Eggs are rich in high-quality protein, per 100 grams of eggs containing 12.7 grams of protein, two eggs contain protein roughly equivalent to 3 two fish or lean meat protein. The digestibility of egg protein is also highest in milk, pork, beef and rice.
Eggs are particularly rich in methionine, an essential amino acid that cereals and legumes lack, so mixing eggs with cereals or legumes improves the bioavailability of the latter two.
Eggs contain 11.6 grams of fat per 100 grams, mostly concentrated in the yolk, to unsaturated fatty acids, fat is milky, easy to be absorbed by the body.
Other micronutrients
Eggs also have other important micronutrients, such as potassium, sodium, magnesium, phosphorus, and especially iron in the yolks up to 7 mg/100 grams. Eggs are consumed by infants to supplement the lack of iron in milk. Eggs are rich in phosphorus, but calcium is relatively insufficient, so the milk and eggs *** with feeding infants can be nutritional complementary. Eggs are also rich in vitamins A, B2, B6, D, E and biotin, especially in the yolk, vitamin A, D and E and fat dissolved easily absorbed and utilized by the body. However, the content of vitamin C in eggs is relatively small, and attention should be paid to eat with vitamin C-rich foods.
Steaming this method of consumption, you can maximize the nutrition of food and the most original flavor. The high nutritional value of steamed eggs exceeds that of common meats, making them a good choice for vegetarians who need enough protein.