Shrimp and eggs can be eaten together, because it is very common to put rice and eggs together in summer, especially when we make egg soup, we will use shrimp explosion.

Every100g of egg contains protein12.58g, and contains 8 kinds of amino acids necessary for human body, which is very similar to the composition of human protein. The absorption rate of protein in eggs can reach 98%. Every100g of egg contains11~15g of fat, which is mainly concentrated in yolk and easily digested and absorbed by human body. Egg yolk is rich in lecithin, sterol, egg yolk, calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins. These ingredients have great benefits for improving the function of the nervous system, so eggs are better brain food.

Egg nutrition includes:

Protein: Eggs are rich in high-quality protein. Every100g of eggs contains13g of protein. Protein contained in two eggs is roughly equivalent to protein of 50 grams of fish or lean meat.

Fat: Every 100g egg contains fat 1 1. 1g, and most of the fat is concentrated in the yolk, and most of them are unsaturated fatty acids. Fat is emulsified and easily absorbed by the human body.

Cholesterol: Egg yolk contains more cholesterol, up to 5 10 mg per 100 g. Scientists have found that although eggs contain more cholesterol, they are also rich in lecithin. When lecithin enters the blood, it will make the particles of cholesterol and fat smaller and remain suspended, thus preventing the deposition of cholesterol and fat on the blood vessel wall. Therefore, for the elderly with normal cholesterol, eating 2 eggs a day will increase the cholesterol in 100 ml of blood by 2 mg at most, and will not cause arteriosclerosis. But you shouldn't eat too much. Eating too much is not conducive to gastrointestinal digestion, causing waste and increasing the burden on liver and kidney.