What are the nutritional values of eggs? What kind of person must not eat eggs?
Nutritional value of eggs:
1. Eggs contain almost all nutrients necessary for the human body, such as protein, fat, vitellin, lecithin, vitamins, iron, calcium, and potassium. Therefore, it is called the "ideal nutritional library".
2. Eggs also contain other important micronutrients, such as potassium, sodium, magnesium, and phosphorus. In particular, the iron in egg yolk reaches 7 mg/100 g. Eating eggs for babies can supplement the iron deficiency in milk. If you want rosy and smooth skin, you cannot lack iron supplements.
3. Eggs are particularly rich in methionine, while cereals and beans lack this essential amino acid. Therefore, mixing eggs with cereals or legumes can increase the bioavailability of the latter two.
4. The protein in eggs can repair liver tissue damage, and the lecithin in egg yolk can promote the regeneration of liver cells. It can also increase the amount of human plasma protein and enhance the body's metabolic and immune functions.
5. Eggs are rich in selenium. Appropriate absorption of selenium can effectively prevent cancer.
6. Eggs have a great effect on the nervous system and physical development. The choline contained in eggs can improve the memory of all age groups.
People who are not suitable for eating eggs:
Kidney patients, patients with high fever, patients with nephritis, patients with liver and gallbladder diseases, and people with protein allergies.