Question 2: Is there any nutrition in eating egg yolks? When it comes to vitamins, there's no doubt that the vast majority of them are concentrated in the yolk. Egg yolks have valuable vitamin A, vitamin D, vitamin E and vitamin K. These are fat-soluble vitamins, and there is no trace of them in the egg white. Even the water-soluble B vitamins are mostly found in the yolk. In addition, that light yellow color in the yolk, part of the color from the riboflavin, and riboflavin is vitamin B2, which can prevent the corners of the mouth cracking, tongue, sore lips, cracking and other common ailments.
A variety of trace elements are also the same concentrated in the yolk. Egg yolks have a lot of phosphorus and a lot of iron. Although the absorption of iron in the yolk is relatively low, it still plays an important role for infants who can not eat meat. At the same time, all the lecithin in the egg comes from the yolk, and lecithin provides choline, which helps ingots synthesize an important neurotransmitter, acetylcholine. Therefore, the first complementary food for infants is often egg yolk. Egg yolks are good for your child's iron supplementation, and they are also good for your child's brain development.
In addition to the richness of nutrients and healthful lecithin, egg yolks also contain unexpected healthy ingredients: that is, lutein and zeaxanthin.
Lutein and zeaxanthin are carotenoids, but they can't be converted in the body into vitamin A. Nevertheless, they have a strong antioxidant effect, especially on the eyes. The imaging part of the human eye is the retina, and the retina has a "macula", which has a yellow color that comes from lutein and zeaxanthin. These two substances help the eyes filter harmful ultraviolet rays, slow down the aging of the eyes, and prevent eye diseases such as retinal macular degeneration and cataracts.
Question 3: What is the nutrition of egg yolks?
The question is: What is the nutritional value of the egg yolk?
In fact, all these rumors are not true. The first thing you need to do is to get your hands dirty.
Eggs are rich in complete proteins, and they are a substitute for meat in the food pyramid because their nutrients are similar to those of meat. No one can be deficient in certain nutrients by not eating eggs. On the contrary, eating raw eggs can lead to salmonella infections, which can lead to severe abdominal pain, vomiting, and diarrhea. Eating raw eggs also prevents the absorption of a nutrient called biotin.
Egg yolks are known as a brain tonic because they contain lecithin, but the body can actually produce lecithin, and unless there is a problem with this function, you don't need to take extra lecithin from your diet. Moreover, soybeans and their products also contain lecithin, so there is no need to use this as a reason to eat eggs. So anyone, including fitness professionals, pregnant women, and children, should not eat eggs every day.
The Healthy Eating Guidelines suggest that you shouldn't eat more than three egg yolks a week, except for egg whites, and that you shouldn't get more than 300 milligrams of cholesterol a day. It turns out that egg whites are fat-free, cholesterol-free, and close to pure protein, so they are not as restricted as egg yolks.
Because the fat and cholesterol are all in the yolk, you should minimize the use of the yolk when cooking. For example, you can use four egg whites and three yolks to steam an egg, or use two egg whites to make a cake instead of one egg, all of these methods can reduce the fat and cholesterol in the recipe. Have you ever realized that you have to use a lot of oil to fry an egg? It turns out that a hard-boiled egg contains 72 calories, but an omelette contains 120 calories!
Question 4: Eating egg yolks can supplement what nutrition Egg yolks are rich in fat, including neutral fat, lecithin, cholesterol, etc.; but also rich in calcium, phosphorus, iron and other minerals; at the same time, rich in protein, and is a high biological value of protein; and rich in vitamins, which to vitamin A, vitamin D, vitamin B most. Egg yolk lecithin can be digested by the human body to release choline, choline through the blood to reach the brain, you can avoid intellectual decline, enhance memory; medical experts say lecithin for Alzheimer's nemesis; egg yolk in the lecithin can promote the regeneration of liver cells, but also improve the content of plasma proteins in the human body, to promote the body's metabolism, and enhance immunity.
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Question 5: What is the nutrition of salted egg yolk Salted egg yolk is mainly fat, cholesterol, lecithin. Cholesterol is a double-edged sword: increased will affect the arteries, easy atherosclerosis, cholesterol lack will also cause a series of health problems. Ordinary people consume one to two egg yolks a day is enough, not too much
Question 6: the nutritional value of egg yolk The fat in the egg yolk contains a lot of phospholipids, including yolk proteins, lecithin, glycerol, sterols and cholesterol, etc., the yolk also contains other nutrients, minerals in eggs to iron, sulfur, phosphorus for the most, of which iron in the yolks contain 0.9mg, so yolks for the The yolk is one of the good sources of iron in the daily food.
