Eggs, also called chickens lay eggs and chickens lay eggs, are laid by hens. There is a hard shell outside, and there is an air chamber, egg white and egg yolk inside. Rich in cholesterol and nutrition. An egg weighs about 50g and contains 7-8g of protein and 5-6g of fat. The amino acid ratio of egg protein is very suitable for human physiological needs, easy to be absorbed by human body, with a utilization rate of over 98% and high nutritional value, and it is one of the foods that human beings often eat.

The combination of meat and vegetable can solve the complementary problems in protein, such as the combination of bean products and gluten with animal proteins such as meat, eggs and poultry, which can greatly improve the nutritional value of protein. Protein's rich food and vegetable collocation can not only make full use of protein and complement each other, but also obtain rich vitamins and inorganic salts. Vegetable collocation can also adjust the acid-base balance of food, which is beneficial to health.

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The main value of eggs:

According to the analysis, every100g of eggs contains12.58g of protein, mainly ovalbumin and ovalbumin, and contains 8 kinds of amino acids necessary for human body, which is very similar to the composition of human protein. The absorption rate of protein in eggs can reach 98%.

Every100g of egg contains11~15g of fat, which is mainly concentrated in yolk and easily digested and absorbed by human body. Egg yolk is rich in lecithin, sterol, egg yolk, calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins. These ingredients have great benefits for improving the function of the nervous system, so eggs are better brain food.

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