Fresh eggs contain, among other proteins, ovalbumin (in the egg white) and yolk protein (mainly in the yolk). The amino acid composition of the protein is closest to that of human tissue protein, so the absorption rate is quite high, up to 99.7%. Fresh eggs contain fat, mainly concentrated in the yolk. In addition, the yolk also contains lecithin, vitamins and minerals, these nutrients help to enhance the function of the nervous system, so the yolk is a better brain-boosting food. Regular consumption can enhance memory and prevent memory loss in the elderly.

Chinese medicine believes that eggs are sweet in flavor and flat in nature, and have the effect of tonifying the middle and benefiting the qi, nourishing the yin and strengthening the body as well as beautifying the skin.

Essence is insufficient, supplemented by gas, the form is insufficient, supplemented by blood, egg both gas and blood, so it can clear gas. It can replenish blood, nourish can yin,

moisten the skin." Therefore, eat more

eggs appropriately, there are health, anti-aging, skin beauty and so on.

Eggs contain a variety of essential amino acids, similar to the composition of human proteins, is an ideal natural "tonic". But in recent years, more and more people regard the egg as a cause of hypertension, atherosclerosis, coronary heart disease and other diseases of the culprit, the reason is that it contains high cholesterol, so that the original patients with the above diseases feel that, and then eat eggs, is simply "fuel on the fire". Many people began to stay away from eggs, and even "talk about eggs". Some studies have found that excessive intake of cholesterol will make the blood cholesterol rise, the occurrence of cardiovascular and cerebrovascular diseases and blood cholesterol is closely related to the rise in eggs is precisely a high cholesterol-containing food. So, in the daily diet, people really want to stay away from eggs? Eggs can protect the cardiovascular In recent years, many nutritionists began to recommend the use of eggs to combat atherosclerosis. American nutritionists extract lecithin from eggs, cardiovascular patients to eat 4 to 6 tablespoons a day, 3 months later, the patient's serum cholesterol significantly reduced. This research result has been the attention of the medical profession, countries have been used in this method for clinical use, are satisfied with the results. Kansas State University researchers, through a strict imitation of human physiology test found that lecithin can interfere with the absorption of cholesterol, significantly reduce the absorption of cholesterol in the small intestine. Boston internist Dr. Berman for more than 400 overweight police officers formulated a diet recipe, which must be eaten every day on the eggs. 8 years later, these 400 police officers have not been found in the blood cholesterol levels increased, and there has not been a case of heart disease. There are also studies confirming that lecithin is a powerful emulsifier, can make cholesterol and fat particles become very fine, emulsified into fine particles suspended in the blood, not deposited in the blood vessel wall, and can be smoothly through the blood vessel wall by the cell utilization, thus reducing the cholesterol in the blood. Therefore, many scholars believe that eating eggs is not only harmless, but also on the cardiovascular system has a special protective effect. Turkey's National Mediterranean University School of Medicine, head of the Department of Cardiology Aysay's latest research shows that eggs in the unsaturated fatty acids can also reduce cholesterol, so patients with high cholesterol to eat an egg a day, helps to reduce cholesterol. In addition, the level of total cholesterol does not reflect the chances of developing heart disease, so cholesterol is divided into "good cholesterol" (HDL, high-density lipoprotein cholesterol) and "bad cholesterol" (LDL, low-density lipoprotein cholesterol). An egg (about 50-60 grams) contains about 234 mg of cholesterol, which is combined with proteins to form lipoproteins, among which there is a large amount of "good cholesterol" - HDL, which has the effect of removing cholesterol from the walls of blood vessels. It has the function of removing cholesterol from the walls of blood vessels. Therefore, in recent years, many developed countries, the medical profession canceled the cardio-cerebral vascular patients avoid eating eggs "ban". Eggs are not caused by hyperlipidemia "mastermind" Some people object that the more eggs eat, often the higher the blood fat, and how to explain it? In addition, the United States and European countries in the 1982-1987 dietary fat content and cardiovascular disease in humans after a series of investigations, put forward recommendations, that is, by reducing the intake of animal fats, human health can be improved. The so-called animal fat, of course, includes egg fat. In fact, people who eat a lot of eggs tend to favor animal foods as well, and eat more pork, beef and mutton, which means that they eat a larger amount of animal fats, i.e. saturated fats. Saturated fatty acids have a synergistic effect with cholesterol and are detrimental to lipid metabolism. In