We all know that eggs are very nutritious. For some patients, eating eggs often can also make up for some energy lost by the body. So how should eggs be eaten to achieve the best nutrition? In fact, the best and most nutritious way is to boil eggs directly with skin.

According to the analysis, every100g of eggs contains14.7g of protein, 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 protein in eggs can reach 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.

It is understood that compared with other cooking methods, the heating temperature of boiled eggs with shells is lower, so that the nutrition can be fully preserved, so this method has become the most nutritious way to eat. However, it should be noted that when cooking eggs, put them into the pot with cold water, heat them up with slow fire, cook them for 3 minutes with low fire, and soak them for 5 minutes after the ceasefire. The eggs cooked in this way are tender, the yolk is not old, and protein has the best denaturation degree and is the easiest to digest. In addition, the cooking time should not exceed 10 minute, which can ensure less vitamin loss and make protein easier to digest.

So, how to cook eggs to maintain the highest nutritional value?

First place: boiled eggs with shells. The heating temperature is low, and the nutrition is fully preserved.

Second place: Steamed eggs. When the heating temperature is low, the loss of water-soluble vitamins such as riboflavin and lutein is less.

Third place: poached eggs. When the heating temperature is low, there is a little loss of water-soluble vitamins.

Fourth place: fried eggs. When the heating temperature is high, both fat-soluble vitamins and water-soluble vitamins will be lost.

Fifth place: scrambled eggs. When the heating temperature is high, all the vitamins are lost.

Sixth place: scrambled eggs. High heating temperature leads to more vitamin loss.

There are many nutrients in eggs, but it is inevitable that some nutrients will be lost during cooking. Because the temperature is relatively low when heating, the nutrients are still relatively comprehensive, and the effect of steaming eggs is also good, such as scrambled eggs and fried poached eggs, and the loss of vitamins is very large.