cook them in cold water, and turn off the heat after cooking for 8 minutes. The egg cooked in this way has just solidified yolk, and its taste and nutrition are in the best state.

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