Have you made these mistakes when eating eggs?

　　The darker the eggshell color, the higher the nutritional value

　　egg The color of the shell has little to do with the nutritional value. Analysis shows that the nutritional value of the egg depends on the nutritional value of the egg, which mainly depends on the nutritional structure of the feed and the feeding status of the chicken, and has little to do with the color of the eggshell. From a sensory point of view, the thicker the egg white, the higher the protein content and the better the quality of the egg white. Under normal circumstances, eggs with darker yolks are slightly more nutritious.

　　Soy milk has a sweet and mild taste, and contains many nutrients such as plant protein, fat, carbohydrates, vitamins, and minerals. Drinking it alone has a very good nourishing effect. Soy milk contains trypsin inhibitors, which can inhibit the activity of human proteases and affect the digestion and absorption of protein in the human body. The egg whites of eggs contain sticky protein, which can combine with the trypsin in soy milk to hinder the decomposition of proteins, thereby reducing the body's absorption rate of protein.

　　The longer you cook the eggs, the better

　　If eggs are cooked for too long, the ferrous ions in the yolk will combine with the sulfur ions in the egg white to form insoluble ferrous sulfide, which is difficult to absorb. If the fried eggs are too old, the high-molecular protein contained in the egg white will turn into low-molecular amino acids. This amino acid can often form harmful effects on the human body at high temperatures. healthy Unfavorable chemicals. It is best to boil eggs in a pot under cold water. When the water boils, cook for 3 minutes. At this time, the eggs are in a soft-boiled shape, and the nutrients are most beneficial to the body's absorption. Eggs boiled for different times have different digestion times in the human body. “"3-minute eggs" are lightly cooked eggs, which are easiest to digest and take about 1 hour and 30 minutes; "5-minute eggs" are half-boiled eggs, which take about 2 hours to digest in the human body; eggs that have been boiled for too long take 3 hours and 15 minutes to be digested in the human body.

　　Raw eggs are more nutritious than cooked eggs

　　Some people believe that eating raw eggs can moisturize the lungs and moisturize the voice. In fact, eating raw eggs is not only unhygienic and can easily cause bacterial infection, but it is not more nutritious.

　　1. Raw eggs are difficult to digest and waste nutrients. The human body digests and absorbs the protein in eggs mainly by pepsin and trypsin in the small intestine. The egg white in raw eggs contains an antitrypsin substance that hinders the digestion and absorption of protein.

　　2. Raw eggs contain avidin, which affects the absorption of biotin in food and can easily cause loss of appetite, general weakness, muscle pain, skin "Biotin deficiency" such as inflammation and eyebrow loss.

　　3. The protein structure of raw eggs is dense and contains antitrypsin. A large part of it cannot be absorbed by the human body. Only the cooked protein becomes soft and is more beneficial to human digestion and absorption.

　　4. About 10% of fresh eggs contain pathogenic salmonella, mold or parasite eggs. If the eggs are not fresh, the infection rate is higher.

　　5. In addition, raw eggs have a special fishy smell, which can also cause central nervous system nerve Inhibition reduces the secretion of digestive juices such as saliva, gastric juice and intestinal juice, resulting in loss of appetite and indigestion. Therefore, eggs should be cooked at high temperature before eating, and do not eat undercooked eggs.

　　How to eat eggs to be healthy?

　　1. Eggs must be cooked and not eaten raw. When beating eggs, beware of bacteria contaminating the eggshell.

　　2. Infants, young children, the elderly and patients should boil, lie down, steam or throw eggs when eating them.

　　3. Don’t eat raw or rotten eggs.

　　4、coronary heart disease People should not eat too many eggs, preferably no more than 1 egg a day. People who already have hypercholesterolemia, especially those with severe symptoms, should eat less or no eggs as much as possible, or they can eat egg whites instead of yolks, because the cholesterol content in egg yolks is three times higher than that of egg whites, up to 1400 mg per 100 grams. (What is mentioned here is that patients with severe high cholesterol should eat less or no egg yolks. But there are also some ordinary people who discard the yolk when eating eggs for fear of gaining weight or raising cholesterol, which is really unnecessary.