Eggs are one of the best sources of nutrition for human beings. Eggs contain a lot of vitamins and minerals and protein with high biological value. For people, the protein quality of eggs is the best, second only to breast milk. An egg contains half an apple or half a glass of milk, but it also contains 8% phosphorus, 4% zinc, 4% iron, 12.6% protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B, 5% vitamins B2 and 4. These nutrients are essential to the human body, and they play an extremely important role, such as repairing human tissues, forming new tissues, consuming energy and participating in complex metabolic processes. According to the analysis, every100g of eggs contains14.7g of protein, mainly ovalbumin and ovalbumin, 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 yolk contains more cholesterol, which can be as high as 100 mg per100 g. Therefore, many people, especially the elderly, are cautious about eating eggs, fearing that eating eggs will lead to increased cholesterol and atherosclerosis. In recent years, scientists have found that eggs are rich in lecithin despite their high cholesterol content. 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, scientists believe that for the elderly with normal cholesterol, eating 2 eggs a day will increase the cholesterol in 100 ml of blood by up to 2 mg 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. It is advisable for everyone to eat 1 ~ 2 eggs every day, which is beneficial to digestion and absorption and can meet the needs of the body. Eggs are an ideal natural food for human beings, and we should also pay attention to science in eating. For the elderly, it is best to boil eggs, lie eggs, steam eggs and stir eggs, because frying, frying and frying are delicious, but they are difficult to digest. If eggs are processed into salted eggs, their calcium content will increase obviously, from 55 mg per 100 g to 5 12 mg, which is about 10 times that of fresh eggs. It is especially suitable for middle-aged and elderly people with osteoporosis. Also need to be reminded, never eat raw eggs. Some people think that eating raw eggs is nutritious, which is unscientific. 1.

Eggs are rich in protein, fat, vitamins and minerals needed by human body, such as iron, calcium and potassium. Protein is a kind of high-quality protein, which can repair liver tissue damage. 2.

Rich in DHA, lecithin and yolk protein, it is beneficial to the development of nervous system and body, can strengthen brain and improve intelligence, improve memory and promote liver cell regeneration; 3.

Eggs contain more trace elements such as vitamin B, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects. Protein eggs are rich in high-quality protein,100g eggs contain protein13g. Protein contained in two eggs is roughly equivalent to protein of 50 grams of fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice. Fat100g eggs contain 6g of fat, most of which are concentrated in the yolk, and most of them are unsaturated fatty acids. Fat is milky white and easily absorbed by the human body. Amino Acid Eggs are particularly rich in methionine, but cereals and beans lack this essential amino acid. Therefore, mixing eggs with cereals or beans can improve the bioavailability of the latter two. Other micronutrients There are other important micronutrients in eggs, such as potassium, sodium, magnesium and phosphorus, especially the iron in egg yolk reaches mg/00g；; Eggs are rich in phosphorus, but relatively insufficient in calcium. Therefore, milk and eggs complement each other in food nutrition. Eggs are also rich in vitamins a and B.