Vitamins in the vitamin A for the most, per 100g of eggs, vitamin A content of about 400~500 I. U., and are present in the yolk, which is one of the pigments that cause the yolk is yellow. Others are also rich in vitamin B2, B12, vitamin E and vitamin K and other fat-soluble vitamins, pantothenic acid and so on.
The egg yolk has a lot of phosphorus, and a lot of iron. Despite the relatively low absorption of iron in egg yolks, it still plays an important role for infants who cannot eat meat. Also, all the lecithin in eggs comes from the yolk, and lecithin provides choline, which helps synthesize an important neurotransmitter, DD acetylcholine. Therefore, the first complementary food for infants is often egg yolk. Egg yolks are beneficial for iron supplementation and for brain development in children.
Question 7: What nutrients does an egg contain? Eggs are considered a nutritious food, containing protein, fat, lecithin, lecithin, vitamins and minerals needed by the body such as iron, calcium and potassium.
Nutritional Analysis
1. Eggs are rich in protein, fat, vitamins and minerals needed by the body such as iron, calcium, potassium, etc. Proteins are high quality proteins, and have a restorative effect on the damage of liver tissues;
2. Rich in DHA and lecithin, lecithin, and favorable for the development of the nervous system and the body can be beneficial to the brain and improve the memory, and promote liver cell
3. Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogenic substances in the body, and have a cancer prevention effect.
Relevant people
The average person can eat
1. Suitable for weak, malnutrition, anemia and women's postpartum post-disease conditioning; suitable for infants and young children during the development period of tonicity;
2. Suffer from fever, diarrhea, hepatitis, nephritis, cholecystitis, gallstones, avoid eating;
3. Older people with high blood pressure, hypertension, coronary heart disease, it is desirable to a small amount of Eating eggs, generally no more than 1 per day, should not eat more, so *** consumption, both supplemental high-quality protein, but also does not affect the level of blood lipids.
Food Compatibility
Eating with goose meat damages the spleen and stomach; eating with rabbit meat and persimmons leads to diarrhea; at the same time, it is not recommended to eat with turtle, carp, soy milk and tea.
Other related
Eggs and egg white and egg yolk points, the ancients know this especially well. Such as "Compendium of Materia Medica" cloud: egg white, its gas clear, its nature is slightly cold; egg yolk, its gas muddy, its nature warm. Essence is not enough, supplemented with gas, so the egg white can clear gas, cure ambient heat, eye red, sore throat diseases. Form is not enough, supplemented with flavor, so the yolk can complement the blood, the treatment of dysentery, birth disorders. Egg white can moisten the lungs and throat, clearing heat and detoxification, suitable for sore throat, hoarseness, red eyes, heat and pain in the consumption. However, "Food Therapy Materia Medica" and cloud: moving the heart gas, should not be eaten. Egg yolk can nourish yin and moisturize the explosion, nourish the blood to suffer from wind, suitable for deficiency labor and vomiting blood, fever and convulsions, upset and sleepless, fetal leakage of blood consumption. Ming? Li Shizhen said: chicken yellow, odor, thick, so can complement the shape, people said in the past with the same function of Colla Corii Asini, is this intention. But the chicken is difficult to digest, it is not advisable to eat, as the "Materia Medica" cloud: more food is stagnant.
Remarks
1. Uncooked eggs can not be eaten; hard-boiled eggs with cold water soak avoid storage;
2. Maternity in the process of labor and delivery of physical exertion, digestion and absorption function is weakened, the liver detoxification function is reduced, a large number of food is not easy on the body. Under normal circumstances, women eat about 3 eggs a day is enough;
3. Eggs contain almost all the nutrients needed by the human body, eat an egg a day is a lot of longevity is one of the experience of prolonging life;
4. Fresh eggs eggshell intact, no luster, a layer of white powder on the surface, the hand touching the eggshell has a rough feeling, shake the eggs without sound, the eggs of a mouthful of hot air, with a nose close to the eggs! Hot air, with the nose close to the eggshell can be smelled faint lime flavor, the egg into the water, the egg will sink;
5. hairy eggs, rotten eggs, raw eggs are not to be eaten, when playing the eggs must be careful to guard against contamination with bacteria on the eggshell;
6. infants, young children, the elderly, the sick to eat eggs to boiled, steamed is good.
Eggs are nutritious food, very beneficial to human health.
