Vitamin E can eliminate 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.
Extended data
There is little difference in nutritional components of various eggs. According to experts, the nutritional components of eggs are mainly protein, vitamins, fats and minerals. Generally speaking, all kinds of eggs have similar nutritional components, but different breeding environments and management methods may cause subtle differences, such as different tastes and flavors of eggs.
Eggs with different eggshells have almost the same nutrition. "For a hen, the color of the eggshell is relatively fixed. In fact, all eggshells are white at first. In the late stage of eggshell formation, some kinds of hens secrete pigments, which make eggshells become different colors. "
Experts say that the color of eggshell is mainly determined by a pigment called protoporphyrin (also known as ovoporphyrin), which is deposited on the outer layer and membrane of eggshell, forming the color of eggs we see. Open the eggshell, the inner surface is the same color, all white.
Protoporphyrin pigment is synthesized from hen's eggshell gland. There are individual differences in the ability of hens to synthesize protoporphyrin, and even the eggshells of the same breed have certain differences in color. In other words, the color of eggshell depends on the kind of hen, which is "natural" and has nothing to do with other human factors.
In addition, pigments obtained or added in commercial feed cannot be deposited in eggshells. For example, if riboflavin and β -carotene are added to chicken feed, the color of egg yolk will become darker, but the color of eggshell may not change.
Baidu encyclopedia-black egg
People's Daily Online-Expert: There is little difference in the nutritional components of various eggs.