1, protein: Eggs are rich in high-quality protein, with protein12.7g per 100g of eggs. The protein contained in two eggs is roughly equivalent to the protein of three fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice. The content of methionine in eggs is particularly rich, but both cereals and beans lack this essential amino acid. Therefore, mixing eggs with cereals or beans can improve the bioavailability of the latter two.

2. Fat: Every100g of eggs contains fat11.6g, which is mostly concentrated in the yolk, and most of them are unsaturated fatty acids. The fat is emulsified and easily absorbed by the human body.

3. Other micronutrients: There are other important micronutrients in eggs, such as potassium, sodium, magnesium, phosphorus, etc., especially the iron in egg yolk is 7 mg/ 100 g. Eating eggs for babies can supplement the iron deficiency in milk. Eggs are rich in phosphorus, but calcium is relatively insufficient. Feeding milk and eggs together can complement each other. The contents of vitamins A, B2, B6, D, E and biotin in eggs are also very rich, especially in egg yolk, where vitamins A, D and E are dissolved with fat and easily absorbed and utilized by human body. However, the content of vitamin C in eggs is relatively small, so we should pay attention to eating with foods rich in vitamin C.

The wine is bright in color, white in juice and sweet. It has the functions of invigorating qi, promoting blood production, activating meridians, moistening lung, and clearing heat and relieving summer heat in summer.