1. Eggshells as dark, higher nutritional value

When buying, we usually choose the eggs with fresh pink skin. However, the fact is not so. Color of egg shell quality oopocphirin mainly by forming and absolutely no nutritional value.

The analysis showed that, content of nutrients in eggs are more or less determined by the mode of nutrition care for animals.

 2. Nutritional content in any way the same processing

There are many processing methods such as eggs: boiled, fried, steamed, salt … However, considering the ability to absorb nutrients and digestion of the body for food this dish boiled eggs “stand the table “with the ability to absorb up to 100%. Meanwhile, the processing method steamed eggs only achieve 98%, restaurants 97%, 92.5% and fried egg dishes ceiling is 30-50%.

3. Add flour while processing fresh eggs

Egg containing ingredients available substances such as sodium, glutamic acid, chlorine chemical substances … At high temperature, these substances combine and form a new substance is the sodium salt of the acid glutamic.Chat this is one of the major component of fresh powder create the effect of increasing food flavors. Therefore, the fresh powder for further processing the eggs will break the structure of atomic sodium salt naturally, since it reduces the nutritional content of eggs.

 4. Boil the eggs as long as possible

Many people believe that, when processed, it should be boiled longer to eggs eggs thoroughly. This is completely wrong because boiling eggs at high temperatures and long periods of time will lead to the birth of chemical reactions between molecules of iron and sulfur in the composition of eggs, from which the sediment is created can reduce the ability to absorb iron in the body or to cause the phenomenon of dyspepsia, indigestion when eating.

5. Combine eggs and soy milk

Soy milk tastes sweet, cool calculation, fat, protein plants, carbon compounds, vitamins and minerals essential. But the soy milk also contains substances trypsinase chat. Ingredients when combined with the quality of the eggs abumin lose nutrients in foods 2.

6. Elderly should not eat eggs

Many elderly people do not dare eat eggs regularly for eggs that contain much cholesterol. But essentially, this food is rich in content quality lexithin easily absorbed through blood and is beneficial for the recovery operation of the cell, prevent aging.

In addition, high lexithin also help “rejuvenation” of nerve cells, prevent memory decline.

7. Pregnant women should eat more eggs

Body after birth women often lose quite a lot of energy. Digestive system activity also declined. Eat more eggs after birth will easily cause phenomena such as abdominal distension, dyspepsia due to the accumulation of ammonia and phenol substances in the gut.

Eating eggs more or less after birth should depend on health status of each person.

8. Live more nutritious eggs

Not only nutritious, but not eating the unprocessed eggs may increase risk of infectious diseases to the body. Eggs contain many substances life difficult digestion, easy to cause abdominal pain, abdominal distension, diarrhea … Location of the blades can cause eggs to inhibit the activity of central nervous.