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Eggs, rich in all kinds of nutrition, is the man often one of food. Eggs are the best source of human nutrition, eggs contain a lot of vitamins and minerals and have high biological value of protein. Speaking of the person, the egg protein quality best, second only to breast milk. But at the same time, eggs HuangZhong contains many cholesterol, not to eat. Each person every day to eat 1 ~ 2 eggs advisable, this is advantageous to digest absorb, and to meet the needs of the body. Eat too many eggs every day, not only the benefits, and instead will cause harm to human body health.
1. eggs and soya-bean milk with food reduce nutritional value
Eggs and soya-bean milk should not be with food. Because life soya-bean milk contains inhibit trypsin thing, it can inhibit the activity of human body protease, affect protein in the body of digestion and absorption, egg white eggs contain sticky protein, can the trypsin combining with soya-bean milk, the decomposition of protein hindered, so as to reduce the human body to protein absorption rate.
2. not eat boiled eggs, easy cause diarrhea
Egg protein contains anti-ultraviolet biotin protein, can affect food in the absorption of biotin, make the body appear inappetence, general weakness, muscle pain, inflammation of the skin, delinking eyebrow and other symptoms. Eggs contain of trypsin, affect human body to egg protein digestion and absorption. Green eggs in the two substances were not decompose, thus affect protein digestion and absorption. Eggs in the forming process of pathogen, the bacteria will pass through the shell of the holes, into the egg inside, and green eggs and will not kill bacteria, light will cause diarrhea. So the eggs by high temperature after cooking to eat, don't eat not boiled eggs.
3. scrambled eggs put monosodium glutamate destroy the fresh taste
Eggs contain sodium chloride and a lot of glutamate, the two ingredients heated natural sodium glutamate, have pure fresh taste. Monosodium glutamate is also the main ingredients, when if into scrambled eggs monosodium glutamate, will influence egg itself synthesis sodium glutamate, not only damage the delicate flavors of the eggs, not a dish on the menu increase the role.
4. and eat of the old cook eggs influence absorption
The egg is old is not necessarily better, because a study literature shows that, the egg is old will increase after the loss of nutrients and fat oxidation. Research found that boiled eggs scrambled eggs and old compared with the vitamin E loss to big 16%, and fat oxidation degree to high 30.4%. The researchers also found that for omega 3 fatty acids in the eggs for, cook would increase the fat oxidation degree 3-9 times over. The egg is too long, egg yolk surface will form of sulfide celadon ferrous layer, it is difficult to be absorbed by human body. Protein aging can harden become toughness, egg will become very hard, not good to eat and influence digestion and absorption.
5. eggs and sugar to cook cause blood clots
Because in the long heating conditions, eggs of amino acids and between sugar will produce chemical reaction, the results to generate a call glycosyl lysine compounds, destroy the eggs is very beneficial to human body of the amino acid composition. The compounds produced by human body not only not easy of absorption, still contain toxic, and this matter has blood coagulation
If you need to add sugar in boiled eggs, should wait to cool in mixing, taste don't reduce.
6. cooked eggs with cold water for easy metamorphic after immersion
In fact there is a fresh eggs appearance protective coating, can make the egg of water in the volatile not easily, also have prevent microbial invade into. When the eggs cooked, the film will be on eggshell ruined, make egg air Spaces in some of the gas escaping, this time the eggs in the cold water just cavity is negative pressure and temperature plummeting, cold water and microbial can through the shell and shell and double membrane in the hole in the egg, storage, are more likely to spoil.
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