Eggs are delicious, nutritious, and a food loved by people of all ages. But did you know the following facts about eggs? The New Health Sayings on Eggs
1. Brain-Healthy and Intelligence-Boosting. The lecithin, triglycerides, cholesterol, and vitellin in egg yolks play a significant role in the nervous system and physical development. They can prevent intellectual decline in the elderly and improve memory in all age groups.
2. Liver Protection. The protein in eggs can repair liver tissue damage. The lecithin in the yolk can promote the regeneration of liver cells, increase the body's plasma protein levels, and enhance metabolic and immune functions.
3. Preventing Arteriosclerosis. American nutritionists and medical workers have used eggs to prevent atherosclerosis with surprisingly amazing results.
4. Cancer Prevention. Eggs contain a relatively high amount of 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. Anti-Aging. Eggs contain almost all the nutrients the human body needs, so they are called the "ideal nutrient library." Nutritionists call it the "complete protein model," and it is one of the secrets of longevity for many long-lived people.
Smart Ways to Eat Eggs
The Most Nutritious Cooking Method:
Eggs can be prepared in many ways. In terms of nutrient absorption and digestibility, boiled eggs are 100%, scrambled eggs are 97%, lightly fried eggs are 98%, well-done fried eggs are 81.1%, eggs poached or mixed in boiling water or milk are 92.5%, and raw eggs are 30%-50%. Therefore, boiling is the best way to eat eggs, but be sure to chew slowly, otherwise it will affect absorption and digestion. However, for children, steamed egg custard and egg drop soup are the most suitable, as these two methods break down the protein, making it easy for children to digest and absorb.
Nutrition experts believe that eggs should be boiled in boiling water for 5-7 minutes. Over-frying eggs can cause the edges to burn, and the high-molecular-weight proteins in the egg white will turn into low-molecular-weight amino acids. These amino acids can often form toxic substances at high temperatures.
Note: Tea eggs should be eaten in moderation because tea contains acidic substances that combine with the iron in eggs, irritating the stomach and affecting digestive function. How Many to Eat a Day
Eggs are a high-protein food. Eating too many can lead to an increase in metabolic waste and also burden the kidneys. Generally, it is appropriate for children and the elderly to eat one egg a day, while adolescents and adults can eat two. Egg White or Yolk Better?
The correct way to eat is the whole egg. The egg white contains more protein, while other nutrients are more abundant in the yolk. Egg Myths ABC Myth A: The more eggs postpartum women eat, the better
Postpartum women have great physical exertion during childbirth, weakened digestive and absorption functions, and reduced liver detoxification functions. Eating a large number of eggs can加重 the burden on the liver and kidneys, causing adverse consequences. Consuming too much protein can also produce a large amount of chemicals such as ammonia, hydroxyl, and phenol in the intestines, which are highly toxic to the human body. It can easily lead to symptoms such as abdominal bloating, dizziness, limb weakness, and coma, resulting in "protein poisoning syndrome."
Protein intake should be calculated based on the body's digestion and absorption of protein. Under normal circumstances, postpartum women should eat about 3 eggs a day. Myth B: Eating eggs often leads to high cholesterol
No. Because the yolk contains relatively rich lecithin, a powerful emulsifier that can make cholesterol and fat particles extremely fine, allowing them to pass through the blood vessel wall and be fully utilized by cells, thereby reducing cholesterol in the blood. Moreover, the lecithin in the yolk is digested to release choline, which enters the blood and then synthesizes acetylcholine, the main substance of neurotransmitters, which can improve brain function and enhance memory.
In fact, everyone needs cholesterol. It only harms your health when you consume excessive cholesterol daily, forming hypercholesterolemia. In fact, "moderate intake" is the key. Any nutrient, if you consume too much, will harm you; if you consume too little, it will also harm you. Myth C: Raw eggs are more nutritious
Eating raw eggs is not only unhygienic and can easily cause bacterial infections, but they are also not nutritious. Raw eggs contain avidin, which affects the absorption of biotin in food, leading to "biotin deficiency" symptoms such as loss of appetite, general weakness, and muscle pain. In addition, raw eggs contain "anti-trypsin," which can damage the human digestive function. As for "mao eggs" (fertilized eggs that have been incubated but have not yet hatched a chick), they are even more unhygienic. Cooking Skills, All Unveiled
Fried Eggs: Avoid high heat, otherwise a large amount of nutrients will be lost. Because when the temperature is too high, the protein in the eggs will be destroyed and decomposed. Especially eggs that are darkly colored and fried until crispy have even greater nutrient loss. But the fire cannot be too small, as the time will be relatively long, more moisture will be lost, and the fried eggs will be dry, affecting the texture. Therefore, it is best to use medium heat for fried eggs.
Steamed Egg Custard: Whether the egg custard can be steamed well depends not only on adding the right amount of water, but mainly on whether the egg mixture is beaten well. When beating, air should be evenly mixed in, and the time should not be too long. The temperature also has a direct relationship with beating the egg mixture. For example, when the temperature is below 20°C, the beating time should be longer (about 5 minutes), so that after steaming, there will be invisible pores of different sizes; when the temperature is above 20°C, the time should be slightly shorter.
Do not add oil and salt at the beginning of beating the eggs, as this can easily destroy the egg colloid, and the steamed egg custard will be coarse and hard. If you add oil and salt after beating the egg mixture and stir it a few times before putting it in the steamer, the egg custard will be very soft when it comes out.
Egg Drop Soup: Add a few drops of vinegar when the soup is boiling, and the egg will form beautiful egg flakes as soon as it hits the water.
Boiled Eggs: The key is to master the time, generally 8-10 minutes is appropriate. If the egg is too undercooked, the protein is not broken down and is not easy to digest and absorb. If it is too overcooked, the protein structure changes from loose to tight, which is also not easy to digest and absorb.