Brief introduction to the function of native eggs
来自: 罗定生江原始蛋鸡养殖有限公司 浏览次数:160 2019-01-12From : Luoding Shengjiang Primitive Layer Chicken Breeding Co., Ltd.
Eggs have been around since ancient times. Knowing that eggs are still very popular today, children need to eat eggs even more. Because eggs contain a lot of rich nutrients, children are in the stage of growing their bodies, so they eat right. The body is good, so what are the functions of eating eggs?
1. Brain Health and Wisdom: Lecithin, triglyceride, cholesterol and yolk in egg yolk can promote the development of nervous system and brain. Protect the liver: The protein in eggs can promote the regeneration of liver cells and repair the liver tissue damage. Cancer prevention: Eggs contain 15% of vitamin B2, which can break down and oxidize carcinogens in the human body. Trace elements contained in eggs, such as selenium and zinc, also have anti-cancer effects. Anti-aging: Eggs contain almost all the nutrients the human body needs, so they are called "ideal nutrition store". After processing eggs into salted eggs, the molybdenum content will increase to 10 times that of fresh eggs, which is especially suitable for middle-aged and elderly people with osteoporosis.
2. Swelling and pain relief: When you are burned, you can apply the inner membrane of the egg to the injured surface and heal in three or five days; work hard causes muscle pain, rub a little egg white, the symptoms will be relieved. The protein contained in eggs is an excellent protein in natural foods, which can provide the functions and functions of a variety of essential amino acids, and is close to human tissue proteins, so it is easily absorbed by the human body; egg fat content is 11 % to 15% Mainly concentrated in chicken yolk, egg yolk contains 30% fat, and egg white has almost no fat. Fat is high in unsaturated fatty acids, which is easily digested and absorbed by the human body. Eggs contain a certain amount of lecithin's efficacy and effect and cholesterol. The content of cholesterol in egg yolk is extremely high, up to 1705 mg per 100 grams, which is 7 times that of pork liver, 17 times that of fat pork, 21 times of yellow croaker, and 120 times of milk.