This article directory at a glance: 1, the nutritional value and efficacy of eggs 2, the efficacy and nutritional value of eggs 3, the efficacy and function of eggs and nutritional value 4, the nutritional value and efficacy of eggs What are the nutritional value and efficacy of eggs? 5, the nutritional value and efficacy of eggs and role of eggs to eat what are the benefits of eggs 6, the efficacy and function of eggs What are the efficacy and function of eggs Eggs and efficacy of eggs tasty and nutritious, cooking methods Simple, young and old alike.
Egg protein amino acid ratio is very suitable for human physiological needs, easy for the body to absorb, is one of the human food.
Here's a look at the nutritional value and efficacy of eggs.
Nutritional value of eggs
Eggs are rich in protein and yolk, as well as lecithin, fat, vitamins and calcium, iron, potassium and other minerals that the human body must need.
Fresh eggs contain protein is mainly soft protein, that is, in the egg white, and yolk protein this protein is mainly present in the yolk, the amino acid composition of its protein and human tissue protein is particularly close, so the human body for the egg inside the protein absorption rate is quite high, can be as high as 99.7%.
Effects of eggs
1. Protect the liver
Protein in eggs has a restorative effect on liver tissue damage.
The lecithin in the egg yolk can promote the regeneration of liver cells, and can also increase the amount of plasma protein in the human body, enhance the body's metabolic function and immune function.
2. Protection of eyesight
Eggs contain a lot of vitamin A, lutein, zeaxanthin, these vitamins are beneficial to the eyes, can protect the eyes.
3. Prevent cancer
Eggs contain more vitamin B2, vitamin B2 can decompose and oxidize carcinogenic substances in the human body.
The trace elements in eggs, such as selenium and zinc, also have anti-cancer effects.
According to an analysis of human cancer mortality rates around the world, it has been found that cancer mortality rates are inversely proportional to selenium intake.
4. Supplemental nutrition
Eggs are rich in high-quality protein, and good digestion and absorption, so it is suitable as a nutritious food, the body is not feeling well, or after surgery, children and the elderly are suitable for eating eggs.
5. Delay aging
Eggs contain almost all the nutrients that the human body needs, so it is known as the ideal nutritional library.
Nutritionists call it a complete protein model, insist on eating eggs in moderation, is a lot of longevity is one of the experience of prolonging life.
6. Weight loss
Eggs have a high nutritional value, high protein content, but the content of fat and carbohydrates are relatively low, so a lot of weight loss meals are equipped with boiled eggs, eat some eggs do not have to be afraid of fat, but also to replenish the nutrients that the body needs.
The efficacy and nutritional value of eggsThe efficacy and nutritional value of eggs
The efficacy and nutritional value of eggs, eggs are very much on our health benefits, many people like to make up for the body of an egg in the morning, but the eggs have what exactly is the nutrition? Many people are not very clear, together with the efficacy and nutritional value of eggs is what.
The efficacy and nutritional value of the egg 1
The efficacy and role of the egg
Brain: First of all, we eat eggs can help to promote the health of the brain, mainly in the yolk of the egg lecithin is very rich, and so such substances in the human body digested, this time it can be effective in the release of choline, and choline such a substance can help us to enhance the memory, to help us protect the brain, and so on. The first thing you need to do is to get a good memory, to protect your brain health.
Protecting the liver: protein in eggs is very rich, and protein is a familiar substance, in fact, protein can play a role in repairing liver tissue damage, to help promote liver health, but also can effectively promote liver cell regeneration, to prevent liver disease, but also to promote metabolic function and immune function enhancement.
Calcium: In addition to the effects described above, in fact, in the egg is very rich in calcium, people eat eggs can help promote bone health, so that the egg is particularly suitable for people who want to supplement calcium to eat.
Nutritional value of eggs
In fact, the nutrition in eggs is very rich, which contains all kinds of nutrients essential to the human body, especially protein, fat, yolk pigment, lecithin, vitamin content is particularly rich, and at the same time, in the eggs of iron, calcium, potassium, and other trace elements are also very rich, so that the eggs are very nutritious food.
At the same time in the egg there are other important micronutrients, especially potassium, sodium, magnesium, phosphorus and other trace elements are needed by our body, can be very good to promote the health of our body, especially in the yolk of the egg in the iron content is very rich, is to help everyone to replenish the blood and qi.
If you want to have rosy and smooth skin, you can't do without iron.
In the egg is also extremely rich in protein, which is also the most abundant substance in the egg, protein can have a repair effect on the liver tissue damage, to promote liver health is helpful, especially in the yolk of the lecithin is very rich.
It can also promote the regeneration of liver cells, is a good choice for everyone to prevent liver disease.
Effectiveness and nutritional value of eggs2
Eggs
Alias: chicken, chicken eggs
Contraindications: high fever, diarrhea, hepatitis, nephritis, cholecystitis, coronary artery disease patients to avoid eating.
Suitable for people: the general population can be eaten.
Particularly suitable for infants and young children during development.
Basic introduction of eggs
Eggs, also known as chicken eggs, chicken, is the eggs laid by hens, the outer layer of the hard shell, there is a gas chamber, white and yolk part of the yolk, which is rich in various types of nutrients, is one of the food commonly consumed by humans.
If the egg is fertilized, the chick will hatch in about 21 days.
The egg can be divided into three main parts: the shell, the egg white and the yolk.
1. Eggshell: The complete eggshell is oval in shape and accounts for about 11 to 11.5 percent of the volume of the whole egg.
The eggshell can be further divided into the supershell membrane, the subshell skin, and the air chamber.
Shell membrane: that is, outside the eggshell, a layer of opaque, non-structural membrane; the role is to avoid the evaporation of egg water.
Under-shell membrane: the membrane inside the eggshell, **** two layers; air can freely pass through this membrane.
Air chamber: the space between the two layers of the hypodermis; if water is lost inside the egg, the air chamber will keep growing.
2, egg white: egg white is a semi-fluid gelatinous material in the lower shell skin, the volume of about 57% of the whole egg ~ - 58.5%.
Egg white contains about 12% protein, mainly ovalbumin.
Egg white also contains a certain amount of riboflavin, niacin, biotin and calcium, phosphorus, iron and other substances.
Protein is also divided into concentrated protein, dilute protein.
Concentrated egg white: the part of the egg white near the yolk, the concentration is higher.
Thin egg white: The part of the egg white near the shell, which is thinner.
3, yolk: yolk more in the center of the egg white, suspended by the ties at the poles.
Yolk volume of about 30% to 32% of the whole egg, the main constituent material for the yolk phosphoprotein, in addition to the fat content of 28.2%, the fat belongs to the phospholipid class of lecithin.
On the nutritional side of human beings, egg yolk is rich in vitamin A and vitamin D, and contains high iron, phosphorus, sulfur and calcium and other minerals.
The yolk contains the ovule.
Ovule: a white spot on the surface of the yolk; the ovule is about 3 millimeters in diameter in fertilized eggs and smaller in unfertilized eggs.
The egg's well-proportioned, smooth curves are what make it so difficult to stand up and what makes it so attractive.
Effects and Roles of Eggs
Eggs are sweet in flavor; flat in nature.
Attributed to the lung; spleen; stomach meridian.
Nourishing yin and moistening dryness; nourishing the blood to develop the fetus.
The main heat disease boredom; dry cough mute; red eyes and sore throat; fetal restlessness; postpartum thirst; dysentery; malaria; burns; dermatitis; weak people win.
1, the brain
Eggs on the nervous system and physical development has a great role, which contains choline can improve the memory of all age groups.
2, protect the liver
The protein in eggs has a repair effect on liver tissue damage, and the lecithin in the yolk can promote the regeneration of liver cells.
It can also increase the amount of plasma protein in the human body, enhance the metabolic function of the body and immune function.
3, the prevention and treatment of atherosclerosis
American nutritionists and medical workers to use eggs to prevent and treat atherosclerosis, obtained a surprisingly amazing results, they extracted lecithin from the eggs, walnuts, pig liver, cardiovascular disease every day to the people who eat 4 to 6 tablespoons.
