Egg-wrapped rice is a common and popular staple food in Japan, which is made by wrapping fried rice with egg skin. Generally, the eggs are fried into egg skins with uniform thickness, and then wrapped with fried rice, korean chili sauce, tomato sauce, salad oil and other materials. The following is the nutritional value of the egg-wrapped rice I carefully prepared for you. I hope it helps you!

Nutritional value of egg-wrapped rice Egg-wrapped rice is a common and popular staple food in Japan, and it is a dish made of fried rice wrapped in egg skin. Generally, the eggs are fried into egg skins with uniform thickness, and then wrapped with fried rice, korean chili sauce, tomato sauce, salad oil and other materials. Egg-wrapped rice is a very popular dish in Korea, Japan and Taiwan Province Province. Not only home cooking, but also restaurants, and even specialty stores have a monopoly. There are some restaurants in Chinese mainland, but the prices are generally higher.

1, protein. Eggs are rich in high-quality protein, and each100g of eggs contains protein12.7g .. The protein contained in two eggs is roughly equivalent to the protein of three fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice.

The content of methionine in eggs is particularly rich, but both cereals and beans lack this essential amino acid. Therefore, mixing eggs with cereals or beans can improve the bioavailability of the latter two.

2. Fat. Eggs contain 100 g of fat 1 1.6 g, most of which are concentrated in yolk, and most of them are unsaturated fatty acids. Fat is emulsified and easily absorbed by the human body.

3. Other micronutrients. Eggs also have other important micronutrients, such as potassium, sodium, magnesium and phosphorus, especially the iron in egg yolk is 7 mg/100 g. Eating eggs for babies can supplement the iron deficiency in milk. Eggs are rich in phosphorus, but relatively insufficient in calcium. Therefore, feeding milk and eggs together can complement each other. The contents of vitamins A, B2, B6, D, E and biotin in eggs are also very rich, especially in egg yolk, where vitamins A, D and E are dissolved with fat and easily absorbed and utilized by human body. However, the content of vitamin C in eggs is relatively small, so we should pay attention to eating with foods rich in vitamin C.

4. The amino acid composition of rice is relatively complete, and protein is mainly protamine, which is easy to digest and absorb.

5. Rice is rich in B vitamins, which is an important dietotherapy resource to prevent beriberi and eliminate oral inflammation.

6. When rice is cooked in porridge, there is a thick and slippery paste on it. This is rice oil, called porridge oil. It is a top-grade tonic, which is most suitable for patients, parturients, the elderly and the infirm.

Under normal circumstances, the calorie of an egg-filled rice is about 76 calories. If you are in a state of losing weight, you should eat some eggs, because eggs are very rich in nutrition, and patients can fully supplement nutrition to avoid malnutrition, among which a proper amount of protein and fat is necessary. If the human body lacks these nutrients, it may affect the normal metabolic capacity of organs!

Women who lose weight will worry that eggs will make us fat. In fact, as mentioned above, the calorie content of a single egg is about 70 calories, which requires us to walk slowly for about an hour. If we don't eat more, it won't make you fat, so eggs are indispensable in our diet, but we should also pay attention to the amount we eat!

The people who should avoid egg-wrapped rice are 1, and eggs are generally edible. Suitable for women with weak constitution, malnutrition, anemia and postpartum illness; Suitable for developing infants.

Some people will have a stomachache or a rash after eating eggs, which is caused by allergies to eggs. Protein of eggs has antigenicity and can react with sensitized mast cells with antibodies on the surface of gastrointestinal mucosa, causing allergic reactions, such as stomach pain or abdominal pain, diarrhea, macula and other allergic symptoms. Therefore, such people should not eat eggs.

3. For hypercholesterolemia, especially severe patients, you should try to eat less or not, or you can eat protein instead of egg yolk, because the cholesterol content in egg yolk is 3 times higher than that in protein, reaching 0/400 mg per 100 g/kloc.

4. Nephritis patients have decreased renal function and metabolic function, decreased urine volume, and all metabolites in the body cannot be excreted through the kidney. If you eat too many eggs, the urea in your body will increase, leading to aggravation of nephritis and even uremia. Eating eggs in patients with advanced hypertension can cause renal arteriosclerosis in the middle stage, systemic lupus erythematosus with renal damage and chronic renal failure caused by various chronic kidney diseases, so people should eat eggs carefully or as directed by doctors.