Eggs are a common food, so families often buy them and keep them in the refrigerator. Eggs contain a valuable source of fat, lecithin, which is present in lower amounts than other foods (except soy)
Eggs are a common food, so families often buy them and keep them in the refrigerator. Eggs contain an extremely valuable source of fat, lecithin, because lecithin is rarely found in other foods (except soy).
Eggs need to be washed to remove dirt and bacteria before they can be stored in the refrigerator, says Nguyen Van Tien, a psychology master at the National Institute of Nutrition’s Nutrition Education Exchange. shell surface. Otherwise, we cannot expect us to stockpile unsafe food, which may be one of the reasons for cross-contamination from unsafe to safe food. .
Eggs are foods with high nutritional value, containing sufficient protein, fat, calcium, iron, zinc, selenium, vitamin B12, vitamin D, saturated fatty acids, unsaturated fatty acids and other nutrients. One double bond and multiple double bonds, cholesterol…
Egg yolks and egg whites have different consistency. Egg white is indigestible and poorly absorbed because it contains antitrypsin, which inhibits digestive enzymes in the pancreas and intestines. This enzyme is destroyed when heated to 80°C. Because the egg yolk is emulsified, the nutrients are dispersed evenly, and it is easy to be assimilated and absorbed when eaten raw or cooked.
The lecithin in eggs has the functions of regulating cholesterol, preventing the accumulation of cholesterol, and promoting the separation and excretion of cholesterol from the body. Eggs also contain a lot of cholesterol (600 mg cholesterol/100 g egg), but there is a good correlation between lecithin and cholesterol. Therefore, lecithin has the effect of promoting cholesterol regulation, preventing atherosclerosis (related to high blood pressure and cardiovascular disease), and eliminating cholesterol in the body.
Bachelor of Science Nguyen Van Thien pointed out that egg yolks should be eaten in moderation, 3 egg yolks per week before the age of 40, 2 egg yolks per week after the age of 40, and only 1 egg yolk per week for people with conditions. Cholesterol disease. A one-year-old should eat 5-6 egg yolks per week.