So is it better to eat more? What is the difference between different people?
To make it clear how much eggs a person should eat each day, you first need to figure out what nutrients are in eggs. Eggs contain protein, fat, carbohydrates, vitamins and so on, all of these nutrients are necessary for the human body every day. Therefore, we have long formed the idea - there is nothing wrong with eating eggs every day, so how much is appropriate to eat?
In our existing traditional dietary structure conditions, a day to eat an egg, some even eat two eggs in the morning, this is not harmful, it is good for health. Because eggs are a very important source of protein, and high-quality protein. An egg contains 5 to 7 grams of protein.
Different people eat different amounts of eggs
According to the dietary standards for Chinese residents recommended by the Chinese Nutrition Society, the amount of protein needed by each person a day is about 70 to 90 grams, and the protein content of each 100 grams of eggs is about 12 grams. Take a 70 grams of eggs, the protein content is about 8 grams, accounting for the amount of protein the human body needs a day 1/10. dietary standards also require that a person needs to consume 40 kinds of food every day, nutrition can be balanced. In this way, it seems that one day to eat a maximum of two eggs is enough to eat more than can not be absorbed, but also wasted, which is the amount of ordinary people. But for some special people, such as pregnant women, women in labor and children, is it possible to eat a few more?
Experts ...... >>
Question 8: Is the egg white nutritious or yolk nutritious 5 points People think that the protein in the egg is concentrated in the egg white, in fact, the protein content of the egg white is only about 11%, but the water accounts for 88% of the more. The fat is also concentrated in the yolk, and the fat content of egg white is only 0.2%. The fat in the yolk is dominated by monounsaturated fatty acids, more than half of which are oleic acid, the main component of olive oil, which is beneficial to the prevention of heart disease.
Egg yolks are rich in vitamins
When it comes to vitamins, there is no doubt that most of them are concentrated in the yolk. The yolk contains the valuable vitamins A and D, as well as vitamins E and K. These are "fat-soluble vitamins" and there is no trace of them in the egg white. Even the water-soluble B vitamins are found mostly in the yolk. In fact, the light yellow color of the yolk of the chicken farm eggs, part of the color from the riboflavin, and riboflavin is vitamin B2, which can prevent the corners of the mouth cracking, tongue inflammation, painful cracked lips and other common ailments.
The egg yolk is rich in various trace elements
A variety of micronutrients? It is also concentrated in the yolk. There is a lot of phosphorus in the yolk, and a lot of iron. Although the absorption rate of iron in egg yolks is relatively low, it is still important for infants who cannot eat meat. Also, all the lecithin in eggs comes from the yolk, and lecithin provides choline, which helps synthesize acetylcholine, an important neurotransmitter. That's why the first complementary food for infants is often egg yolk. Egg yolks are good for iron supplementation and for brain development
Question 9: What are the nutrients in egg whites Egg whites, also known as "egg whites" or "egg whites," are the clear, liquid part of the egg that surrounds the yolk. Egg white is initially the cytoplasm of a single-celled egg, and its purpose is to provide nutrients to the developing embryo. This is the reason why egg whites are rich in nutrients and can be used as an ideal nutritional tonic. This article will fully describe its nutritional value and from now on it can be part of your daily diet.
Egg whites are one of the purest and richest sources of protein. Many bodybuilders use protein supplements that are derived from egg white isolation. Stallone in the movie would first crack two eggs into a glass before he started training at 4 a.m. and then drink them raw. This story tells us that egg whites are a good source of protein that can help with muscle building and serve as an ideal bodybuilding nutritional supplement.
Nutrition Facts
Egg whites are the most nutritious part of the egg. The yolk is also not as nutrient dense as it contains a lot of cholesterol and consuming too much of it is bad for your heart health. Here are some nutritional facts about egg whites:
About 90% of egg whites are water.
Besides water, the rest of the egg white consists of proteins, minerals, vitamins, fats and glucose.
In their natural state, egg whites are clear and transparent. They turn white only when cooked. The color shift is due to a change in chemical properties, meaning that the long-chain amino acids break down and form a hard protein structure. This process is known as denaturation.
Egg whites do not contain cholesterol, but contain a lot of protein.
In a standard-sized egg, the egg white provides about 20 calories. These 20 calories come from protein, carbohydrates and sodium.
The most interesting thing about Egg White Nutrition is that it contains 40 different proteins, each of which is highly beneficial to the body. It also contains minerals like zinc, iron, copper, phosphorus, calcium and potassium. All these minerals are necessary for healthy hair, nails, bones and teeth.
