Nutritional characteristics of eggs. I believe everyone is no stranger to eggs. Many people need to eat an egg almost every day. The nutritional value of eggs is very high. I collected and sorted out the information about the nutritional characteristics of eggs for everyone. Let's have a look.

Nutritional characteristics of egg 1

The nutritional characteristics of eggs are remarkable. Among high-protein foods, the amino acid content of eggs is the highest. This substance is helpful for growth and recovery after illness, so it is very important for children, teenagers and young people.

Nutritional value of eggs

Eggs are mainly composed of eggshell, film, egg white and yolk. Eggshells are usually covered with a layer of odorless mineral oil, and some oil will block pores, which can prevent eggs from deteriorating and stinking, so don't wash eggs. Eggshell is a porous and fragile shell, which is used to protect eggs. Numerous holes in the eggshell can penetrate air, water and smell. Eggshells are thin and fragile. The eggshell membrane consists of 2~3 layers of protein fibers, which are adhered to the inner wall of eggshell to provide an extra layer of protection to prevent the invasion of mold and bacteria. Egg white is composed of 87% water and 12.5% albumin (a protein substance), accounting for 2/3 of the total weight of eggs. Egg yolk consists of about 50% solids, 16% protein and 30% fat. Eggs are the source of high-quality protein and are considered as "the most nutritious breakfast".

Every 100g egg contains protein 14.7g, fat 1.6g, carbohydrate1.6g and cholesterol 250mg Besides protein and fat, eggs also contain vitamins and minerals. Eggs are rich in vitamin B 12, and can also provide easily absorbed folic acid, pantothenic acid, vitamin B2, vitamin D, phosphorus, zinc, iron and potassium.

Eggs are rich in DHA and lecithin, which play an important role in the development of nervous system and body, can effectively improve memory, prevent the mental decline of the elderly, and also play a role in strengthening the brain and improving intelligence. In addition, eggs can also prevent arteriosclerosis, prevent cancer, repair damaged liver tissue and promote hepatocyte regeneration.

The distribution of nutrients in eggs is not uniform between egg white and yolk. Egg white provides more than half of protein and most of potassium and vitamin B2, while egg yolk provides vitamin A, vitamin D and most of vitamins and minerals.

There is no difference in nutritional value between white-shell eggs and red-shell eggs. Egg protein is a perfect protein, because it can provide several essential amino acids for human body. Egg protein can not only provide these amino acids, but also have an ideal proportion.

Nutritional characteristics of eggs. Nutritional components of eggs

Eggs are amazing. As we all know, as long as the egg is extracted, a chick can be hatched only by its own nutrition under relatively suitable temperature and humidity conditions, which can fully prove how perfect the nutrition of the egg is. Eggs have always been regarded as a kind of nutritious food, which is rich in protein, fat, minerals, vitamins and other nutrients.

In fact, the amount of nutrients an egg ingests is related to its size. About three quail eggs have the same nutritional composition as 1 egg, while two pigeon eggs eggs have the same nutritional composition as 1 egg. The protein of eggs contains the most complete and abundant nine amino acids necessary for human body, and its composition ratio is close to the protein needed by human body. Therefore, protein of eggs can be almost completely digested and absorbed in human body.

In addition to vitamin C, eggs are also rich in vitamins, which is a good food to prevent night blindness. Eggs are rich in vitamin B2, which can decompose and oxidize carcinogens existing in human body, and trace elements in eggs can also play a certain role in preventing cancer. Therefore, eating eggs regularly and in moderation can also prevent cancer.

In the yolk of eggs, there are also a lot of lecithin, triglycerides, cholesterol and vitellin, among which the content of phospholipids is very high. Phospholipids are divided into lecithin, cephalin and neurophospholipid, which are of great help to the repair of nervous system and physical development. Lecithin can release a substance called choline when it enters the human body and is digested. Choline can improve memory. Therefore, eggs can strengthen the brain, improve children's intelligence, improve memory, and prevent the mental decline of the elderly.

In addition, lecithin in egg yolk can promote the regeneration of liver cells, increase the content of human plasma protein and enhance the immune and metabolic functions of the body. Relevant data show that lecithin extracted from eggs, walnuts and pig liver is given to patients with cardiovascular diseases in a proper amount every day for 3 months, and the serum cholesterol of patients will drop significantly, and the treatment effect is also very good.

Besides, eggs also contain a lot of vitamins and minerals, as well as high-quality protein. For humans, protein in eggs is easily absorbed, second only to breast milk, and protein in eggs can repair liver tissue.

The nutritional difference between quail eggs and eggs is 1. The contents of lecithin and cephalin in quail eggs are higher than those in eggs. These two substances are beneficial to the development of the brain and are essential nutrients for maintaining the nervous system, so children in development should eat more quail eggs. Quail eggs have the function of nourishing the brain, not only because they contain more lecithin, but also because they contain higher vitamin D, which is incomparable to other poultry eggs. According to research, people with higher vitamin D content have better memories than others. And the ability to process information will be higher.

2. The content of vitamin B2 in quail eggs is higher than that in yolk. Vitamin B2 is an auxiliary enzyme for biochemical activities, which is beneficial to promote growth and development. So growing children are very suitable for eating quail eggs.

3. The content of vitamin A in quail eggs is not as high as that in eggs. Egg yolk contains many times as much vitamin A as quail eggs. People with excessive eyes can choose to eat more eggs. Vitamin a is good for eyesight. However, the content of riboflavin in quail eggs is also very high, which can effectively prevent eye fatigue for office workers who face computers all day. Because the nutritional molecules in quail eggs are smaller, they are easier to absorb and utilize than eggs.

4. Compared with essential amino acids, the content of lysine in quail eggs is higher than that in eggs; But the contents of leucine, isoleucine, methionine, phenylalanine and threonine in eggs are higher than those in quail eggs.

In addition, the yolk of any egg is more nutritious than protein. The main ingredients in protein are protein and water, while the main ingredients in yolk are vitamin A, lecithin, minerals and so on. Relatively speaking, nutrition is more comprehensive. The nutritional value of eggs is mainly measured by the ratio of yolk to egg white (white). Generally speaking, the nutritional value of egg yolk is higher, so eggs with a large proportion of egg yolk have higher nutritional value. Although the nutritional value of quail eggs is higher than that of eggs in some aspects, it cannot replace eggs. Generally speaking, the nutritional content of three quail eggs is equivalent to 1 egg.

In terms of eating, whether quail eggs or eggs are steamed or boiled, the digestion and absorption rate can basically reach 100%, and it is best for infants and young children to eat the yolk after grinding and adding water, which is more conducive to absorption; Because the yolk of quail eggs accounts for a large proportion and the cholesterol content is relatively high, the elderly should eat it in moderation.