In the field of nutrition, eggs have always been called a “complete nutritional food”. Except for slightly low vitamin C content, eggs are rich in almost all the nutrients needed by the human body. The Men’s Health magazine of the United States even bestowed the honor of “the most nutritious breakfast in the world” upon eggs.
Now, let’s delve into the benefits of eggs.
1. Delay Aging
Eggs contain almost all the necessary nutrients for the human body, hence being referred to as the “ideal nutritional repository”. Nutritionists call it the “complete protein model” and many long-lived elderly individuals attribute their longevity to consuming an egg daily.
2. Improve Memory
The phospholipids, triglycerides, cholesterol, and lutein in egg yolks play a significant role in the nervous system and physical development. Once phospholipids are digested in the body, they release choline, which reaches the brain through the bloodstream, enhancing memory in individuals of all age groups.
3. Aid in Weight Loss
Consuming eggs for breakfast can lower calorie intake for lunch and throughout the day, helping in weight control. Research shows that individuals who consume egg-based breakfasts have lost 56% more weight compared to those who consume carbohydrate-rich breakfasts, and they also exhibit higher energy levels.
4. Prevent Cancer
Eggs contain a substantial amount of vitamin B2, which can break down and oxidize carcinogens in the human body. Trace elements in eggs, such as selenium and zinc, also possess anti-cancer properties.
5. High Cost-effectiveness
Compared to other protein-rich ingredients like bacon and beef, even though eggs, especially organic ones, are relatively more expensive, they offer much superior cost-effectiveness.
With so many benefits, can one consume eggs more?
1. Excessive egg consumption should be avoided since it can lead to elevated blood cholesterol levels, atherosclerosis, and the occurrence of cardiovascular and cerebrovascular diseases.
2. Avoid consuming raw eggs as they contain trypsin inhibitors that can hinder protein absorption. Although the eggshell may seem tightly sealed, raw eggs harbor various bacteria, such as Salmonella, which might cause diarrhea or food poisoning upon consumption.
3. Do not consume eggs along with sugar and soy milk. The amino acids in egg whites combine with fructose to form lysine-fructose, which is poorly absorbed by the body, having adverse effects on health. Soy milk contains a specific substance called trypsin, which, when combined with the ovalbumin in egg whites, can lead to nutrient loss and diminish the nutritional value of both.
Eggs serve as a natural food ideal for humans, but the consumption method should also be approached scientifically: for the elderly, it is advisable to consume eggs boiled, poached, steamed, or flipped; after eggs are processed into salted eggs, their calcium content significantly increases from 55 milligrams per 100 grams to 512 milligrams, about 10 times that of fresh eggs and particularly suitable for middle-aged and elderly individuals with osteoporosis.
