1, eggs and milk
Eggs and milk should not be the same food
Milk contains lactose, which is a dimer of galactose and glucose, where galactose is the nutrient. Eggs contain many proteins and are broken down into amino acids. The absorption of amino acids consumes energy (active transport on the wall of the small intestine). At this time, less glucose is available in the blood, and galactose is oxidized and supplied. Some protein in the egg reacts with a nutrient in the milk, which reduces the nutritional value, so it is not suitable for the same food.
2, eggs and soy milk
Eggs and Soymilk Lower Protein Absorption
Raw milk contains trypsin inhibitors, which can inhibit the activity of human proteases, affect the digestion and absorption of proteins in the human body, egg albumen contains sticky protein, can be combined with trypsin in soy milk, so that the decomposition of the protein is hindered , thereby reducing the body's absorption of protein.
3, eggs and sugar cook
It is unfavorable to cook eggs and sugar
In many places there is a habit of eating sugared eggs. In fact, egg and sugar cook together, will make egg protein amino acids to form fructosyl lysine conjugates. This substance is not easily absorbed by the body and can have adverse effects on health.
The main nutrients of eggs are:
1. Protein: Eggs are rich in high-quality protein, containing 12.7 grams of protein per 100 grams of eggs. The protein contained in two eggs is roughly equivalent to 150 grams of fish or lean protein. Egg protein digestibility is also highest among milk, pork, beef and rice. The protein contained in fresh eggs is mainly egg albumen (in egg white) and yolk protein (mainly in egg yolk). The protein amino acid composition is most similar to human tissue protein, so the absorption rate is quite high, up to 99.7%.
The fat in eggs is easily absorbed by the body
2, fat: Each 100 grams of eggs containing fat 11.6 grams, mostly concentrated in the egg yolk, with more unsaturated fatty acids, fat melted milk, easily absorbed by the body.
Methionine is particularly rich in eggs
3. Amino acids: The concentration of methionine in eggs is particularly rich, and cereals and beans lack the essential amino acids. Therefore, the combination of eggs and grains or legumes can increase the bioavailability of the latter two.
Eggs have other important micronutrients
4, other micronutrients: eggs and other important micronutrients, such as potassium, sodium, magnesium, phosphorus, especially in the yolk of iron up to 7 mg / 100 g; egg phosphorus is very rich, but the relative lack of calcium, Therefore, the consumption of milk and eggs can be nutritionally complementary. Vitamins A and B are also abundant in eggs.
The dimensions is: Width:500mm*Length:1800m*Thickness:25um.
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