Eating eggs often make 5 big mistakes

Egg protein amino acid ratio is very suitable for human physiological needs, easy for the body to absorb, the utilization rate of up to 98%, high nutritional value. Eggs contain high levels of calcium, phosphorus, iron, and vitamin A, and B vitamins are also very rich. They also contain many other essential vitamins and trace elements. Although the nutritional value of eggs is high and changes in how they are eaten, there are still five major misconceptions about eating eggs.

How eggs eat nutrients are the same Eggs are eaten in a variety of ways, with boiled, steamed, fried, fried and so on. Regarding the absorption and digestion rate of egg nutrition, boiled and steamed eggs are 100%, tender fried is 98%, scrambled eggs are 97%, poached eggs are 92.5%, old fried is 81.1%, and raw food is 30% to 50% . In view of this, cooking and steaming eggs should be the best way to eat.

The darker the shell color, the higher the nutritional value of the egg shell color and the relationship between nutritional value is not large, the analysis shows that the nutritional value of eggs depends on the nutritional value of the egg, the level depends mainly on the nutritional structure of the feed and chicken The feeding situation has little to do with the color of the shell. From a sensory point of view, the thicker egg whites indicate that the higher the protein content, the better the quality of the protein. Under normal circumstances, darker egg yolk nutrition is slightly better.

Eggs and soy milk with food nutrition and high-milk flavor sweet, containing plant protein, fat, carbohydrates, vitamins, minerals and many other nutrients, drinking alone has a good nourishing effect. Soymilk contains trypsin inhibitors, which can inhibit the activity of human proteases and affect the digestion and absorption of proteins in the human body. Egg albumen contains viscous proteins that can bind to trypsin in soy milk and cause the decomposition of proteins to be hindered. This reduces the body's absorption of protein.

The longer the boiled eggs are, the better the eggs are boiled for a long time. The ferrous ions in the egg yolk are combined with the sulfur ions in the protein to form insoluble ferrous sulfide, which is difficult to absorb. When the fried eggs are too old, the protein contained in the egg whites will turn into low-molecular-weight amino acids. Such amino acids can often form chemicals that are unfavorable to human health at high temperatures. It's best to cook the eggs in a cold water pot, and let the water cook for 3 minutes. At this time, the eggs are heart-shaped and the nutrients are most conducive to human absorption. Different boiled eggs have different digestive time in the human body. "3 minutes egg" is a slightly cooked egg, the most easily digested, takes about 1 hour and 30 minutes; "5 minutes" egg is a half-cooked egg, in the human body digestion time is about 2 hours; boiled for an extended period of time, the human body digests It takes 3 hours and 15 minutes.

Raw eggs are more nutritious than more cooked eggs Some people believe that raw eggs have lungs and nourishing arpeggio effects. In fact, eating raw eggs is not only unhygienic, it can easily cause bacterial infections, and it is not more nutritious.

1, raw eggs difficult to digest, waste of nutrients, the body's digestion and absorption of protein in eggs mainly by pepsin and trypsin in the small intestine. The egg in the egg white has an anti-trypsin material that will hinder the digestion of protein and absorb.

2, raw eggs contain avidin, affecting the absorption of biotin in food, easily lead to loss of appetite, general weakness, muscle pain, skin inflammation, eyebrows and other "biotin deficiency."

3, raw egg protein structure is dense, and contains anti-trypsin, a large part can not be absorbed by the body, only after the cooked protein has become soft, it is more conducive 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 carrier rate is even higher.

5, In addition, raw eggs have a special smell, can also cause central nervous system inhibition, so that the secretion of saliva, gastric juice and intestinal fluid and other digestive juices to reduce, leading to loss of appetite, indigestion.

Therefore, eggs should be eaten after high temperatures and do not eat unripe eggs.

Precautions for Egg Consumption Eggs must be boiled and cooked, not eaten raw, and must be protected against contaminated eggs on the eggshell. Infants and young children, the elderly, and patients who eat eggs should be boiled, lying, steamed, and dumped as well. In addition, eggs and odors cannot be eaten. People with coronary heart disease should not eat too much eggs. It is advisable to use no more than one daily. For those who have already had hypercholesterolemia, especially severe patients, they should eat less or not eat as much as they can, or they can take protein instead of eating. The way of the egg yolk is because the cholesterol in the egg yolk is 3 times higher than that of the protein and it can reach 1,400 milligrams per hundred grams.

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