Raw eggs are dangerous

In general, normal people take 1 to 2 eggs a day, and even pregnant women, mothers, nursing mothers, and the weak, and patients recovering after major surgery, can only eat up to 3 to 4 a day. Eggs should not be more. Because if you eat too much, it can lead to an increase in metabolites, but also increase the burden on the kidneys, causing kidney damage.

Eggs are commonly used foods that are very nutritious and relatively inexpensive. It is rich in high-quality protein, fat, and amino acids. It contains 12.7 grams of protein per 100 grams of eggs, and the protein contained in two eggs is roughly equivalent to 3 two-fish or lean protein. Every hundred grams of eggs contain fat 11.6 grams, mostly concentrated in the yolk, with more unsaturated fatty acids, fat melted milk, easily absorbed by the body. The content of methionine is also very rich. Even though cereals and beans lack the essential amino acids, the combination of eggs and grains or legumes can increase the bioavailability of the latter two.

Eggs can't be eaten raw

“Some people think that eating raw eggs can get the best nutrition, in fact, the most dangerous.” Zhang Yonghui, director of the Guangdong Provincial Center for Disease Control and Prevention, said that in Europe, America and China, there have been many similar cases. Because eggs are susceptible to Salmonella and other pathogenic microorganisms, raw foods are prone to digestive diseases. In addition, raw eggs have a special odor that can cause central nervous system depression and reduce the secretion of digestive fluids such as saliva, gastric juice, and intestinal juice, leading to loss of appetite and indigestion.

In addition, raw egg white contains avidin and antitrypsin, which require high-temperature heating and destruction, otherwise they will not only hinder the decomposition and absorption of protein and biotin, but also affect the absorption of biotin in food, causing the body to suffer from loss of appetite, General weakness, muscle pain, skin inflammation, eyebrows and other symptoms.

In addition, many people know that the nutritional value of eggs is high, but often overlook the eating taboos of eating eggs. For example, eggs can not be eaten with milk, because there is a special substance in the milk called trypsin, combined with egg white protein in egg white, it will cause the loss of nutrients and reduce the nutritional value of both. When egg is fried, the protein contained in the egg white becomes a low-molecular-weight amino acid, which can form carcinogenic chemicals at high temperatures.

5 minutes cooking best

There are many kinds of eggs, but in terms of nutrient absorption and digestibility, 99% for boiled eggs, 97% for scrambled eggs, 98% for tenders, 81.1% for old fryers, and 92.5% for boiled eggs with water or milk. Only eat 30% to 50% raw. It can be seen that boiled eggs are the best way to eat.

However, if you do not cook it, you will often make the egg clear and the egg yolk unfamiliar. Or overcooked, boiled eggs to open flowers, egg yolks are very hard, it is also not conducive to digestion and absorption. Studies have shown that when eggs are cooked, they increase the loss of nutrients and the oxidation of fat. Compared with scrambled eggs, boiled old eggs lost 16% more vitamin E and had a 30.4% higher fat oxidation. The researchers also found that for eggs rich in omega-3 fatty acids, cooking increases fat oxidation by 3 to 9 times. If the egg is cooked for too long, a gray-green ferrous sulfide layer will form on the surface of the egg yolk and it will be difficult for the body to absorb it. Protein aging will become hard and tough, and the eggs will become very hard, not only not good, but also affect digestion and absorption.

The correct method of cooking eggs should be, eggs with cold water pot, heat up slowly, after boiling slightly simmer for 5 minutes, after the cease-fire and soak for 5 minutes, so boiled eggs, egg white soft, egg yolk coagulation and not old.

In addition, eggs are rich in protein, which is a good source of protein for human body supplementation. However, it is an animal protein and should be based on the principle of protein complementation and vegetable proteins. Therefore, eggs are best enriched with soybeans, fungus, and mushrooms. Foods of vegetable proteins are eaten together.