Let's take a look at the nutritional value of egg yong pastries.
First, let's look at the raw materials of egg yong pastries: flour, eggs, shortening, palm oil, white sugar, etc.
The reason egg yong pastries are fluffy and soft is because they contain shortening. Modern food processing companies use artificial catalytic hydrogenation to convert some vegetable oils that are high in unsaturated fatty acids and liquid at room temperature into solid oils at room temperature, which becomes the common shortening in the food industry, also known as hydrogenated vegetable oil. Shortening is not prone to oxidation, so it can help extend the shelf life of food. Researchers at the Kansas State University laboratory and the Jiangnan University Food Science Laboratory have successively found that shortening can prevent the aggregation and recrystallization of starch factors, while the expansion rate of dough without shortening decreases rapidly. It can be seen that shortening can increase the expansion rate and crispness of bread. In addition, shortening produces a large amount of trans fatty acids. Trans fatty acids cannot be broken down by the body or metabolized out, and can only remain in the body, accumulating in cells or on blood vessel walls, which can easily block blood vessels. Since shortening provides about 90 kcal per gram of fat, it is a pure energy food. If you eat a few egg yong pastries and then eat a normal meal, the energy intake will be much higher than the energy consumed, leading to obesity. If children consume too many foods rich in trans fatty acids, it will cause developmental disorders of the central nervous system, leading to a decrease in children's intelligence and sensitivity.
Egg yong pastries are sweet and delicious, and an indispensable ingredient is white sugar. The World Health Organization strongly recommends that adults and children should not consume more than 25 grams of sugar per day. In the nutritional ingredients list of Lotte egg yong pastries, it states that every 100 grams of egg yong pastries contains 45.2 grams of carbohydrates. In the academic community, carbohydrates can be simply defined as "sugar". Consuming 100 grams of Lotte egg yong pastries is equivalent to consuming 45.2 grams of sugar. This amount is almost twice the recommended daily sugar intake. It is a fact that increasing the sugar content in the diet is positively correlated with body weight. The WHO says: "There is solid evidence that limiting the intake of added sugars can reduce the risk of being overweight, obese, and dental caries."
Egg yong pastries are also a high-energy killer. In addition to the shortening mentioned above, egg yong pastries also contain palm oil. Like shortening, palm oil is also a pure energy food. Moreover, palm oil has a characteristic: its absorption rate is very high, and the human body's digestion and absorption rate of palm oil is over 97%. Therefore, it is easier for people to gain weight from consuming foods rich in palm oil.
Not only do egg yong pastries have amazing energy, but their nutritional value is also very low. Industry insiders say that for cakes with better texture in the pastry industry, the proportion of eggs can reach 30% to 50%, and sometimes even higher. The higher the egg content, the shorter the shelf life, for example, many cakes have a shelf life of only about 3 days. Industry insiders say that to ensure portability, the shelf life of egg yong pastries is often relatively long (mostly around 6 months), but their texture and quality are difficult to guarantee.