Nutritional value of eggs
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 the protein of 3 or 2 fish or lean meat. Egg protein digestibility is also highest in milk, pork, beef and rice.
Eggs are particularly rich in methionine, and cereals and legumes lack the essential amino acids. Therefore, mixing eggs with cereals or legumes can improve the bioavailability of the latter two.
Eggs contain 11.6 grams of fat per 100 grams, mostly concentrated in the egg yolk, with more unsaturated fatty acids, fat is milky, easy to be absorbed by the body.
3. Other micronutrients
Eggs also have other important micronutrients such as potassium, sodium, magnesium, and phosphorus, especially iron in egg yolks up to 7 mg/100 g. Infants eat eggs, which can supplement the lack of iron in milk. The phosphorus in the egg is very rich, but the calcium is relatively insufficient. Therefore, the milk and the egg can be fed together to supplement the baby. The content of vitamins A, B2, B6, D, E and biotin in eggs is also very rich. Especially in egg yolk, vitamins A, D and E and fat are easily dissolved and utilized by the body. However, the content of vitamin C in eggs is relatively small, and should be eaten in conjunction with foods rich in vitamin C.