Although egg is a healthy food, it has been questioned as it has gained some recognition. Some people think that the content of cholesterol in eggs is too high. Eating eggs often is not good for your health. In particular, the egg yolks in eggs are a great cause for many people to stay away.
Many people think that eating eggs will increase cholesterol. In fact, this view is very unscientific, eating eggs does not necessarily increase the level of cholesterol in human blood. An egg (50-60 grams) contains about 234 milligrams of cholesterol. These cholesterols combine with proteins to form lipoproteins. Lipoprotein contains high-density lipoprotein, which is commonly known as "good cholesterol," but it has the effect of removing cholesterol from blood vessel walls. The reason why there are all kinds of misunderstandings is that they all blame them for the same name and common name. They all call cholesterol, but in fact they are two different things.
In addition, lecithin in the egg yolk is a powerful emulsifier that can promote the blood cholesterol and fat particles to become very small, and keep it in suspension. This prevents the deposition of cholesterol and fat particles on the blood vessel walls and prevents atherosclerosis.
Hastily putting eggs out of the table is not good for health, nor can it prevent cholesterol from increasing. