Eggs red skin good or white skin good
The main difference
To figure out the difference between red and white eggs, the first thing you need to know is the source of the eggshell color. The color of the egg mainly comes from the pigment secreted on the surface of the hen's reproductive system. Whether the egg is red or white shell depends mainly on the breed of the hen, and the way of feeding and the choice of feed is not necessarily related.
But whether it's a white or red-skinned egg, the main nutrients are protein, fat, vitamins and cholesterol. Food experts have shown that there are differences in some trace elements in different egg varieties, but these differences are minimal, and there is no need to emphasize the difference in color in the process of buying eggs.
Difference between red and white skin of eggs
The reason why the eggshell is white and red is because the pigment secreted by the uterine epithelium of the hen when laying eggs stays on the eggshell caused by the pigment. Different breeds of chickens secrete different colors of pigment, and the color of the egg is different.
In fact, the difference between red-skinned eggs and white-skinned eggs is not very big, there are mainly so two points. First of all, the first point, the red skin eggshell is a little thicker than the white skin, the probability of broken during transportation is a little lower, the storage time is also a little longer than the white skin eggs.
The second difference is the difference in nutrients, after comparison,
red skin eggs fat and cholesterol content than the white skin of some of the higher, and vitamin A and vitamin E and the proportion of protein white skin eggs to be higher, and other nutrients red skin eggs and white skin eggs are not comparable.
So, in fact, red skin eggs and white skin eggs from the nutritional point of view is not much difference. Some people in the picking eggs, very concerned about the color of the eggs, that the red skin eggs than white skin eggs, this point of view does not have much scientific reasoning, in the future do not be misled oh.
Whether it is red eggs or white eggs are good eggs, eggs contain nutrients can be said to be the most uniform and comprehensive, eat an egg every day can guarantee that our body needs almost all the elements, we do not want to miss Oh.
Eggs can not eat with what food
1, eggs + tea
Do not drink tea immediately after eating eggs. Because tea contains a lot of tannic acid, and tannic acid and protein synthesis into an astringent ellagic acid protein, will slow down the bowel movement, thus prolonging the feces in the intestinal tract in the retention time, it is very easy to cause constipation, but also increase the toxic substances and carcinogenic substances are absorbed by the human body may be harmful to the human body's health.
Similarly, a boiled tea egg is also to pay attention to eat less. Because the substances in the tea and protein mixture will produce harmful substances.
2, eggs + soy milk
Eggs and soy milk with food will affect the absorption of nutrients. Protein enters the gastrointestinal, pepsin and pancreatic secretion of trypsin broken down into amino acids, and then absorbed by the small intestine.
Soymilk has a trypsin inhibiting substance that destroys the activity of trypsin and affects the digestion and absorption of protein. Eggs contain a mucus protein that binds to trypsin and renders it inactive, thus impeding protein breakdown.
3, eggs + persimmons
Eat eggs after eating persimmons light will get food poisoning, total will lead to acute gastroenteritis and lung stones. Generally speaking, these two foods at the same time to eat will lead to vomiting, diarrhea, abdominal pain based on the symptoms of acute gastroenteritis.
So if you take the time in 1~2 hours, you can use the method of emetic. Immediately take 20g of table salt and 200ml of boiling water to dissolve, drink once after cooling, if not vomit, can drink more times, quickly promote vomiting. Or can be used fresh ginger crushed juice with warm water. If you take a long time, take some laxatives as soon as possible to eliminate toxic substances from the body.
4, eggs + milk
Some people are accustomed to consume milk and eggs together, this method is not scientific.
Milk contains lactose, lactose is a dimer of galactose and glucose, of which galactose is its nutrition. Eggs contain a lot of protein, will be broken down into amino acids, amino acid absorption will consume energy, at this time, the blood available glucose is less, galactose will be oxidized for energy. Some kind of protein in the egg will react with a certain nutrient in the milk to make the nutritional value decrease, so it is not suitable for the same food.
Eggs can not eat with what 11 kinds of food is the nemesis
5, eggs + rabbit
Eggs can not eat with rabbit, goose and other meats. Li Shizhen in the "Compendium of Materia Medica" said: "Eggs with rabbit food into dysentery." That's because rabbit meat taste sweet cold and sour cold, and egg sweet flat slightly cold, both contain some biologically active substances, *** food will react, stimulate the gastrointestinal tract, causing diarrhea.
6, eggs + monosodium glutamate (MSG)
Eggs and MSG with food to destroy and affect the original flavor. Eggs themselves contain a lot of glutamic acid with the same composition as MSG. When scrambled eggs into the MSG, not only a waste of MSG, but also will destroy and cover the original fresh flavor of the eggs. It inhibits the activity of trypsin in the body. And this enzyme is more heat-resistant and must be destroyed at a higher temperature.
What does egg intolerance mean
A food intolerance is the recurrence of an adverse reaction to a specific food or food ingredient; it is caused by an immune response, enzyme deficiencies, pharmacological effects, provocative reactions, and toxicological reactions; and it can lead to a number of chronic clinical symptoms, mainly in the digestive system, skin symptoms, and the nervous system. Food intolerance does not include toxic reactions to bacteria, fungi, viruses, chemical poisons, irritating foods, and psychological reactions to subjective aversion to certain foods.