Lysozyme is a kind of lysozyme, which has been used in many tissues, secretions and some plants of people and animals since then. According to the analysis, every100g of eggs contains12.58g of protein, mainly ovalbumin and ovalbumin, and contains 8 kinds of amino acids necessary for human body, which is very similar to the composition of human protein. The absorption rate of protein in eggs can reach 98%.

Every100g of egg contains11~15g of fat, which is mainly concentrated in yolk and easily digested and absorbed by human body. Egg yolk is rich in lecithin, sterol, egg yolk, calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins. These ingredients have great benefits for improving the function of the nervous system, so eggs are better brain food.

Egg 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.

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