1. Eggs, also called 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.
2. Eggs have high nutritional value and are a good source of high-quality protein and B vitamins. They can also provide a certain amount of fat, vitamin A and minerals. A medium-sized egg can provide about 6 grams of high-quality protein, which is the highest content of protein in various foods.
3. Every100g of eggs contains protein12.8g, 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.
4.？ 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.
References:
Baidu Encyclopedia "Eggs" Web page link