protein is contained in the egg white and yolk.

The main components of egg yolk are 17.5% protein, 32.5% fat, about 48% water, 2% minerals and various vitamins. People think that the protein of eggs is concentrated in protein. In fact, the protein content of egg white is only about 11%.

The fat is mostly concentrated in the yolk. The fat in egg yolk is mainly monounsaturated fatty acids, more than half of which is the main component of olive oil-oleic acid, which is beneficial to prevent heart disease.

Extended information:

In the field of nutrition, egg yolk has a good reputation as a nutritious food. Patrick, a British nutrition expert, recently published a new book, The Best Nutrition for the Brain, which gave eggs the title of "the best brain-nourishing food".

Eggs are rich in protein and 17 kinds of amino acids, carbohydrates, calcium, iron and other components, with the most suitable proportion of amino acids for human needs, especially phospholipids and choline, which modern people lack. It can be said that eggs are a treasure house of nutrition.

Although eggs are common food on the table, many people have some misunderstandings about eggs. For example, many people think that egg yolk contains a lot of cholesterol and will throw it away when eating eggs.

Gao Jian, director of the Nutrition Department of Zhongshan Hospital affiliated to Fudan University, told the reporter of Life Times that cholesterol synthesized by human body is related to genetic and metabolic abnormalities, and has little to do with cholesterol in food. Although eggs have high cholesterol content, they also contain cholesterol-lowering ingredients.

Lecithin, which is rich in egg yolk, is a powerful emulsifier, which can make cholesterol and fat particles extremely fine, emulsify them into fine particles suspended in blood without being deposited on the blood vessel wall, and can be used by cells through the blood vessel wall smoothly, thus reducing cholesterol in blood. Therefore, ordinary people eating 1~2 eggs a day will not lead to an increase in cholesterol.

Some people think that peasant eggs, red-hearted eggs and red-shelled eggs are more nutritious. In this regard, Gao Jian said that the nutrient content of farmer's eggs is not higher than that of ordinary eggs, and the sanitary environment for laying hens is not easy to control, so it is more likely to be polluted. The nutrition of eggs has nothing to do with the color of eggshells, but with the variety of chickens.

There is no scientific basis for thinking that red-heart eggs are more nutritious. The color of egg yolk is greatly influenced by carotene and lutein. If additives are added to chicken feed, the color of egg yolk can become redder. Therefore, when buying eggs, if you find that the yolk color is too bright, you need to be vigilant.

enhance memory. Lecithin, cholesterol and vitellin in egg yolk play a great role in promoting the development of nervous system. Eggs contain lutein and zeaxanthin, which can improve cognitive function.

lower blood sugar. A variety of nutrients in eggs can improve the body's ability to metabolize sugar and reduce the risk of chronic diseases such as diabetes. In 215, a study published in the American Journal of Clinical Nutrition found that eating four eggs a week reduced the risk of developing type 2 diabetes by 38%.

control your weight. Eggs are rich in high-quality protein, which can increase satiety after meals, delay the emptying speed of the stomach, help reduce calorie intake and control weight.

improve immunity. Protein is the key substance of human immune system. The quality of protein in eggs is high, and its digestion and absorption rate are also high. Eggs also contain a variety of vitamins, which have a certain effect on improving human immunity.

Reference: People's Daily Online-Eggs are the most nutritious and the four health benefits are best boiled.