The energy of eggs per100g is 156 kcal, while that of quail eggs is 160 kcal. For eggs per100g, protein is 12.8g, and quail eggs are also12.8. The fat per100g of eggs is 1 1. 1 g, while the quail eggs are also 1 1. 1 g. In addition, vitamin E is 2.29 mg per100g of eggs, 3.08 mg for quail eggs, 2.3 mg per100g of eggs, and 3.2 mg for quail eggs. So 1 egg is roughly equal to 5-6 quail eggs.

Precautions for boiling eggs

If eggs are boiled in boiling water for more than 10 minutes, a series of chemical changes will occur inside. Protein structure becomes more compact, and it is not easy to contact with protein digestive enzymes in gastric juice, so it is more difficult to digest. Protein in eggs contains more methionine. After a long period of heating, it will decompose into sulfide, which will react with iron in egg yolk to form iron sulfide which is not easily absorbed by human body, resulting in more nutritional losses.

It is necessary to pay attention to the fact that when boiling eggs, the water must not pass through the eggs, otherwise the protein is not easy to solidify where it is not soaked in water, which will affect digestion; Soak the eggs in cold water for a while before cooking to reduce the air pressure in the eggs; Then boil it with medium heat and cold water, which can prevent the eggshell from breaking and avoid the loss of nutrients.

Reference to the above content? Baidu encyclopedia-eggs