3 months later, the patient's serum cholesterol decreased significantly, obtaining satisfactory results.
4, the prevention of cancer
According to the analysis of the cancer mortality rate of human beings all over the world, it is found that the mortality rate of cancer is inversely proportional to the intake of selenium.
And eggs are rich in selenium.
5, delay aging
Many of the longevity of the elderly one of the experience of prolonging life, is to eat an egg every day.
6, beauty and skin care
Eggs are also rich in iron, iron in the human body plays a role in hematopoietic and transportation of oxygen and nutrients in the blood.
People's faces are red and moist beauty, can not be separated from the iron element.
If the iron is not enough can lead to iron deficiency anemia, so that the person's face yellow, the skin has lost the beauty of the luster.
This shows that the egg is indeed one of the important food to maintain the beauty of the skin.
Nutritional value of eggs
1, eggs contain almost all the essential nutrients, such as protein, fat, lutein, lecithin, vitamins and iron, calcium, potassium, has been called the "ideal nutrient library.
2, eggs contain nutrients for people, second only to breast milk.
An egg contains calories equivalent to half an apple or half a cup of milk, but it also has 8% phosphorus, 4% zinc, 4% iron, 12.6% protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B, 5% vitamin B2, and 4% vitamin B6.
Eggs shopping
1, the eggshell sensory identification: with the eyes to observe the appearance of the egg shape, color, cleanliness.Good quality fresh eggs, eggshell clean, intact, no luster, a layer of white frost on the shell, bright color.
Sub-quality fresh eggs, eggshell cracks, choking nest phenomenon; eggshell broken, egg white spillage or mild mold outside the shell, etc..
More inferior fresh eggs, eggshell dark, shell surface broken and large breach, most of the egg white outflow.
Inferior fresh eggs, the shell surface of the powder cream off; shell color oily, dark gray or dark black, with oil-like leaching; there are more or larger 'mold spots.
2, hand feel identification: that is, with the hand feel the surface of the egg is rough, weighing the weight of the egg, the egg in the palm of your hand to turn over and so on.
Good quality fresh egg shell rough, the weight is appropriate.
Sub-quality fresh eggs, eggshell cracks, pinch nest or broken, feel smooth; more inferior fresh eggs, eggshell broken, egg white flow.
The weight of the hand is light; when the egg is turned over in the palm of the hand, it is always one side down (shell egg).
Inferior quality eggs are smooth to the touch and too light or too heavy to weigh.
3, listen to the identification: the eggs in the hand, gently shake the eggs and eggs touch each other, listen to the sound; or hand shake, listen to the sound.
Good quality fresh eggs and eggs touch each other sound crisp, holding the egg shaking no sound.
Sub-quality fresh eggs and eggs touching the sound of dumb (cracked eggs), hand shaking the contents of the flow of feeling.
Inferior quality fresh eggs and eggs touch each other with a rattling sound (hatching eggs), empty sound (splash eggs).
Holding the egg in your hand and shaking the contents is a wobbling sound.
4, nose identification: that is, with the mouth to the eggshell gently a mouthful of hot air, and then use the nose to smell its odor.
Good quality fresh eggs have a slight lime flavor.
Sub-quality eggs have a slight lime flavor or mildly musty.
Bad-quality fresh eggs have a musty, sour, stinky and other bad smell.
The efficacy and nutritional value of eggs3
Eggs are divided into earth eggs and ocean eggs:
Earth eggs refer to eggs laid by farm-raised earth chickens, while ocean eggs refer to eggs laid by chickens raised in chicken farms or by chicken professionals using synthetic feed.
Which of these two types of eggs has more nutritional value is still debated.
Scientifically, the 17 anky acids content of the two kinds of eggs were measured and analyzed, and there was no significant difference, but the nutritional value of the earth eggs was slightly higher.
But many people are now willing to buy earth eggs because they are more ecologically farmed.
It's hard to tell the difference between the two kinds of eggs, so here are some lessons you can learn.
From the appearance of the eggs, earth eggs are slightly smaller, thinner shells, lighter in color, and fresher with a thin white film.
