The eggshell membrane has selective permeability and can prevent the loss of nutrients.
Egg yolk is rich in nutrition and provides nutrients for embryo development.
There is a nucleus in the blastoderm, which is where the chicken begins to develop.
Egg white has nutritional and protective effects on embryos and provides water.
6 air chamber: the gap between the lower epidermis of the second shell; If the gas in the egg is lost, the air chamber will continue to increase.
7 tie the egg yolk.
The eggshell membrane separates the egg yolk from the eggshell, which has the function of isolating bacteria and external gas.
Extended data:
Eggs, also known as chicken eggs and chicken eggs, are eggs 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, contains 6-7g 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.
An egg contains half an apple or half a glass of milk, but it also contains 8% phosphorus, 4% zinc, 4% iron, 12.6% protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B and 5% vitamin B2. These nutrients are essential to the human body, and they play an extremely important role, such as repairing human tissues, forming new tissues, consuming energy and participating in complex metabolic processes.
Protein: Eggs are rich in high-quality protein. Every100g of eggs contains13g of protein. Protein contained in two eggs is roughly equivalent to protein of 50 grams of fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice.
Fat: Every 100g egg contains fat 1 1. 1g, and most of the fat is concentrated in the yolk, and most of them are unsaturated fatty acids. Fat is emulsified and easily absorbed by the human body.
Cholesterol yolk contains more cholesterol, which can be as high as 5 10 mg per 100 g. Therefore, many people, especially the elderly, are cautious about eating eggs, fearing that eating eggs will lead to increased cholesterol and atherosclerosis. Scientists have found that although eggs contain more cholesterol, they are also rich in lecithin.
When lecithin enters the blood, it will make the particles of cholesterol and fat smaller and remain suspended, thus preventing the deposition of cholesterol and fat on the blood vessel wall. Therefore, scientists believe that for the elderly with normal cholesterol, eating 2 eggs a day will increase the cholesterol in 100 ml of blood by up to 2 mg and will not cause arteriosclerosis. But you shouldn't eat too much. Eating too much is not conducive to gastrointestinal digestion, causing waste and increasing the burden on liver and kidney.
Amino acid: The content of methionine in eggs is particularly rich, but cereals and beans lack this essential amino acid.
Other micronutrients: There are other important micronutrients in eggs, such as potassium, sodium, magnesium, etc., especially the iron in egg yolk is 7 mg/100 g, but the iron in egg yolk is non-heme iron, which exists in combination with lecithin, and the utilization rate is only 3%; Eggs are rich in phosphorus, but relatively insufficient in calcium. Therefore, milk and eggs complement each other in food nutrition. Eggs are also rich in vitamins a and B.
References:
Baidu encyclopedia-eggs