Every100g of egg contains protein14.7g, mainly ovalbumin and ovoglobulin, 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 be as high as 98%. Every100g of egg contains fat11~15g, and the fat is mainly concentrated in the yolk, which is 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 are of great benefit to improving the function of 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 although eggs contain more cholesterol, they are also rich in lecithin. When lecithin enters the blood, cholesterol and fat particles become smaller and remain suspended. Thereby preventing cholesterol and fat from being deposited on the blood vessel wall. Therefore, scientists believe that for the elderly with normal cholesterol, if they eat two eggs a day, the cholesterol in their 100 ml blood will increase by at most 2 mg, which will not cause arteriosclerosis. But it is not advisable to eat too much, which is not conducive to gastrointestinal digestion, causing waste and increasing the burden on liver and kidney. Everyone should eat 1 ~ 2 every day.