What foods are eggs compatible with?

　　egg Eggs are one of the best sources of nutrition for humans. Eggs contain a large amount of vitamins and minerals and proteins with high biological value. For humans, eggs have the best protein quality, second only to breast milk. The calories contained in an egg are equivalent to the calories of half an apple or half a cup of milk, but it also has 8% phosphorus, 4% zinc, 4% iron, 12.6% protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B, 5% vitamin B2.4% vitamin B6. These nutrients are essential for the human body, and they play extremely important roles, such as repairing human tissues, forming new tissues, consuming energy, and participating in complex metabolic processes.

　　Chinese people regard eggs as a tonic. Regular consumption of eggs can enhance memory, protect the heart and arteries, and prevent cancer , delay aging. However, if they cannot be processed and eaten, supplements will become "waste products" or even "drugs". Therefore, you should carefully grasp the various dietary taboos of eggs to nip them in the bud.

　　What shouldn’t be eaten with eggs?

　　Taboo 1: Boil eggs and sugar together. In many places, it is customary to eat poached eggs in sugar water. In fact, when eggs and sugar are cooked together, the amino acids in the egg protein will form fructosyl lysine conjugates. This substance is not easily absorbed by the human body and is healthy Will produce adverse effects.

　　Taboo 2: Eat eggs and soy milk together. Eating an egg when drinking soy milk in the morning, or boiling eggs in soy milk, is also a dietary habit of many people. Soy milk has a sweet and mild taste, and contains many nutrients such as plant protein, fat, carbohydrates, vitamins, and minerals. Drinking it alone has a strong nourishing effect. However, there is a special substance called trypsin, which combines with the egg pine protein in egg whites, which will cause the loss of nutrients and reduce the nutritional value of both.

　　Taboo 3: Eating eggs and rabbit meat together. There is another dietary taboo on eggs, which is that they cannot be eaten with rabbit meat. "Compendium of Materia Medica" says: "Eating eggs and rabbit meat will cause diarrhea. ”Rabbit meat is sweet, cold, and sour, while eggs are sweet and slightly cold. Both contain some biologically active substances. Eating them together will cause reactions, irritate the gastrointestinal tract, and cause diarrhea。

　　The new health theory of eggs - to strengthen the brain and improve intelligence. The lecithin, triglycerides, cholesterol and vitellin in egg yolk are beneficial to nerve Systemic and physical development play a large role in avoiding elderly of mental decline and can improve memory in all age groups.

　　Who should not eat eggs?

　　People with protein allergies: Some people with sensitive constitutions are prone to protein allergies if they consume a large amount of protein-containing foods, such as eggs, etc. Urticaria , diarrhea, stomach ache、skin Rash, etc. Such people should avoid eating foods rich in protein.

　　Patients with liver and gallbladder diseases: The cholesterol and fat in egg yolk are metabolized in the liver, which will increase the burden on the liver. Patients with liver and gallbladder diseases should control their egg intake depending on their condition.

　　Nephritis patients: When kidney function is reduced and urine output is reduced, eggs should also be eaten with caution. Because at this time, all metabolites in the patient's body cannot be excreted by the kidneys. If he eats more eggs, excessive protein intake will increase the amount of urea in the body and worsen the condition. Patients with kidney disease should avoid eggs when they have renal failure.

　　Patients with high fever: Do not give eggs to patients for nutritional supplements. Because the secretion of digestive juices in patients with high fever decreases, and the activity of various digestive enzymes decreases, it is not advisable to eat high-protein, indigestible eggs at this time, and can only eat light meals, otherwise it will cause indigestion symptoms such as bloating and diarrhea.

　　The main nutrients in eggs are:

　　1. Amino acids: Eggs are particularly rich in methionine, but cereals and beans lack this essential amino acid. Therefore, mixing eggs with cereals or beans can improve the bioavailability of the latter two.

　　2. Other micronutrients: Eggs also contain other important micronutrients, such as potassium, sodium, magnesium, and phosphorus. In particular, the iron in egg yolk reaches 7 mg/100 g.； Eggs are rich in phosphorus but relatively deficient in calcium. Therefore, eating milk and eggs together can provide complementary nutrition. Eggs are also rich in vitamins A and B.

　　3. Fat: Every 100 grams of eggs contains 11.6 grams of fat, mostly concentrated in the yolk, mostly unsaturated fatty acids. The fat is milky and easy to be absorbed by the body.

　　4. Protein: Eggs are rich in high-quality protein. Each 100 grams of eggs contains 12.7 grams of protein. The protein contained in two eggs is roughly equivalent to the protein of 150 grams of fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice. Among the proteins contained in fresh eggs, the main ones are egg protein (in the egg white) and vitellin (mainly in the egg yolk). The amino acid composition of its protein is closest to that of human tissue protein, so the absorption rate is quite high, up to 99.7%.