And ocean eggs have slightly thicker shells and a darker color.
If you're still not sure, you can open the shell after purchase, the yolk is slightly smaller, golden-yellow eggs; yolk is slightly larger, light yellow for the eggs.
Alternative names of eggs:
Chicken eggs, chicken seeds
Effects and functions of eggs:
Sweet and flat in nature.
It can replenish yin and benefit blood, remove vexation and calm the mind, replenish the spleen and stomach.
It is used for milk reduction due to blood deficiency, or vertigo, night blindness; weakness after illness, malnutrition; deficiency of yin and blood, insomnia and irritability, palpitations; lung and stomach yin injury, dysphonia and pharyngolaryngeal pain, or vomiting and so on.
There are many ways to eat it, such as frying, stir-frying, steaming, boiling, punching or boiled egg flower.
In addition to single use, can also be used in conjunction with the application.
If the yin and blood deficiency, insomnia and palpitations, the available raw rhubarb, Maimendong, lily 12g, decoction of juice, punch into the egg stirred to serve.
Yin deficiency, loss of voice, sore throat can be taken with rock sugar.
Nutritional value of eggs:
Eggs contain protein, containing essential eight amino acids; fat containing a lot of lecithin, triglycerides, cholesterol and yolk pigment; minerals such as iron, phosphorus, calcium; vitamins A, B2, B6, D, E and niacin.
Have high nutritional value and certain medical utility.
People for eggs:
General people are suitable.
It is also the ideal food for infants, pregnant women, women in labor and patients.
It can be said that eggs are both economical and essential food in our life.
But the nutrient-rich egg is not the more you eat the better, and not everyone can safely eat.
High fever patients in the egg protein for complete protein, into the body can be decomposed to produce more extra calories, called the special power effect of food.
This special power effect to protein effect is the largest, increasing the effect of calories up to about 30%.
So, the feverish patients eat eggs after the increase in body heat production, heat dissipation is reduced, as on the fire, in the fever is unfavorable.
In addition, the fever patients with reduced secretion of the digestive glands, a variety of digestive enzymes decreased in vitality, should eat a light diet, eat less food containing high protein.
The hepatitis patients more consumption of egg yolk will increase the burden on the liver, not conducive to recovery.
This is because egg yolk contains fatty acids and cholesterol, and fatty acids and cholesterol need to be metabolized in the liver.
The overburdening of the liver is not conducive to the recovery of hepatitis, therefore, hepatitis patients should not eat egg yolk.
Kidney disease patients with nephritis patients with renal function and metabolism decline, the amount of urine is reduced, the body metabolites can not be all discharged by the kidneys out of the body, if the consumption of too many eggs, can make the body urea increase, leading to nephritis aggravate the condition, and even uremia.
The consumption of eggs in the advanced stage of hypertension can cause renal arteriosclerosis, systemic lupus erythematosus with renal damage and a variety of chronic renal disease leading to chronic renal failure, should be cautious to eat eggs or follow the doctor's advice.
Elderly eggs contain high cholesterol, cholesterol is generally believed to lead to hyperlipidemia, coronary heart disease, atherosclerosis and other geriatric diseases, which gives rise to the elderly should not eat eggs.
But, in recent years, some scientists have proved through experiments, although eggs contain cholesterol, but lecithin content is also rich in lecithin on cardiovascular disease has a therapeutic effect, lecithin can be absorbed into the blood to make the cholesterol and fat particles in the blood to become smaller and remain suspended, thereby reducing the cholesterol and fat deposits in the blood vessel wall.
So, the serum cholesterol concentration of normal elderly people eat an egg a day will not cause atherosclerosis.
On the contrary, other nutrients in eggs provide many benefits.
Protein allergy some people eat eggs will have a stomachache, which is caused by an allergy to eggs.
Egg proteins have antigenic properties, and the gastrointestinal mucosal surface with antibodies to the sensitized mast cells can cause an allergic reaction.
The mast cell particles release histamine and other chemicals, which cause gastrointestinal mucosal congestion, edema, gastrointestinal spasms, causing stomach pain or abdominal pain, diarrhea and other allergic symptoms.
