Nutritional composition of eggs is as follows:

1, protein: eggs are rich in protein, every 100g eggs contain about 13g protein.

2, fat: eggs are also rich in fat, every 100g eggs contain about 11.1g.

3, amino acids: it contains lysine, leucine, etc..

4, vitamins: at the same time, eggs are also rich in vitamins, such as vitamin A, vitamin E and so on.

5, minerals: eggs contain iron, potassium and other trace elements.

Characteristics of eggs

The appearance of fresh eggs is characterized by a layer of bright gloss on the eggshell, touch is smooth to the touch, darker in color, if you look closely at the fresh eggs of the eggshell is also more delicate, not so rough. In addition to the eggs to the sunlight, fresh eggs are slightly red, translucent, clear yolk outline, not fresh eggs are fuzzy.

Reference: Baidu Encyclopedia-Eggs