The main component of egg white is protein, while egg yolk is rich in vitamins, minerals and protein, which is also an excellent source of lecithin. As for cholesterol, an egg yolk contains less than 300 mg. Most of the protein in eggs is concentrated in the yolk. In addition, egg yolk is rich in precious fat-soluble vitamins, and trace elements such as monounsaturated fatty acids, phosphorus and iron are very beneficial to human growth.
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When frying eggs, the fat, protein and other vitamins in the eggs will be destroyed by the high temperature of oil. If the eggs are overcooked, protein may be burnt and toxic substances will be formed at high temperature. In addition, frying eggs may cause people to eat too much fat, which may lead to an increase in blood lipids. Therefore, when eating eggs, it is best to steam and cook them, so as to ensure that the nutrition of eggs is not destroyed too much.
The egg is cooked for too short a time, the egg white has not solidified, the salmonella in it has not been completely killed, and the anti-nutritional substances (egg inhibitor and biotin-binding protein) in the egg have not been completely removed, so it is impossible to completely peel off the egg skin before eating.
The cooking time is moderate, the yolk is slightly solidified, the bacteria are completely killed and the anti-nutritional components are removed. On the other hand, unsaturated fatty acids, cholesterol and vitamin E in eggs are not oxidized or oxidized to a very small extent. Protein's sexual change is just right, and the egg white and yolk are soft and tender.
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