THE NUTRITIONAL COMPOSITION OF EGGS WAS ANALYSED AS CONTAINING 12.8 GRAMS OF PROTEIN PER 100 GRAMS OF EGGS, MAINLY PROTEIN AND EGG PROTEIN, CONTAINING EIGHT ESSENTIAL AMINO ACIDS FOR THE HUMAN BODY AND VERY SIMILAR TO THE HUMAN PROTEIN COMPOSITION, WITH HUMAN ABSORPTION RATES AS HIGH AS 98 PER CENT. EACH HUNDRED GRAMS OF EGGS CONTAIN 11-15 GRAMS OF FAT, WHICH IS CONCENTRATED IN YOLK AND IS EASILY ABSORBED BY HUMAN DIGESTION, AND CONTAINS A RICH BODY OF EGG PHOSPHORUS, STEROIDS, YOLOGEN AND CALCIUM, PHOSPHORUS, IRON, VITAMIN A, VITAMIN D AND B VITAMINS. THESE COMPONENTS ARE OF GREAT BENEFIT TO THE FUNCTIONING OF THE NERVOUS SYSTEM, AND THEREFORE EGGS ARE ALSO BETTER BRAIN FOOD。
