The main ingredients of eggs are protein, vitamins, minerals, and cholesterol.
The main ingredient in egg whites is protein, while egg yolks are rich in a full range of vitamins and minerals and proteins, and are an excellent source of lecithin. As for cholesterol, one yolk contains less than 300 milligrams. Most of the protein in the egg is concentrated in the yolk part, in addition to the yolk is rich in valuable fat-soluble vitamins, monounsaturated fatty acids, phosphorus, iron and other trace elements are very beneficial to human growth.
Expanded Information:
Eggs cooked for too short a time, the egg white is not solidified, which Salmonella is not completely killed, the eggs in the anti-nutritional substances (egg inhibitors, biotin-binding proteins) has not been completely removed, can not be intact peeling the egg skin to eat.
Boiled for the right amount of time, the yolks are slightly coagulated, the bacteria are completely killed, and the anti-nutrients are removed. On the other hand, the unsaturated fatty acids, cholesterol, and vitamin E in the egg are unoxidized or minimally oxidized. Protein denaturation is just right, and egg whites and yolks are soft and tender.
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