Therefore, not eating eggs or foods containing eggs is the most effective way to prevent and control them.
Taboos of eating eggs:
Eating eggs must be cooked, do not eat raw, when playing eggs must also be careful to prevent contamination to the eggshell on the bacteria.
Infants, young children, the elderly, the sick should eat eggs should be boiled, lying, steaming, dumping for good.
Hairy eggs, rotten eggs can not be eaten.
Coronary heart disease people should not eat too many eggs to no more than 1 per day is appropriate, for those who already have hypercholesterolemia, especially heavy patients, should try to eat less or do not eat, or can be taken to eat egg white and do not eat the yolk, because the yolk of the cholesterol content than the protein is three times higher than the yolk, up to 1,400 milligrams per 100 grams.
Eggs are commonly eaten food, many people know that its nutritional value is very high, but ignored the dietary taboos of eating eggs.
In the daily diet, eggs and sugar, soy milk, rabbit meat with food, is a few of the biggest misunderstandings.
Many places have the habit of eating sweetened poached eggs.
In fact, eggs and white sugar cooked together, will make the amino acids in the egg protein to form a fructose-based lysine conjugate.
This substance is not easy to be absorbed by the body, and will have adverse effects on health.
Drinking soy milk in the morning when eating an egg, or eggs in the soy milk boiled, is also many people's dietary habits.
Soymilk is sweet and neutral in nature, containing vegetable protein, fat, carbohydrates, vitamins, minerals and many other nutrients, and drinking it alone has a strong tonic effect.
But there is a special substance called trypsin, which combines with the egg white ovalbumin to cause loss of nutrients and reduce the nutritional value of both.
Eggs also have a dietary taboo, is not to eat with rabbit.
The Materia Medica said: "Eggs with rabbit food into dysentery.
"Rabbit meat taste sweet, cold and sour cold, eggs sweet and cold, both contain some biologically active substances, *** food will react, stimulate the gastrointestinal tract, causing diarrhea.
The efficacy and role of eggs and nutritional value of eggs contain almost all the nutrients needed by the human body, such as: protein, amino acids, a variety of vitamins, calcium, phosphorus, iron, potassium and other mineral elements.
The following effects on the human body: 1. Supplementation of nutrients, promote growth and development, prevent osteoporosis, improve malnutrition and other symptoms.
2. Promote the regeneration of liver cells, increase the body's plasma protein content, enhance the body's metabolic function and immune function.
3. It promotes the development of brain cells, protects the nervous system, enhances memory, and strengthens the brain.
What are the nutritional values and effects of eggs? Value:
Every 100 grams of eggs contain 12.58 grams of protein, mainly ovalbumin and ovoglobulin, which contains 8 essential amino acids, and the composition of the human body with the protein is very similar to the body's protein, the human body can be as high as 98% of the absorption rate of egg protein.
Every 100 grams of eggs contain 11 to 15 grams of fat, mainly concentrated in the yolk, but also very easy to be digested and absorbed by the human body, the yolk is rich in lecithin, sterols, lutein and calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins.
Effects:
1, enhance memory.
The lecithin, cholesterol and lecithin in egg yolks play a great role in promoting the development of the nervous system.
Eggs contain lutein and zeaxanthin, which have the effect of improving cognitive function.
2, lower blood sugar.
Multiple nutrients in eggs can improve the body's ability to metabolize sugar and reduce the risk of chronic diseases such as diabetes.
In 2015, a University of Eastern Finland study published in the American Journal of Clinical Nutrition found that eating four eggs a week reduced the risk of type 2 diabetes by 38 percent.
3. Weight control.
Eggs are rich in high-quality protein, which can increase satiety after meals and slow down gastric emptying, helping to reduce calorie intake and play a role in weight control.
4, improve immunity.
Protein is a key substance of the human immune system, the protein in the egg is of high quality, and the digestive absorption rate is relatively high.
Eggs also contain a variety of vitamins, which play a role in improving human immunity.
Note:
While eggs are comprehensively nutritious, they should be consumed in moderation.
Boiled eggs eat 1~2 per day, fried eggs contain more oil, eat 1~2 times a week can be.
