We can eat together. All belong to the eggs laid by birds and are rich in protein.

Pigeon eggs introduced: pigeon eggs is an egg laid by pigeons or domestic pigeons of the pigeon family; It contains a variety of amino acids and 8 vitamins necessary for human body. It is a treasure with high protein and low fat. Pigeons' eggs are symmetrical, and the surface is smooth, delicate and transparent. Pigeon eggs is sweet, salty and flat, and has the effects of nourishing liver and kidney, benefiting qi and caring skin. It can enhance human immunity and hematopoietic function, and is more effective for postoperative wound healing, maternal recovery and conditioning, and children's development and growth.

Nutritional value: pigeon eggs is sweet, salty and flat; Has the effects of nourishing liver and kidney, benefiting essence and qi, caring skin, strengthening yang, refreshing mind, eliminating sores, and treating impotence and malnutrition; Mainly used for treating soreness and weakness of waist and knees, fatigue and weakness, palpitation and insomnia and other diseases caused by kidney deficiency; During the epidemic of measles, letting children eat two cooked pigeon eggs every day can not only prevent measles but also detoxify; Women with anemia, irregular menstruation and deficiency of qi and blood often eat pigeon eggs, which not only has the function of beautifying and smoothing skin, but also can cure diseases, making people full of energy, radiant and beautiful skin.

Introduction: Eggs, also called chicken eggs and eggs, are laid by hens. They have a hard shell outside, and there are air chambers, egg whites and yolk inside. Eggs can be divided into three parts: shell, protein and yolk. Eggs contain a lot of vitamins and minerals and protein with high biological value, which is one of the foods commonly eaten by human beings. In August, 20 15, archaeologists discovered eggs as funerary objects in Chishui, presumably with a history of more than 2,000 years.

Nutritional value: Every100g of egg contains protein12.8g, mainly ovalbumin and ovalbumin, and contains 8 kinds of amino acids necessary for human body, which is very similar to the composition of human protein. The absorption rate of egg protein by human body can be as high as 98%. Every100g of egg contains11~15g of fat, which is mainly concentrated in yolk and easily digested and absorbed by human body. Egg yolk is rich in lecithin, sterol, egg yolk, calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins. These ingredients have great benefits for improving the function of the nervous system, so eggs are better brain food.