The main nutritional components of black-bone eggs are protein, fat, DHA, lecithin, vitamins, minerals, various trace elements, amino acids and cholesterol. 1. Unsaturated fatty acids: Black eggs are rich in unsaturated fatty acids such as linoleic acid, linolenic acid and n-3 fatty acids, especially "DHA" (docosahexaenoic acid) in n-3 fatty acids, which has an important influence on the development of human brain nervous system. 2. Trace elements and vitamin E: Black eggs are rich in trace elements such as calcium, iron, zinc, manganese, iodine and selenium and high in vitamin E. Vitamin E can remove free radicals and other garbage in the body, protect the cell membrane structure, resist aging, reduce the accumulation of lipofuscin in tissues, and inhibit the occurrence of atherosclerosis, inflammation and tumors. 3. The high-quality protein contained in black-bone chicken eggs can repair liver tissue damage, and lecithin in egg yolk can promote the regeneration of liver cells. Lecithin can reduce serum cholesterol content, improve blood circulation, improve serum lipids, and protect liver and heart health.