fact, according to the modern index of acceptable fats in the diet, the fat composition of eggs is in many cases far superior to that of many highly regarded animal products. Of course, if a person has been diagnosed with hyperlipidemia, cholesterol intake should be limited in the daily diet, and eggs are included in the restricted foods, but they do not have to be rejected completely. If you consume a certain amount of cereals, vegetables and fruits every day, and eat less heavy foods, then cholesterol is generally not excessive. Close to the egg to prevent disease has been determined that the fat content of eggs is about 10%, relative to other animal foods is relatively low, especially in the fat in the monounsaturated fatty acid proportion is high, greater than 40%, this fatty acid and olive oil in the main components of the same, for the maintenance of the human body's normal blood cholesterol level is favorable. Eggs have a high protein content, a reasonable amino acid composition, easily absorbed by the body; B vitamins, fat-soluble vitamins A and D are abundant, and the content of minerals and trace elements is also very rich. Egg yolk is also rich in lecithin, which is a powerful emulsifier that can make fat and cholesterol particles smaller, so that blood cholesterol is reduced, which is conducive to lipid metabolism. Lecithin is converted into acetylcholine in the brain, which has the ability to enhance memory, thinking and analysis, and delay the decline of brain function. There have been British doctors let memory loss patients take 25 grams of lecithin daily, six months later, the patient's memory has improved significantly. Japanese scientists also lecithin as the treatment of Alzheimer's disease drugs. Eggs also contain lutein and zeaxanthin, these two substances on the prevention of macular degeneration of the eye and age-related diseases have a certain role. How many eggs a day is best This varies from person to person on a case-by-case basis. Born 4 months of infants, you can start to eat boiled old egg yolk puree, from a small amount of gradual increase; 6 months of age when you can eat tender egg custard; 3 to 6 years of age of children, the daily need for protein 35 to 55 grams, half of which comes from rice, noodles and other plant foods, the rest of the supply of high-quality proteins from milk, eggs, meat and soy products. A medium-sized egg can supply about 6.3 grams of protein. If too many eggs are eaten, it will inevitably affect the intake of other foods, which will easily lead to nutritional imbalance (especially iron and calcium may be insufficient), and too much protein will also increase the burden on the liver and kidneys. Adolescent growth and activity, eat 1~2 eggs a day, or occasionally eat more is not a big problem. Adults eat how many eggs a day depends largely on the individual's physiological condition, health, nature of work, dietary habits, tolerance level, egg cooking and distribution methods. For example, women need to increase nutrition during pregnancy, lactation, postpartum, and when mental labor is stressful, no matter making soup, pastry, or dishes, eggs are the most ideal food. As for the elderly, eat an egg a day, will not cause significant changes in blood cholesterol levels, even if the blood fat is slightly high, the consumption of 3 eggs per week is also possible. Tips: Nutritional Value of Eggs Eggs are recognized as a natural and ideal food because of their reasonable nutrient composition and the high physiological value of the protein they contain. Therefore, some people compare eggs to the ideal nutritional reservoir for human beings. Protein: every 100 grams of eggs contain 12.7 grams of protein, two eggs contain protein is roughly equivalent to the protein contained in 3 two fish or lean meat. The digestibility of egg protein is also highest in milk, pork, beef and rice. Egg protein contains all essential amino acids, of which methionine is particularly rich, while cereals and legumes are deficient in this amino acid, so mixing eggs with cereals or legumes can improve the bioavailability of the latter two. Fat: Eggs have more fat in the form of unsaturated fatty acids, which are easily absorbed by the body. Micronutrients: Eggs also contain essential micronutrients, such as potassium, sodium, magnesium, phosphorus, and especially iron in the yolk up to 7 mg/100g. Egg consumption in infants can supplement the lack of iron in milk. Eggs are also rich in phosphorus but relatively deficient in calcium, so pairing milk with eggs can be a nutritional complement. Eggs are also rich in vitamins A, B2, B6, D, E and biotin, especially in egg yolks, where vitamins A, D and E are easily absorbed and utilized by the body by dissolving with fat. However, the content of vitamin C in eggs is relatively small, and attention should be paid to the consumption of foods rich in vitamin C with.　　A medium-sized eggs, on average, weighs about 50 grams, if an egg and 50 grams of lean meat to compare the quality of egg protein and fat than lean meat, vitamin content is also higher, but the price is cheaper than lean meat, from the nutritional and economic considerations are to eat eggs are more cost-effective.