Orange steamed eggs

ACCORDING TO ANALYSIS, 12.8 GRAMS OF PROTEIN PER 100 GRAMS OF EGGS ARE MAINLY PROTEINS AND EGG PROTEINS, WHICH CONTAIN EIGHT AMINO ACIDS NECESSARY FOR THE HUMAN BODY AND ARE 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. AN EGG CONTAINS HEAT EQUIVALENT TO HALF AN APPLE OR HALF A GLASS OF MILK, BUT IT ALSO CONTAINS 8 PER CENT PHOSPHOROUS, 4 PER CENT ZINC, 4 PER CENT IRON, 12.6 PER CENT PROTEIN, 6 PER CENT VITAMIN D, 3 PER CENT VITAMIN E, 6 PER CENT VITAMIN A, 2 PER CENT VITAMIN B, 5 PER CENT VITAMIN B2 AND 4 PER CENT VITAMIN B6. THESE NUTRIENTS ARE ESSENTIAL TO THE HUMAN BODY AND PLAY A VITAL ROLE, SUCH AS REPAIRING HUMAN TISSUE, FORMING NEW TISSUES, CONSUMING ENERGY AND PARTICIPATING IN COMPLEX METABOLIC PROCESSES。