Hubei Provincial Animal Husbandry Bureau Li Chaoguo from "Hubei Poultry Industry Information Network"

　　Release time: 2006-10-19

　　http://www.hbpoultry.com/onews.asp?id=675

　　An egg gave birth to a life. Eggs are rich in protein, vitamins, and minerals. They are high-quality and cheap animal protein foods for human beings. The price of protein per gram of egg is only half of the price per gram of protein for pork, beef and lamb. Moreover, the biological value of egg protein is the highest among the main human foods. The digestion and absorption rate of egg protein is over 90%, while the digestion and absorption rate of other meat proteins is generally 75-80%. The human body of cereal protein can only digest and absorb 60. -70%. In addition, red hearts are generally rich in ?-carotene, which has the effects of improving the body's immunity, anti-free radicals, and anti-aging. Egg yolk is rich in lecithin, is an important part of the human nervous system, and has the effect of improving people's memory and preventing Alzheimer's disease. As a high-quality, inexpensive and nutritious egg, it is an indispensable consumer product in people's daily life. Its suitable consumption: maternal, pregnant, lactating and seriously injured patients should eat 3-4 per person per day; moderate to severe manual labor People and teenagers should eat 2-3 per person per day; young people, light manual workers, and mental workers should eat 2 per day; elderly people should eat 1-2 per day.

　　Different ways of eating eggs, the nutritional digestion and absorption of eggs are different, the digestion and absorption rate of boiled eggs can reach 100%, scrambled eggs 97%, tender fried eggs 93%, old fried eggs 81%, boiling water and milk 92.5 %, eating raw eggs 30-50%. In addition to the low nutrient digestion and absorption rate, eating raw eggs, because it has not undergone high temperature treatment, will also pose a potential hazard to human health.

　　Some people worry that eating more eggs will cause hypercholesterolemia, but this is actually a big misunderstanding. Every day, the liver synthesizes 1-1.2 grams of cholesterol, which accounts for 85% of the source of cholesterol in the body. When excessive intake of exogenous cholesterol, the body's own synthesis will be reduced. An egg contains about 280 mg of cholesterol. Although eggs contain cholesterol, they also contain lecithin that promotes cholesterol metabolism. Lecithin can emulsify fat and cholesterol, making cholesterol a substance with a lower molecular weight, which is transported to various tissues through capillaries and is metabolized, so don’t worry about eating eggs Suffering from hypercholesterolemia. An experiment at Missouri State University in the United States is very convincing. The test selected 116 32-62-year-old males, did not eat any eggs for 3 months, and measured blood cholesterol levels. Then each person eats 2 eggs a day for 3 months, and then measures the amount of cholesterol. Results The blood cholesterol levels measured twice were not significantly different. In addition, there are doctors abroad who let patients eat eggs to treat arteriosclerosis, and the effect is better. There is also a survey in our country. In the elderly over 60 years old, under normal blood cholesterol concentration, each person eats 2 eggs per day, and the amount of blood cholesterol increases only 2 mg, but the elderly will not suffer from atherosclerosis and cerebral dementia. disease.