Eggs and radishes are not incompatible with each other, so eggs and radishes can be cooked together.

Eggs are eggs produced by hens. They have a hard shell on the outside and air cells, egg whites and yolks on the inside. They are rich in cholesterol and nutrients. They are a good source of high-quality protein and B vitamins. Source, it can also provide a certain amount of fat, vitamin A and minerals; it has the functions of protecting the liver, strengthening the brain and improving vision, etc.

1. Protect the liver

The protein in eggs can repair damage to liver tissue. The lecithin in egg yolk can promote the regeneration of liver cells and increase the amount of plasma protein in the human body. Enhance the body's metabolic function and immune function.

2. Strengthen the brain and improve intelligence

Egg yolk contains triglycerides, cholesterol and vitellin, which have a great effect on the nervous system and physical development. Lecithin can release choline after being digested by the human body, which promotes brain development, improves memory, and prevents Alzheimer's disease.

3. Blood replenishment

Eggs are rich in iron. Iron plays a role in hematopoiesis in the human body and transports oxygen and nutrients in the blood to achieve the effect of replenishing blood.

4. Protect eyesight

Eggs are rich in lutein and zeaxanthin, which can protect the eyes from ultraviolet damage. Eating eggs is also beneficial to computer users who overuse their eyes.

5. Lose weight

Eggs have high nutritional value and high protein content, but low fat and carbohydrate content. Therefore, eating eggs appropriately will not only prevent you from gaining weight, but will also make you lose weight. It can supplement the nutrients needed by the human body.

Nutritional value

Eggs are rich in protein, mainly ovalbumin and ovalbumin. They also contain essential amino acids for the human body and are very similar to the composition of human protein, which is beneficial to the human body's use of eggs. absorption of protein.

The fat in eggs is mainly concentrated in the yolk, which is easily digested and absorbed by the human body. The yolk is rich in sterols, lecithin, calcium, phosphorus, iron, vitamin A, vitamin D and B complex. Vitamins are very helpful in improving the function of the nervous system.

Egg yolk also contains lecithin. After lecithin enters the blood, it will make the particles of cholesterol and fat smaller and keep them suspended, thereby preventing the deposition of cholesterol and fat on the blood vessel walls.

Eggs are particularly rich in methionine and also contain other important trace elements, such as potassium, sodium, and magnesium; eggs are rich in phosphorus, but relatively insufficient in calcium, so combine milk with eggs The same food can be nutritionally complementary.