李婷婷的论文（Li tingtings paper）.docVIP

李婷婷的论文（Li tingtings paper） The nutrition value and development prospect of eggs Abstract: it is well known that eggs have high nutritional value, but do you know that eggs have these effects? Slow aging eggs Almost all of the bodys needed nutrients are known as the ideal nutrient pool. Nutritionists call it the complete protein pattern. It is. Key words: ingredients, nutritional value, utilization. The egg, also known as chicken egg and chicken, is the egg produced by the hen, which has a hard shell, and the inside has the air chamber and the egg white The yolk, which is rich in all kinds of nutrients, is one of the most common foods eaten by humans. If eggs are fertilized, about 21 days They hatch chickens. Eggs are one of the best sources of nutrients in humans, and eggs are high in vitamins and minerals The protein of biological value. For humans, eggs have the best protein quality, second only to breast milk. The heat of an egg The amount is equivalent to half an apple or half a cup of milk, but it also has 8 percent phosphorus, 4 percent zinc, 4 percent iron, and 12.6 percent Protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B, 5% vitamin B2.4 % Vitamin B6. These nutrients are essential to the body, and they play a vital role, such as repairing tissue Forming new tissues, consuming energy, and participating in complex metabolic processes. The main ingredient of an egg (1) protein: eggs contain a good quality protein, with 12.7 grams of protein per 100 grams of eggs, and eggs contained in two eggs White matter is about 150 grams of fish or lean protein. The digestive rate of egg protein is in milk, pork, beef and Rice is also the highest. (2) fat: 11.6 grams of fat per 100 grams of eggs, mostly concentrated in egg yolks, with unsaturated fatty acids, fat The milk is in the milk, easily absorbed by the body. (3) amino acids: eggs are particularly rich in methionine, while grains and legumes lack the necessary amino acids. So mix the eggs with the cere