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How cooked are boiled eggs in white water with the most nutrition?

How cooked are boiled eggs in white water with the most nutrition? What are the precautions for boiled eggs? Eggs are a common food in our life. Incorrect eating has a bad impact on our health. In life, we should pay attention to the following misunderstandings.

Myth 1: the darker the eggshell color, the higher the nutritional value

Many people buy eggs only with red shells, saying that red eggs have high nutritional value, but this is not the case. The color of eggshell is mainly determined by a substance called 'eggshell porphyrin', which has no nutritional value. The analysis shows that the nutritional value of eggs depends on the dietary nutritional structure of chickens.

Evaluate the quality of protein, mainly the content of protein in protein (egg white). From the sensory point of view, the thicker the egg white is, the higher the protein content is, the better the protein quality is.

The color of egg yolk varies from light yellow to orange. The color of egg yolk is related to the pigment it contains. The main pigments in egg yolk are lutein, zeaxanthin, lutein, carotene and riboflavin. The color of egg yolk usually only indicates the amount of pigment. Some pigments such as lutein and carotene can be transformed into vitamin A in the body. Therefore, under normal circumstances, eggs with darker egg yolk have better nutrition.

Myth 2: how to eat eggs, nutrition is the same

There are many ways to eat eggs, including boiling, steaming, frying, frying and so on. In terms of egg nutrition absorption and digestibility, boiled and steamed eggs are 100%, tender fried eggs are 98%, scrambled eggs are 97%, poached eggs are 92.5%, old fried eggs are 81.1%, and raw eggs are 30% ~ 50%. Therefore, boiled and steamed eggs should be the best way to eat. How do scrambled eggs taste best?

Myth 3: fried eggs will taste better with monosodium glutamate

Eggs themselves contain a large amount of glutamate and a certain amount of sodium chloride. After heating, these two substances will produce a new substance - sodium glutamate, which is the main component of monosodium glutamate and has a very pure flavor. If monosodium glutamate is put into scrambled eggs, the delicious taste produced by monosodium glutamate decomposition will destroy the natural flavor of the eggs themselves. Therefore, MSG should not be put in scrambled eggs.

Myth 4: the longer the egg is boiled, the better

In order to prevent the egg shell from bursting during cooking, wash the egg, soak it in a water pot for 1 minute, and boil it over a low fire. Boil over low heat for 8 minutes. Do not cook for too long. Otherwise, ferrous ions in egg yolk will react with sulfur ions to form Brown precipitates of ferrous sulfide, which will hinder the absorption of iron by the human body.

If the egg is boiled for too long, the ferrous ion in the egg yolk combines with the sulfur ion in the protein to form insoluble ferrous sulfide, which is difficult to be absorbed. Fried eggs are too old, the edges will be scorched, and the high molecular protein contained in egg white will become low molecular amino acids, which can often form chemicals harmful to human health at high temperature.

Myth 5: eggs and soybean milk are high in nutrition

Eating an egg when drinking soybean milk in the morning, or beating the egg and boiling it in soybean milk, is the eating habit of many people. Soybean milk is sweet and flat in nature. It contains many nutrients such as plant protein, fat, carbohydrates, vitamins and minerals. Drinking alone has a good nourishing effect. However, there is a special substance called trypsin, which combined with ovalbumin in egg white will cause the loss of nutrients and reduce their nutritional value.

Myth 6: 'functional eggs' are better than ordinary eggs

With the development of science and technology. Various' functional eggs' rich in zinc, iodine, selenium and calcium came out. In fact, not all people are suitable for eating functional eggs. Because not everyone lacks the nutrients contained in functional eggs. Therefore, consumers should be targeted when choosing functional eggs, eat what they lack, and avoid blind tonic. Are raw eggs the most nutritious?

Myth 7: the more eggs a pregnant woman eats, the better

In the process of delivery, parturient women have high physical consumption, weakened digestion and absorption function and reduced liver detoxification function. After a large amount of consumption, it will increase the burden on the liver and kidney and cause adverse consequences. Eating too much protein will also produce a large number of ammonia, phenol and other chemical substances in the intestine, which is very toxic to the human body. It is prone to abdominal distension, dizziness, limb fatigue, coma and other symptoms, leading to 'protein poisoning syndrome'. Protein intake should be calculated according to the human body's digestion and absorption of protein. Under normal circumstances, it is enough for pregnant women to eat about 3 eggs a day.

Myth 8: raw eggs are more nutritious

Some people believe that eating raw eggs has the effect of moistening lungs and voice. In fact, eating eggs raw is not only unsanitary, easy to cause bacterial infection, but also not more nutritious. Raw eggs contain anti biotin protein, which affects the absorption of biotin in food, and is prone to 'biotin deficiency' such as loss of appetite, general weakness, muscle pain, skin inflammation and eyebrow removal. The protein structure of raw eggs is dense and contains antitrypsin. Most of them cannot be absorbed by the human body. Only the cooked protein becomes soft, which is more conducive to human digestion and absorption.

In addition, raw eggs have a special fishy smell, which will also cause central nervous system inhibition and reduce the secretion of digestive juice such as saliva, gastric juice and intestinal juice, resulting in loss of appetite and indigestion. Therefore, eggs should be cooked at high temperature before eating. Do not eat undercooked eggs.

Myth 9: boiled eggs with sugar

Many places have the habit of eating poached eggs in sugar water. In fact, when eggs are boiled with white sugar, the amino acids in egg protein will form a combination of fructosyl lysine. This substance is not easy to be absorbed by the human body and will have adverse effects on health.