Egg whites contain 11.6% protein and 84.4% water. Lipids account for 0.1 percent, carbohydrates 3.1 percent, and minerals 0.8 percent (the previous values total 100 percent). The composition of the egg yolk is 51.5% water, 15.2% protein, 28.2% lipids, 3.4% carbohydrates, and 1.7% minerals (total of the previous values is 100%).

Nutritional value of eggs:

1. Eggs are rich in protein, fat, vitamins and iron, calcium, potassium and other minerals that the human body needs, protein is a high-quality protein, liver tissue damage has a restorative effect;

2. Rich in DHA and lecithin, lecithin, beneficial to the development of the nervous system and the body can be beneficial to the brain and improve memory, and promote the regeneration of liver cells;

3. Liver cell regeneration;

3. Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogenic substances in the body, with anti-cancer effects.

Effects and functions

1. Brain health and intelligence: eggs have a great effect on the nervous system and physical development, which contains choline can improve the memory of all age groups.

2. Protect the liver: the protein in eggs has a repair effect on liver tissue damage, and the lecithin in the egg yolk can promote the regeneration of liver cells. It can also increase the amount of plasma protein in the human body and enhance the metabolic function and immune function of the muscle.