Egg whites contain mainly the protein ovalbumin, which plays an important role in the metabolism of the body's enzymes and serves as a store of protein.
However, it is important to remember that excessive consumption of egg whites also has side effects and can cause biotin deficiency. Therefore, eating too much protein is not good for your health. In addition, eating too many egg whites can lead to constipation and the release of excessive sulfur dioxide gas, among other problems.
Egg whites contain vitamins B6, B12, as well as riboflavin and folate. Riboflavin is essential for cell growth in the body. And folic acid is important for maintaining a healthy heart.
Egg whites can be consumed in the form of hard-boiled eggs, scrambled eggs, or even fried eggs. When cooked, most of the nutrients of egg whites are retained and only a small portion is lost. Knowing this will help you get better benefits from eggs.
Question 10: What are the nutrients in hard-boiled eggs? Eggs are eaten in a variety of ways, in terms of absorption and digestibility of nutrients, boiled eggs for 100%, tender fried for 98%, scrambled eggs for 97%, the old fried for 81.1%, boiled water, milk eggs for 92.5%, eaten raw for 30% to 50%. Thus, hard-boiled eggs are the best way to eat, but be careful to chew slowly, otherwise it will affect the absorption and digestion.
Note: Tea eggs should be eaten sparingly, because tea contains acidifying substances, and the combination of iron in the egg, will play a *** role on the stomach, affecting the gastrointestinal digestive function.
More on "10 questions about egg nutrition":
1. How to eat the most nutritious eggs?
Eggs eat a variety of ways, on the absorption of nutrients and digestibility, hard-boiled eggs for 100%, tender fried for 98%, scrambled eggs for 97%, the old fried for 81.1%, open water, milk eggs for 92.5%, eaten raw for 30% to 50%. Thus, boiled eggs are the best way to eat, but be careful to chew slowly, otherwise it will affect the absorption and digestion.
Note: Tea eggs should be eaten sparingly, because tea contains acidifying substances, and eggs in the combination of iron, will play a *** role on the stomach, affecting the gastrointestinal digestive function.
2. Is there a different way to eat eggs for different age groups?
Although hard-boiled eggs are the most nutritious, they are less digestible for children whose digestive function is not perfect.
For infants it is best to eat the yolk from a hard-boiled egg, crushed into a powder and consumed with water or milk.
In the case of children, eggs should be prepared in a variety of ways and flavors to whet their appetite.
For younger children, steamed egg custard, egg drop soup, splashed eggs and fried eggs can be eaten. When a liquid diet is needed, eggs can be washed down with milk or soymilk.
Older children can eat scrambled eggs, egg dumplings, golden hook lasagna rolls, crabmeat eggs and so on.
3. What should I pay attention to when cooking eggs?
Boiled eggs is one of the common way of eating, but if the cooking is not right, often make the egg white cooked and yolk is not cooked; or overcooked, the eggs boiled flowers, egg white yolks are very hard, this is not conducive to digestion and absorption.
The correct way to cook is to put the eggs in cold water in the pot, slow heat to warm up, boil and cook on low heat for 2 minutes. Cease fire and then soak for 5 minutes, so that the eggs cooked out of the egg white tender, yolk coagulation and not old.
According to nutritionists, different boiling time of eggs, digestion time in the body is different: "3 minutes eggs" is slightly cooked eggs, the most easily digested, about 1 hour 30 minutes; "5 minutes" eggs "is half-cooked eggs, in the human body digestion time of about 2 hours; boiling time is too long eggs, the human body digestion to 3 hours 15 minutes.
"5-minute eggs" is not only soft and tender, egg flavor, and beneficial to human nutrition. The U.S. medical community has published a study, 24 adults eat two half-cooked eggs a day, 6 weeks after the blood fat did not rise, the human body is beneficial to the good cholesterol (HDL) anti-increase of 10%.
4. How many eggs a day is best?
Eggs are high protein food, if you eat too much, can lead to an increase in metabolites, but also increase the burden on the kidneys, in general, children and the elderly every day a, teenagers and adults every day two more appropriate.
5. What are the nutrients in eggs?
Protein
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.
Fat
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 the egg is relatively small, should pay attention to with vitamin C-rich foods with food.
6. Egg white and yolk who is more nutritious?
The egg yolk and egg white protein are both high-quality protein, digestibility are very high. However, the other nutrients of egg yolk and egg white have a big difference ...... >>