Eggs are a high-quality food that promotes the growth and development of children, rich in protein, which is essential for the construction and development of body cells. During the rapid growth period, children require much more protein than adults, needing 2.5 to 3.5 grams per kilogram of body weight daily. A 50-gram egg provides 7.3 grams of protein, containing various essential amino acids, helping meet the nutritional needs for children’s rapid growth.
Furthermore, eggs are a treasure trove of various minerals and vitamins. An egg of the same weight contains iron, calcium, phosphorus, and abundant vitamins A, D, and B group vitamins, all essential elements for children’s healthy growth. Particularly, iron and calcium are crucial for bone and blood health.
The phospholipids in eggs are particularly important for the brain development of children. Research indicates that proteins and phospholipids have a profound impact on brain development. Egg yolk contains about 15% of phospholipids, accompanied by 3%-5% cholesterol, actively promoting the healthy development of the nervous system and brain cells.
However, when feeding eggs to infants and young children, it is important to pay attention to the quantity. Despite being nutritious, infants and young children have fragile digestive systems, and excessive consumption may lead to indigestion. More importantly, the avidin protein in egg whites can interfere with biotin absorption in the intestines, causing vitamin deficiencies and affecting the overall health of children. Therefore, parents should manage their children’s egg intake reasonably to ensure a balanced and easily digestible nutrition.
