Eggs are commonly used foods that are very nutritious and relatively inexpensive. Its edible objects are quite extensive. From 4 to 5 months old baby to old people, they are suitable for eating eggs.

First, the nutritional value of eggs Eggs protein rich in high-quality protein, containing 12.7 grams of protein per 100 grams of eggs, the protein contained in two eggs is roughly equivalent to 3 two fish or lean protein. The digestibility of egg protein is also highest in milk, pork, beef, and rice.

Methionine is particularly rich in eggs, and both cereals and beans lack this essential amino acid. Therefore, mixing eggs with grains or legumes can increase the bioavailability of the latter two.

Fatty eggs contain fat 11.4 grams per hundred grams, mostly concentrated in the egg yolk, with more unsaturated fatty acids, fat melted milk, easily absorbed by the body.

Other micronutrients Eggs also have other important micronutrients such as potassium, sodium, magnesium, and phosphorus. In particular, the iron in egg yolks amounts to 7 mg/100 g. Baby food eggs can supplement the lack of iron in milk. Phosphorus is abundant in eggs, but calcium is relatively insufficient, so feeding infants with milk and eggs can complement each other. The content of vitamins A, B2, B6, D, E and biotin in eggs is also very rich, especially in the egg yolk, vitamins A, D and E and fat dissolved easily absorbed by the body. However, the content of vitamin C in eggs is relatively small, and care should be taken in conjunction with foods rich in vitamin C.

Second, eat good egg yolk or eat protein good yolk and protein protein are high-quality protein, digestibility is high. However, egg yolk and other protein nutrients are quite different, and egg albumin is the main protein; in addition to egg yolk phosphoprotein, egg yolk is also rich in fat and micronutrients (micronutrients are the general term for vitamins and trace elements. ), especially iron, phosphorus, and vitamins A, D, E, and B are rich in content.

For infants younger than 1 year old and over 4 months old, it is advisable to eat egg yolks, generally starting from 1⁄4 egg yolk and gradually increasing to 1 to 1.5 egg yolks after adjustment. Children over 1 year old can start eating whole eggs. Some young children will have an allergic reaction to eating eggs, which is mainly allergic to egg albumin, should avoid eating egg white, or even whole eggs, and then gradually eat a small amount of egg yolk, and gradually achieve the purpose of desensitization. However, for most children, eggs, especially egg yolks, are rich in nutrients. These nutrients are beneficial to the growth and development of young children, strong physical fitness, and the development of the brain and nervous system, as well as the enhancement of intelligence. They cannot be neglected and strive to eat every day. One is appropriate.

Third, the nutritional value of raw eggs is high? Eggs are susceptible to Salmonella and other pathogenic microorganisms, raw food prone to digestive diseases, raw egg white contains avidin and antitrypsin, they prevent the decomposition of protein and biotin and absorb. On the contrary, the protein structure of cooked eggs changes from dense to loose and is easily digested and absorbed by the body. Of course, after overheating, excessive protein coagulation is also not conducive to digestion and absorption.