As one of the most common ingredients in our daily life, eggs have always been a popular choice for breakfast. However, if we can pair eggs with other ingredients, we can better bring out their nutritional value while also helping us solve some common glitches.
Nutritional value of eggs.
Eggs are a nutritious food that contains a variety of essential nutrients, including protein, fat, vitelline, lecithin, vitamins, and iron, calcium, potassium, etc. Eggs contain almost all the essential nutrients for the human body, such as protein, fat, vitelline, lecithin, vitamins, iron, calcium, and potassium, so they are called "ideal nutrient stores".
Here are some of the main nutritional values of eggs:
1.Protein:Eggs contain high-quality protein, with 14 protein per 100 grams of eggs7 grams, mainly ovalbumin and ovoglobulin, which contains 8 kinds of amino acids necessary for the human body, and the composition of human protein is very similar, and the absorption rate of egg protein by the human body can be as high as 98. 2.Fat:Each 100 grams of eggs contain 11 15 grams of fat, mainly concentrated in the egg yolk, but also very easy to be digested and absorbed by the human body, the egg yolk is rich in lecithin, sterols, egg lutein and calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins.
3.Vitamins:The vitamin A content in eggs is about 500 600 mg, and it also contains many other essential vitamins and trace elements.
4.Iron element:Eggs contain important nutrients that can help us compensate for iron deficiency.
5.It has a corrective effect on liver tissue damage:The protein in eggs has a corrective effect on liver tissue damage. The lecithin in egg yolk helps us to promote the regeneration of liver cells. It can also improve the amount of plasma protein in the human body and enhance the body's metabolic function and immune function.
6.Helps prevent cancer:Eggs contain substances that can effectively help us prevent cancer.
7.It has a great effect on the nervous system and physical development:Eggs have a great effect on the nervous system and physical development, and the choline contained in them improves memory in all age groups. Today, I would like to introduce you to a dietary formula with eggsRed dates, fungus, and egg soup。This soup is very versatile, so let's find out together.
The effects of jujube fungus and egg soup mainly include the effects of nourishing blood and beauty, moistening the intestines and laxative, lowering cholesterol and nourishing the liver.
Nourish blood and beauty. The red dates and fungus in this soup are rich in iron, and boiling the soup with eggs can help the lack of qi and blood, making the complexion more rosy and shiny. Iron is an important element for the synthesis of hemoglobin in the human body, which is of great significance for the prevention and prevention of iron deficiency anemia.
Laxative. The dietary fiber in fungus and the pectin in jujube both help promote intestinal peristalsis and relieve constipation. Dietary fiber can help increase stool volume and promote intestinal motility, thereby relieving constipation. The pectin in jujube can also promote intestinal peristalsis, increase stool humidity, and help relieve constipation.
Lowers cholesterol.
The polysaccharides in fungus can reduce blood cholesterol levels and have cardiovascular benefits. Polysaccharides can affect the body's absorption of fats and cholesterol, reduce blood cholesterol levels, and thus reduce the risk of cardiovascular disease.
Strengthens the liver. Jujube is rich in vitamins and minerals, which can promote the function of the liver and enhance the liver's detoxification and metabolism ability. At the same time, the polysaccharides in fungus can also play a protective role in the liver, which can reduce liver damage and inflammatory reactions.
Red dates, fungus, and egg soup
Ingredients: 30 grams of black fungus, 20 red dates, 2 eggs, appropriate amount of rock sugar.
Method:
1.Soak the black fungus in water in advance, remove the stem, wash it and set aside; Remove the pit and wash the jujube for later use.
2.Add an appropriate amount of water to the pot, put the black fungus and red dates in, bring to a boil over high heat, then turn to low heat and cook for 20 minutes.
3.Pour the beaten egg mixture into the pan and stir to combine. Add an appropriate amount of rock sugar to taste.
Precautions for consumption
1.Do not overdose:Dates, fungus, and eggs are all nutritious foods, but excessive consumption may lead to indigestion or excessive calorie intake. It is recommended to consume in moderation, 1-2 bowls per day.
2.Those who are allergic to ingredients should eat with cautionRed dates, fungus and eggs are common allergens, and people with allergies or known allergies to the above ingredients should be cautious or avoid eating.
3.Pairing taboo:When consuming red dates, fungus and egg soup, care should be taken not to eat it at the same time as the food that is compatible with each other, so as to avoid reducing the nutritional value of the food or causing adverse reactions.
4.Diabetics should eat with cautionRed dates and fungus egg soup may contain high levels of sugar, which may be detrimental to blood sugar control for diabetics. Diabetics are advised to consume it in moderation or avoid it.
5.Avoid eating with antibiotics:During the period of taking antibiotic drugs, you should avoid eating dietary remedies with tonic effects such as red dates, fungus, and egg soup, so as not to reduce the efficacy of the drugs.
6.People with spleen and stomach deficiency should eat with cautionRed dates and fungus are both cold foods, which may increase the burden on the spleen and stomach for people with spleen and stomach deficiency, resulting in diarrhea, bloating and other symptoms. It is recommended that people with spleen and stomach deficiency and cold eat it in moderation or avoid it.
7.Pay attention to the quality of the ingredientsWhen making jujube fungus egg soup, you should choose fresh, high-quality ingredients and avoid using expired or low-quality ingredients.
8.Pay attention to the cooking method:When making jujube fungus and egg soup, you should pay attention to the cooking method and avoid high temperature heating or excessive stirring for a long time, so as not to destroy the nutrients of the ingredients or affect the taste.