Children around the age of 6 have high nutritional needs, and a regular diet alone often fails to meet the requirements for their physical development. It is especially important to eat high-protein foods; eggs are very nutritious and can be given to children in appropriate amounts.
Some parents believe that soft-boiled eggs are more nutritious, which is a misconception. In fact, children eating such eggs might even suffer adverse effects. Why is this the case?
It turns out that in every 100 grams of eggs, there are 14.7 grams of protein, 11.6 grams of fat, and high levels of substances such as calcium, phosphorus, iron, and vitamins. However, the protein in eggs contains avidin and anti-trypsin, which can hinder the human body's ability to break down, digest, and absorb protein.
Therefore, when giving eggs to children, these two substances must first be destroyed to effectively utilize the nutrients in eggs. At high temperatures, these substances can be broken down. In eggs that are not fully cooked, these substances have not been destroyed, which causes a portion of the protein to be undigested and unabsorbed in the body and is subsequently excreted during metabolism.
In addition, during the formation of an egg, bacteria can enter the egg directly from the hen's ovary. In soft-boiled eggs, these bacteria are not completely killed, which can easily lead to illness. Therefore, do not give children soft-boiled eggs.