As can be seen from the above table, eggs are a good source to supplement protein. At the same time, the fat content of the edible part of eggs per 100g is 8.8g, which is slightly higher than that of lean pork (6.2g/ 100g). There is also a certain amount of vitamin B 1 and B2; In addition, there are many inorganic salts.
Cooked eggs can bring us nutrition, but what about raw eggs? Wash the eggs with boiling water. If the temperature of boiling water is not high enough, the eggs will be immature, which will have a certain impact on our health. Because egg white contains a kind of protein called avidin, if it has a certain specific activity, it can antagonize biotin and prevent it from being absorbed from the intestine, resulting in the imbalance of body metabolism in which biotin participates and developing into biotin deficiency [3]. Lack of biotin in human body can lead to thinning hair, loss of luster, dry skin, squamous dermatitis and rash. Produce symptoms such as nausea and vomiting [4]. In addition, eggs are easily infected by Salmonella during production and sales. If the boiling water temperature is not high enough to kill salmonella, consumers will face food safety problems. Studies have shown that Salmonella is a great threat to poultry industry, and it is also one of the major public and food safety problems facing human beings [5]. Infection with Salmonella may lead to diarrhea and may cause damage to intestinal mucosa. 100 can denature avidin and kill salmonella, but people usually don't use boiled water for washing eggs immediately, and after the egg liquid is mixed with boiled water, the temperature does not reach 100, which easily leads to immature eggs.
Therefore, it is suggested that when washing eggs and mixing sugar with boiling water, the temperature of boiling water used must be high enough, and it is best to eat eggs later, otherwise it will bring bad influence. In addition, it is suggested that people with hyperglycemia eat as little as possible and control the amount of sugar added.
Author: Liang Xiaowen
Editor: Peng
References:
[1],, Zheng Liu, Gao, Liu Zhuang. Determination and study of biotin in infant formula [J]. Agricultural Science and Information, 20 18(23):49-5 1.
[2] nutrition diet query-food database [EB/OL]. Angelababy.
Zou, Liu, Wang Naijing. Analysis of avidin in egg white powder [J]. Journal of Nutrition, 2001(02):150-152.
Jing Wong, Zhang Pan, Li Ling, Lu Yun. Study on the method of detecting biotin content in infant formula milk powder by microplate microbial method [J]. Food Science and Technology, 2018,43 (11): 346-348+353.
Xie, He, Geng Fang. Sources of Salmonella Infection in Eggs and Control Measures [J]. Journal of Chengdu University (Natural Science Edition), 2018,37 (04): 380-383.