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to eat eggs. You must know 6667

to put monosodium glutamate in scrambled eggs to destroy the taste.

eggs contain sodium chloride and a large amount of glutamic acid. After heating, these two ingredients are born with sodium glutamate, which has a pure taste. The main ingredient of monosodium glutamate is also monosodium glutamate. If monosodium glutamate is put into scrambled eggs, it will affect the synthesis of monosodium glutamate in eggs. It will not only destroy the taste of eggs, but also not increase the taste of dishes.

eggs and soybean milk eat together reduce the nutritional value of

people often eat soybean milk eggs, think that both are rich in protein, food is good for the body, from the perspective of scientific diet, soybean milk is sweet and smooth, containing plant protein, fat, carbohydrates, vitamins, minerals and many other nutrients, drinking alone has a very good tonic effect.

, but they should not be eaten together. Because raw soybean milk contains trypsin inhibitor, it can inhibit the activity of human protease and affect the digestion and absorption of protein in the human body. Egg white contains viscous protein, which can combine with trypsin in soybean milk to hinder the decomposition of protein and reduce the absorption rate of protein.

eating unripe eggs is easy to cause diarrhea

egg protein contains anti biotin protein, which will affect the absorption of biotin in food, resulting in loss of appetite, general weakness, muscle pain, skin inflammation, eyebrow removal and other symptoms. Egg contains antitrypsin, which affects the digestion and absorption of egg protein. These two substances are not decomposed in immature eggs, which affects the digestion and absorption of protein. In the process of egg formation, bacteria will pass through the holes on the eggshell and enter the egg. However, immature eggs can not kill the bacteria, which will cause diarrhea. Therefore, eggs should be boiled at high temperature before eating, do not eat unripe eggs.

the protein structure of raw eggs is dense, and most of them cannot be absorbed by human body. Only after cooked, the protein becomes soft and can be digested and absorbed by human gastrointestinal tract. Raw eggs have a special fishy smell, which can cause central nervous depression and reduce the secretion of saliva, gastric juice and intestinal juice, resulting in loss of appetite and indigestion.

eating boiled eggs affects the absorption of

boiled eggs may not be better, because a research literature shows that boiled eggs will increase the loss of nutrients and the oxidation of fat. The results showed that compared with scrambled eggs, the loss of vitamin E in boiled eggs was 16% greater, and the degree of fat oxidation was 30.4% higher. The researchers also found that cooking increased the degree of fat oxidation of omega-3-rich eggs by 3-9 times. If the egg is boiled for a long time, a gray green ferrous sulfide layer will be formed on the surface of the yolk, which is difficult to be absorbed by the human body. Protein aging will become hard and tough, eggs will become very hard, not delicious, and affect digestion and absorption.

tips for boiled eggs: put the eggs in cold water, boil them over high heat, turn to the minimum heat immediately, turn off the heat after four or five minutes, and simmer the eggs with residual heat. The eggs cooked in this way are tender in white, moist in yolk, and delicious.

cooked eggs are easy to deteriorate after being soaked in cold water

some people often immerse boiled eggs in cold water, making use of the different thermal expansion coefficient of eggshell and protein, so that the eggshell is easy to peel off, but this method is not hygienic.

in fact, there is a protective film on the surface of fresh eggs, which can make the water in the eggs less volatile and prevent the invasion of microorganisms. When the eggs are cooked, the film on the eggshell will be destroyed, and some gas in the air cavity will escape. At this time, when the eggs are placed in cold water, the temperature in the air cavity will drop suddenly and become negative pressure. Cold water and microorganisms can enter the eggs through the pores on the eggshell and the double-layer film inside the shell, which will be more likely to deteriorate during storage.

eggs boiled with sugar lead to blood coagulation

because under the condition of long-term heating, the chemical reaction between amino acids and sugar in eggs results in the formation of a compound called glycosyllysine, which destroys the amino acids in eggs that are very beneficial to human body. The compound produced is not only not easy to be absorbed by human body, but also toxic. Moreover, this kind of material has the function of blood coagulation, which will cause harm after entering human body.

if you need to add sugar in the boiled egg, you should wait until it is slightly cool and then put it into the mixer to keep the taste.

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