What are the benefits of eating eggs?
1. Increase satiety. For many office workers, there is no time to prepare breakfast, so many people will boil an egg for breakfast. This is because eggs can not only provide enough protein to the body but also help people slow the emptying of the stomach, so as to play a full role. In addition, protein and fat eggs can provide sustained and stable energy, making the stomach fill longer.
2. Absorb high-quality protein. The amino acid composition of the protein in the egg is similar to the amino acid composition of the human body, so its protein is very easy to be absorbed by people. In addition, eggs are also rich in calcium, phosphorus, iron, vitamins and trace elements, eating eggs every day can provide people with the corresponding nutrition.
3, brain health. Egg yellow contains lecithin, triglyceride, cholesterol and vitellin and other components, these components not only have a good effect on the human nervous system and physical development, but also delay the mental decline of the elderly, improve memory.
The number of eggs to eat has been controversial, some people advocate one a day, some people say that three or four a day can also be eaten, what is the truth?
How many eggs do you eat every day?
Suggest one
Data show that eating an egg a day does not increase the risk of coronary heart disease or stroke. But for people with diabetes, higher egg intake is associated with an increased risk of coronary heart disease.
It’s a waste to eat only the white and not the yolk!
Many people have a habit of eating eggs – only eat the white, do not eat the yolk, on the one hand can not stand the smell, on the other hand, many people think that the yolk is high in cholesterol. But is it really the case?
Most of the vitamins and minerals in eggs are concentrated in the yolk, while the yolk is also rich in phospholipids and choline, and its fat is mainly monounsaturated fatty acids, which can be said to be the essence of the egg.
Egg yolk also has a small advantage, no matter what cooking method is used, its nutritional composition changes are very small, can be relatively intact to remain.
Of course, the most controversial point of the egg yolk is high cholesterol, tested, 100g of egg yolk cholesterol content is about 1510mg. However, scientific evidence shows that as long as the egg yolk is not excessive intake, it will not affect the serum cholesterol level, nor will it induce cardiovascular disease, for the average person, eat an egg every day, not to mention the increased risk of cardiovascular disease.
