There are many ways to eat eggs. Some people like to stir-fry and some people like to stew eggs. As we all know, eggs have high nutritional value. Scientific research shows that the absorption and digestibility of eggs are 100% for boiled eggs and steamed eggs, 98% for tender eggs, 97% for scrambled eggs, 92.5% for poached eggs, 8 1. 1% for old eggs and 30% for raw eggs. Therefore, stewed eggs are the most nutritious, which can not only keep the original flavor of eggs, but also avoid the loss of nutrition of eggs. Let's introduce the nutritional value of stewed eggs for everyone.

1, fat

Eggs contain 100 g of fat 1 1.6 g, most of which are concentrated in yolk, and most of them are unsaturated fatty acids. Fat is emulsified and easily absorbed by the human body.

2. protein

Eggs are rich in high-quality protein, and each100g of eggs contains protein12.7g .. The protein contained in two eggs is roughly equivalent to the protein of three fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice. The content of methionine in eggs is particularly rich, but both cereals and beans lack this essential amino acid. Therefore, mixing eggs with cereals or beans can improve the bioavailability of the latter two.

3. Other micronutrients

Eggs also have other important micronutrients, such as potassium, sodium, magnesium and phosphorus, especially the iron in egg yolk is 7 mg/100 g. Eating eggs for babies can supplement the iron deficiency in milk. Eggs are rich in phosphorus, but relatively insufficient in calcium. Therefore, feeding milk and eggs together can complement each other. The contents of vitamins A, B2, B6, D, E and biotin in eggs are also very rich, especially in egg yolk, where vitamins A, D and E are dissolved with fat and easily absorbed and utilized by human body. However, the content of vitamin C in eggs is relatively small, so we should pay attention to eating with foods rich in vitamin C.