1, protein: eggs are rich in high-quality protein, per 100 grams of eggs containing 12.7 grams of protein, two eggs contain protein roughly equivalent to 150 grams of fish or lean meat protein. Egg protein digestibility in milk, pork, beef and rice is also the highest. Among the proteins contained in fresh eggs, ovalbumin (in the egg white) and yolk protein (mainly in the yolk) are the main ones. The amino acid composition of its protein is closest to that of human tissue proteins, so the absorption rate is quite high, up to 99.7%.

2, fat: every 100 grams of eggs contain 11.6 grams of fat, mostly concentrated in the yolk, to unsaturated fatty acids, fat is milky, easy to be absorbed by the body.

3, amino acids: eggs are particularly rich in methionine, and cereals and legumes are lacking in this essential amino acid, so eggs and cereals or legumes mixed food, can improve the bioavailability of the latter two.

4, other micronutrients: eggs have other important micronutrients, such as potassium, sodium, magnesium, phosphorus, especially in the yolk of the iron up to 7 mg / 100 grams; eggs in the phosphorus is very rich, but the relative lack of calcium, so the milk and eggs *** with the consumption of nutrients can complement each other. Eggs are also rich in vitamins A and B.