The nutritional composition of eggs is relatively comprehensive, egg white is rich in high quality protein, riboflavin, niacin, biotin and calcium, phosphorus, iron and other substances; while the yolk is rich in lecithin, vitamin A, vitamin D, and contains more iron, phosphorus, sulfur, calcium.
1. Protein: eggs contain a large amount of protein, and mostly belong to the whey protein, the human body's absorption and utilization rate is high, therefore, the egg is the life of the best choice for supplemental protein.
2. Lecithin: egg yolk contains more lecithin, this kind of material is the human brain of the necessary nutrients, often moderate consumption of eggs, can play the role of brain puzzle.
Effects
Eggs are good for the vitality, moisturize the lungs and pharynx, nourish the yang and moisturize the dryness of the efficacy of the egg, very suitable for weak, malnutrition, anemia, infants and young children to eat.
1. Brain and brain
Lecithin, triglyceride, cholesterol and lecithin in egg yolks have a great effect on the nervous system and physical development. After lecithin is digested by the body, it releases choline, which improves memory in all age groups.
2. Delay aging
Eggs contain almost all the nutrients that the human body needs, many of the longevity of the elderly one of the experience of prolonging life, is to eat an egg every day. Eggs processed into salted eggs, calcium content will increase significantly, can be increased from 55 mg per 100 grams to 520 mg, about 10 times as much as fresh eggs, especially suitable for people who want to supplement calcium. Moreover, eggs are especially suitable for middle-aged and elderly people to eat, high blood pressure, high blood cholesterol people can also be taken in large quantities.