Eggs are delicious and nutritious. They are a food suitable for all ages and loved by everyone. But do you know the following statements about eggs?
New health benefits of eggs
1. Brain-building and intelligence-enhancing. The lecithin, triglycerides, cholesterol and vitellin in egg yolk have a great effect on the nervous system and physical development, can avoid mental decline in the elderly, and can improve memory in all age groups.
2. Protect the liver. The protein in eggs has a repairing effect on liver tissue damage. The lecithin in egg yolk can promote the regeneration of liver cells, increase the amount of human plasma protein, and enhance the body's metabolic and immune functions.
3. Prevent and treat arteriosclerosis. American nutritionists and medical workers use eggs to prevent and treat atherosclerosis, and have achieved unexpected and amazing results.
4. Prevent cancer. Eggs contain more vitamin B2, which can decompose and oxidize carcinogens in the human body. Trace elements in eggs, such as selenium and zinc, also have anti-cancer effects.
5. Delay aging. Eggs contain almost all the nutrients needed by the human body, so they are called the "ideal nutrient bank". Nutritionists call it the "complete protein mode" and it is one of the life-extending experiences of many longevity people.
The most nutritious cooking method:
There are many ways to eat eggs. In terms of nutrient absorption and digestibility, boiled eggs are 100%, scrambled eggs are 97%, tender fried eggs are 98%, deep fried eggs are 81.1%, boiled water and milk are the best. 92.5%, 30% to 50% when eaten raw. From this point of view, boiled eggs are the best way to eat, but be careful to chew them slowly, otherwise it will affect absorption and digestion. However, for children, steamed egg custard and egg drop soup are the most suitable, because these two methods can loosen the protein and be easily digested and absorbed by children.
Nutrition experts believe that it is best to boil eggs in boiling water for 5-7 minutes. If the fried eggs are too old, the edges will be burnt, and the high molecular protein contained in the egg white will turn into low molecular amino acids. This amino acid can often form toxic chemicals at high temperatures.
Note: You should eat less tea eggs, because tea contains acidifying substances that combine with the iron in eggs to stimulate the stomach and affect the digestive function of the gastrointestinal tract.
How much to eat in a day
Eggs are high-protein foods. If eaten too much, it can lead to an increase in metabolites and increase the burden on the kidneys. Generally speaking, one egg per day for children and the elderly, and two per day for teenagers and adults are more appropriate.
Which is better, egg white or yolk?
The correct way to eat it is to eat the whole egg. The egg white contains more protein, while the yolk contains more other nutrients.
Egg Myths ABC
Misunderstanding A: The more eggs the mother eats, the better
During the delivery process, the mother consumes a lot of physical energy, her digestion and absorption function is weakened, and her liver's detoxification function is reduced. Eating large amounts will increase the burden on the liver and kidneys, causing adverse consequences. Eating too much protein will also produce a large amount of ammonia, hydroxyl, phenol and other chemical substances in the intestines, which are very toxic to the human body. It is prone to abdominal distension, dizziness, limb weakness, coma and other symptoms, leading to "protein poisoning" syndrome".
Protein intake should be calculated based on the body’s digestion and absorption functions of protein. Under normal circumstances, it is enough for pregnant women to eat about 3 eggs a day.
Myth B: Eating eggs often leads to high cholesterol
No, because egg yolk is rich in lecithin, which is a powerful emulsifier that can make cholesterol and fat particles extremely fine, pass through the blood vessel wall smoothly and be fully utilized by cells, thus reducing the amount of cholesterol in the blood. of cholesterol. Moreover, the lecithin in the egg yolk can release choline after digestion, enter the blood and synthesize acetylcholine, which is the main substance of neurotransmitters and can improve brain function and enhance memory.
In fact, everyone needs cholesterol. Hypercholesterolemia is only harmful to your health if you consume too much cholesterol every day. In fact, "moderate intake" is the key. Any nutrient will be harmful to you if you consume it too much; if you don’t consume enough, it will also be harmful to you.
Myth C: Raw eggs are more nutritious
Eating raw eggs is not only unhygienic and can easily cause bacterial infection, but it is also unnutritious. Raw eggs contain avidin, which affects the absorption of biotin in food, leading to "biotin deficiency" such as loss of appetite, general weakness, and muscle pain. In addition, raw eggs contain "antitrypsin", which will destroy the human body's digestive function. As for those "hairy eggs" that have been hatched but have not yet hatched chicks, they are even more unhygienic.
Cooking skills, various decryptions
Spreading eggs: Avoid using high heat, otherwise a lot of nutrients will be lost. Because when the temperature is too high, the protein in the eggs will be destroyed and decomposed. Especially for eggs that are dark in color and fried to a crisp, the nutritional loss is even greater. But it won't work if the fire is too low. The time is relatively long, the water is lost more, and the eggs are dried out, affecting the texture. Therefore, it is best to use medium heat when spreading eggs.
Steamed egg custard: Whether the egg custard can be steamed well, in addition to adding an appropriate amount of water, mainly depends on whether the egg liquid is stirred well. When stirring, the air should be mixed evenly and the time should not be too long.Temperature is also directly related to the good mixing of egg liquid. For example, when the temperature is below 20℃, the egg whisking time should be longer (about 5 minutes), so that after steaming, there will be holes of different sizes that are invisible to the naked eye; when the temperature is above 20℃ , the time should be appropriately shorter.
Do not add oil and salt at the beginning of stirring the eggs, as this will easily damage the egg colloid and make the steamed egg custard thick and hard; if you stir the egg liquid evenly before adding oil and salt, stir it for a few times and then put it into the steamer. , the egg custard will be very soft when it comes out of the pan.
Beating egg drop soup: Add a few drops of vinegar when the soup is boiling, and the egg juice will appear in the water and beautiful egg droplets will appear.
Boiling eggs: The key is to control the time, generally 8 to 10 minutes is appropriate. If it is cooked too raw, the protein will not be loosened and it will be difficult to digest and absorb. If it is cooked too old, the protein structure will change from loose to tight, making it difficult to digest and absorb.