What foods should not be eaten with eggs?
1. Eggs and milk
Milk contains lactose, which is a dimer of galactose and glucose, where galactose is the nutrient. Eggs contain a lot of protein, break down into amino acids, absorption of amino acids and energy consumption (active transport on the intestinal wall). At this time, less glucose is available in the blood and galactose is oxidized and supplied. Some protein in the egg reacts with a nutrient in the milk, which reduces the nutritional value, so it is not suitable for the same food.
2. Eggs and soy milk
Raw milk contains trypsin inhibitors, which can inhibit the activity of human proteases, affect the digestion and absorption of proteins in the human body, egg albumen contains sticky protein, can be combined with trypsin in soy milk, so that the decomposition of the protein is hindered , thereby reducing the body's absorption of protein.
3. Eggs and sugar cook together
In many places there is a habit of eating sugared eggs. In fact, egg and sugar cook together, will make egg protein amino acids to form fructosyl lysine conjugates. This substance is not easily absorbed by the body and can have adverse effects on health.
The main nutrients of eggs are:
1. Protein: Eggs are rich in high-quality protein, containing 12.7 grams of protein per 100 grams of eggs. Proteins in two eggs are roughly equivalent to 150 grams of fish or lean protein. Egg protein digestibility is also highest among milk, pork, beef and rice. Among the proteins contained in fresh eggs, mainly egg protein (in egg white) and yolk protein (mainly in egg yolk). The amino acid composition of the protein is the closest to human tissue protein, so the absorption rate is quite high, up to 99.7%.
2. Fat: Every 100 grams of eggs contains 11.6 grams of fat, mostly concentrated in the egg yolk, with more unsaturated fatty acids, fat melted milk, easily absorbed by the body.
3. Amino acids: The methionine content in eggs is particularly rich, and cereals and beans lack the essential amino acids. Therefore, mixing eggs with grains or legumes can increase the bioavailability of the latter two.
4. Other micronutrients: eggs and other important micro-nutrients, such as potassium, sodium, magnesium, phosphorus, especially the iron in the egg yolk up to 7 mg/100 g; phosphorus in eggs is very rich, but calcium is relatively insufficient, Therefore, the consumption of milk and eggs can be nutritionally complementary. Vitamins A and B are also abundant in eggs.
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