The efficacy and effects of boiled eggs

Eggs contain complete, high-quality protein, which is similar to human protein and has the highest absorption rate. They also contain 8 essential amino acids and a large amount of lecithin, and are rich in trace elements, making them one of the best foods. What are the nutritional values and effects of eggs?

Protects the liver

The proteins in eggs have a repairing effect on liver tissue damage, and the lecithin in the egg yolk promotes the regeneration of liver cells. It also increases the amount of plasma protein in the body and enhances the metabolic and immune functions of the muscles.

Tonic for the body

In addition to protein, eggs have a high content of calcium, phosphorus, iron and vitamins. Therefore, eggs are ideal for the growth and development of children and adolescents, and are a good tonic food for pregnant women and those who are weak or anemic.

Brain health

Egg yolk is rich in lecithin, sterols, lecithin, calcium, phosphorus, iron, vitamin A, vitamin D and the B vitamins. These components are beneficial for enhancing the function of the nervous system, therefore, eggs are also a good brain food. Rich in DHA, lecithin and lecithin, which are beneficial to the nervous system and physical development, they are good for the brain and improve memory.

Blood and beauty

Eggs are also rich in iron, which plays a role in hematopoiesis and the transport of oxygen and nutrients in the blood. The beauty of a person's face is rosy, which cannot be achieved without iron. If iron deficiency can lead to iron deficiency anemia, so that people's face yellow, the skin also lost the beauty of the luster. This shows that eggs are indeed one of the most important foods for maintaining the beauty of the skin.

Cancer prevention

According to an analysis of human cancer mortality rates worldwide, it was found that cancer mortality is inversely proportional to selenium intake. Eggs are rich in selenium.

Supplemental nutrition

The most outstanding feature of egg nutrition is that it contains the best protein. Animal proteins are superior to plant proteins in all types of foods in nature, and eggs rank first in the quality of animal proteins, with a high physiological value and good digestibility, with a utilization rate of more than 95%.

Prevent osteoporosis

After the eggs are processed into salted eggs, their calcium content increases significantly, from 55 mg per 100 grams to 512 mg per 100 grams, about 10 times that of fresh eggs, which is especially suitable for the elderly with osteoporosis. It should also be reminded that do not eat raw eggs, some people think that eating raw eggs is good nutrition, this view is not scientific.

The nutritional composition of eggs

The nutritional composition of eggs is relatively comprehensive, the egg white is rich in high-quality protein, riboflavin, nicotinic acid, biotin and calcium, phosphorus, iron and other substances; while the egg yolk is rich in lecithin, vitamin A, vitamin D, and contains more iron, phosphorus, sulfur, calcium.