Eggs were once considered a "miraculous" gift from nature to mankind, not only as one of the oldest foods known to man, but also as one of the most perfect foods. The protein content of an egg is 12%, with the yolk containing more protein than the white. Egg protein amino acid composition and the human body needs the closest, the nutritional value is also very high, better than other animal proteins; eggs in the fat content of about 10% ~ 15%, 98% of the fat exists in the yolk, the egg white contains very little fat, and the yolk in the fat digestibility; yolk in the vitamin content is also very rich, and a full range of vitamins, including all the B vitamins, vitamin A, vitamin D, vitamin E, vitamin K, vitamin D, vitamin E, vitamin E, vitamin D, vitamin K, and vitamin D, Vitamin D, vitamin E, vitamin K and trace amounts of vitamin C; minerals are mainly present in the yolk part of the egg white part of the lower content, the yolk contains minerals for 1.0% to 1.5%, of which calcium, phosphorus, iron, zinc, selenium and other rich content; egg carbohydrate content is low.