An egg weighs about 50g and contains 7-8g 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. It contains a high content of protein.
Protein is a semi-flowing colloidal substance in the skin under the shell, accounting for 57%-58.5% of the whole egg. Protein contains about 65438 02% protein, mainly ovalbumin. Protein also contains a certain amount of riboflavin, nicotinic acid, biotin, calcium, phosphorus, iron and other substances.
Egg yolks mostly live in the center of protein and are hung at the poles by lacing. The volume of yolk accounts for about 30%~32% of the whole egg. The main component is vitellin, and the fat content is 28. 2%. Most of the fat belongs to lecithin, a kind of phospholipid. From the point of human nutrition, egg yolk is rich in vitamin A and vitamin D, and contains high iron, phosphorus, sulfur, calcium and other minerals. There is a blastoderm in the yolk.
There are many ways to eat eggs, such as boiling, steaming, frying and frying. As far as the absorption and digestibility of egg nutrition are concerned, boiled eggs and steamed eggs are 100%, tender eggs are 98%, scrambled eggs are 97%, poached eggs are 92.5%, old eggs are 8 1. 1%, and raw eggs are 30%~50%. From this point of view, boiled eggs and steamed eggs should be the best way to eat. But pay attention to chew slowly, otherwise it will affect absorption and digestion. But for children, steamed egg soup and egg drop soup are the most suitable, because these two methods can loosen protein and be easily digested and absorbed by children. Note: yolk should not be eaten more, and tea eggs should be eaten less, because tea contains acidified substances, which will stimulate the stomach and affect the digestive function of the gastrointestinal tract when combined with iron in eggs.