The benefits of eggs 1. Lecithin, triglyceride, cholesterol and vitellin in egg yolk have great effects on the nervous system and physical development, which can avoid the mental decline of the elderly and improve the memory of all age groups. 2. Protect the liver. Protein in eggs can repair liver tissue damage. Lecithin in egg yolk can promote the regeneration of liver cells, increase the amount of human plasma protein, and enhance the body's metabolic and immune functions. 3. Prevention and treatment of arteriosclerosis. American nutritionists and medical workers used eggs to prevent and treat atherosclerosis, and achieved unexpected and amazing results. 4. Prevent cancer. Eggs contain more vitamin B2, which can decompose and oxidize carcinogens in human body. Trace elements in eggs, such as selenium and zinc, also have anti-cancer effects. 5. delay aging. Eggs contain almost all the nutrients the human body needs, so they are called "ideal nutrition bank". Nutritionists call it "the complete protein model", which is one of the longevity experiences of many people. The most nutritious cooking method for eating eggs intelligently: There are various ways to eat eggs. In terms of nutrient absorption and digestibility, boiled eggs are 100%, scrambled eggs are 97%, tender fried eggs are 98%, old fried eggs are 8 1. 1%, boiled eggs with boiled water and milk are 92.5%, and eaten raw. From this point of view, boiled eggs are the best way to eat, but we should pay attention to chewing slowly, otherwise it will affect absorption and digestion. However, for children, steamed egg soup and egg drop soup are the most suitable, because these two methods can release protein and are easily digested and absorbed by children. Note: Tea eggs should be eaten less, because tea contains acidified substances, which combine with iron in eggs to stimulate the stomach and affect the digestive function of gastrointestinal tract. How much to eat a day: Eggs are high-protein foods. If you eat too much, it will lead to an increase in metabolites and increase the burden on the kidneys. Generally speaking, one for children and the elderly, and two for teenagers and adults. Protein is better or yolk is better: The correct way to eat is to eat the whole egg. The protein contains more protein, while the other nutrients are more in the yolk. Misunderstanding of eating eggs Misunderstanding A: The more eggs a pregnant woman eats, the better. During childbirth, the pregnant woman consumes a lot of physical strength, the digestion and absorption function is weakened, and the detoxification function of the liver is reduced. After eating in large quantities, the burden on the liver and kidney will increase, causing adverse consequences. Eating too much protein will also produce a large amount of ammonia, hydroxyl, phenol and other chemicals in the intestine, which is very toxic to the human body and prone to abdominal distension, dizziness, limb fatigue, coma and other symptoms, leading to "protein poisoning syndrome". The intake of protein should be calculated according to the digestion and absorption function of protein. Under normal circumstances, it is enough for pregnant women to eat about 3 eggs every day. Myth B: Eating eggs often leads to high cholesterol, because egg yolk is rich in lecithin, which is a powerful emulsifier, which can make cholesterol and fat particles extremely fine and pass through the blood vessel wall and be fully utilized by cells, thus reducing cholesterol in the blood. Moreover, lecithin in egg yolk can release choline after digestion, and then enter the blood to synthesize acetylcholine, which is the main substance of neurotransmitters and can improve brain function and enhance memory. Myth C: Raw eggs are more nutritious. Eating raw eggs is not only unsanitary, but also easy to cause bacterial infection, and it is not nutritious. Raw eggs contain avidin, which affects the absorption of biotin in food and leads to "biotin deficiency" such as loss of appetite, general weakness and muscle pain. In addition, raw eggs contain "antitrypsin", which will destroy the digestive function of human body. As for those "hairy eggs" that have been hatched, but have not hatched chickens, it is even more unsanitary! Cooking eggs: avoid fire, or you will lose a lot of nutrition. Because when the temperature is too high, the protein in the eggs will be destroyed and decomposed. In particular, eggs with deep colors and deep fried crisps will lose more nutrients. However, if the fire is too small, it will not work. For a relatively long time, the water will be lost more, and the spread eggs will be dry, which will affect the texture. Therefore, it is best to spread eggs in medium heat. Steamed egg custard: whether the egg custard can be steamed well depends mainly on whether the egg liquid is stirred well, except for putting proper amount of water. When stirring, air should be mixed evenly and the time should not be too long. The temperature is also directly related to the stirring of the egg liquid. For example, when the temperature is below 20℃, the stirring time should be longer (about 5 minutes), so that there are holes of different sizes invisible to the naked eye after steaming; When the temperature is above 20℃, the time should be shorter. Don't put oil and salt at the beginning of stirring eggs, which will easily destroy the colloid of eggs and make the steamed egg soup thick and hard; If you stir the egg mixture evenly and then add the oil and salt, stir it a few times and put it into the steamer, and the egg custard will be very soft when it comes out. Beat the egg flower soup: add a few drops of vinegar when the soup is boiling, and the egg juice will appear beautiful when it enters the water. Boiling eggs: it is important to master the time, generally 8 minutes ~10 minutes is appropriate. If cooked too raw, protein does not loosen, and it is not easy to digest and absorb. If it is overcooked, the structure of protein changes from loose to tight, and it is also not easy to be digested and absorbed. Special note: scrambled eggs should not be added with monosodium glutamate. The egg itself contains a large amount of glutamic acid and a certain amount of sodium chloride. If monosodium glutamate is added, these two substances will generate a new substance-sodium glutamate, the main component of monosodium glutamate, and the umami taste of the egg itself will be covered up.