The Chinese people have the custom of sending eggs and eating eggs during the month of birth, and surgical patients often eat a lot of eggs to supplement their nutrition.
High key suggests that pregnant women, surgical patients do not need to eat too many eggs, eat 1 to 2 a day can be.
Chen Xiafei said, people with allergies, gallstones, pancreatic diseases, it is best not to eat too much, especially fried eggs, easy to cause elevated blood lipids, is not conducive to treatment and recovery.
The above content reference: People's Daily - eggs nutrition most complete?4 health benefits! Boiled best, Baidu Encyclopedia - eggs
Nutritional value and efficacy of eggs and the role of what are the benefits of eating eggs eggs have the role of supplementing high-quality protein, increase satiety, protect the stomach, as well as help in weight loss, weight control.
Eggs have the role of supplementing high-quality protein, we all know that protein is the material basis of all life, compared with porridge and bread and other substances, the amino acid composition of the protein in the egg is better, and the composition of its essential amino acids and the human body is basically similar to the biological value of all food is also the best.
Additionally, the absorption and utilization rate of protein in eggs is also higher than that of porridge and bread, etc. Secondly, eggs have the effect of increasing the feeling of satiety, eggs are not only rich in nutritious protein, but also able to replenish all kinds of amino acids needed by the human body, in addition, eggs also have a protective effect on the stomach.
Because it can slow down the gastric emptying speed, the feeling of satiety after eating will be prolonged.
According to expert research, adding some eggs to breakfast, one's sense of satiety will increase, in addition, eggs have a weight loss effect, eating eggs for breakfast can reduce the calorie intake for lunch as well as for the whole day, and this can achieve the effect of weight control.
What are the effects and functions of eggsWhat are the effects and functions of eggs
What are the effects and functions of eggsWhen it comes to eggs, I believe that we should not be unfamiliar.
Eggs are a relatively common egg food in life, which is rich in nutrients and has many effects on the human body.
Below I will share with you specifically what are the effects and functions of eggs, interested friends hurry to understand it.
What are the effects and functions of eggs1
What are the effects and functions of eggs
1, brain-healthy
Eggs have a great role in the development of the nervous system and the body, which contains choline can improve the memory of all age groups.
2, protect the liver
The protein in eggs has a repair effect on liver tissue damage, and the lecithin in the yolk can promote the regeneration of liver cells.
It can also increase the amount of plasma protein in the human body, enhance the metabolic function of the body and immune function.
3, the prevention and treatment of atherosclerosis
American nutritionists and medical workers to use eggs to prevent and treat atherosclerosis, obtained a surprisingly amazing results, they extracted lecithin from the eggs, walnuts, pig liver, cardiovascular disease every day to the people who eat 4 to 6 tablespoons.
3 months later, the patient's serum cholesterol decreased significantly, obtaining satisfactory results.
4, the prevention of cancer
According to the analysis of the cancer mortality rate of human beings all over the world, it is found that the mortality rate of cancer is inversely proportional to the intake of selenium.
And eggs are rich in selenium.
5, delay aging
Many of the longevity of the elderly one of the experience of prolonging life, is to eat an egg every day.
6, beauty and skin care
Eggs are also rich in iron, iron in the human body plays a role in hematopoietic and transportation of oxygen and nutrients in the blood.
People's faces are red and moist beauty, can not be separated from the iron element.
If the iron is not enough can lead to iron deficiency anemia, so that the person's . The face is yellowish, and the skin has lost the luster of beauty.
It can be seen that the egg is indeed one of the important food to maintain the beauty of the skin.
What are the effects and roles of eggs2
Nutritional value of eggs
1, eggs are rich in protein, fat, vitamins and iron, calcium, potassium and other minerals needed by the human body, protein for high-quality protein, liver tissue damage has a restorative effect;
2, rich in DHA and lecithin, lecithin, on the nervous system and body Development is favorable, can be brain-healthy, improve memory, and promote liver cell regeneration;
3, eggs contain more vitamin B and other trace elements, can decompose and oxidize carcinogenic substances in the human body, with anti-cancer effect.
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