Egg Nutrition Facts
According to analysis, every 100 grams of eggs contains 12.8 grams of protein, mainly ovalbumin and ovoglobulin, which contain 8 kinds of amino acids necessary for the human body, and are very similar to the composition of human protein. The human body can absorb egg protein as high as 98%. Please stop eating washed eggs or it is more harmful to the liver than drinking
Eggs contain 11 to 15 grams of fat per 100 grams, mainly concentrated in the egg yolk, which is also easily digested and absorbed by the human body. The egg yolk is rich in lecithin, sterols, lecithin, calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins. These ingredients are of great benefit to improving the function of the nervous system, and eggs are a better brain food.
【Protein】: Eggs are rich in high-quality protein, 13 grams of protein per 100 grams of eggs, and the protein contained in two eggs is roughly equivalent to 50 grams of fish or lean meat protein. Egg protein digestibility is also highest among milk, pork, beef and rice.
[Fat]: Every 100 grams of eggs contains 11.1 grams of fat, most of which are concentrated in the egg yolk, mostly unsaturated fatty acids, and the fat is milk-melted and easily absorbed by the human body.
[Cholesterol] Egg yolks contain a lot of cholesterol, up to 1510 mg per 100 grams. Therefore, many people, especially the elderly, are wary of eating eggs, for fear that eating eggs will increase cholesterol and lead to atherosclerosis. Scientists have found that eggs contain more cholesterol and are rich in lecithin.
[Amino acids]: Eggs are particularly rich in methionine, while cereals and beans lack this essential amino acid.
[Other micronutrients]: Eggs also have other important micronutrients, such as potassium, sodium, magnesium, especially the iron in the egg yolk up to 7 mg/100 grams; the phosphorus in eggs is very rich, but the calcium is relatively insufficient, so, Eating milk and eggs together can be nutritionally complementary. Eggs are also rich in vitamins A and B.
Doctor: Please stop eating “washed eggs”, or it is more harmful to the liver than drinking, and let your family have a look!
Egg storage is very critical, because eggs will have stains and possibly chicken poop after they are bought. Most people think that eggs are the safest in the refrigerator, so the eggs you buy home are washed and put in the refrigerator.
This seemingly inconspicuous little action will actually bring hidden dangers to the body, and long-term intake is more likely to cause great damage to the liver. The egg shell has a “hoarfrost” on top.
The main function is to close the pores on the eggshell, which can prevent external bacteria from entering the egg, prevent the moisture in the egg from evaporating, and keep the egg liquid fresh and tender.
If you buy the eggs back and rinse them with water first, this layer of “white frost” will be washed off, and the bacteria will invade the eggs and easily lead to the deterioration of the eggs.
Although we put it in the refrigerator for storage, the inside of the egg has already been contaminated, especially the longer it is stored, the greater the number of bacterial growth.
Frequently eating eggs that have been attacked by bacteria and viruses will lead to a decline in one’s own resistance and immunity, which is more likely to increase the burden on the gastrointestinal tract, damage the health of the body, and also lead to damage to the liver function, and even lead to the inactivation of liver cells and induce liver disease.
When you store eggs, do not wash them with water, you can store them directly in the refrigerator, and wash them with water before eating. I hope you can tell your family in advance that you don’t hurt your body because you don’t store eggs correctly.
What kind of eggs can’t be eaten?
- cracked egg There are cracks and cracks in the eggs, and bacteria can easily invade. Therefore, if the cracked eggs are left for a long time, they cannot be eaten.
- Sticky egg A sticky egg is when the yolk clings to the shell, mainly due to the long storage time of the egg.
- rotten eggs After the eggs are rotten, bacteria and molds will invade the eggs through the pores of the eggshell, and grow and multiply rapidly, causing the eggs to spoil. People who eat rotten eggs will suffer from acute gastroenteritis and other diseases.
- loose yolk eggs If the egg is kept for a long time, the liquid element in the egg white will gradually become thinner under the action of protease, and the yolk cannot be fixed, which will cause the yolk to become loose. You can eat it, but not if the protein has gone bad and smells bad.
- Hairy eggs Hairy eggs, also known as stillborn eggs, are the eggs that are affected by temperature, humidity or germs during the incubation process, causing the embryo to stop developing. The protein and fat in the eggs have been completely consumed, and most of the nutrients have been lost. At the same time, the embryonated eggs contain various bacteria such as Escherichia coli and Salmonella, which not only cannot increase nutrition, but are prone to nausea, vomiting and diarrhea after eating. and other symptoms of gastrointestinal distress.
- Moldy eggs After the eggs are exposed to rain or moisture, the protective film on the surface of the eggshell will be washed off, causing bacteria to invade the egg and become moldy and deteriorate.
How to choose fresh eggs
Take a look: Look at the color of the shell, how clean it is, whether there are cracks, etc. The shell of fresh eggs is complete and dull, with a layer of white powder on the surface, and the shell feels rough when touched by hand.
Second shake: When buying eggs, use your thumb, forefinger and middle finger to hold the eggs and shake them. The ones without sound are fresh eggs, and the ones with sound are bad eggs. If there is no sound, it means that the entire egg has a complete air chamber and yolk; if there is a sound, it may be an old egg.
Three Lights: Hold the egg lightly with your hand and observe the light. The egg white and yolk of a good egg are clear, translucent, and have a small air chamber at one end. Eggs that are stale will be grayish-dark and have large cavities; stale or spoiled eggs will have stains.
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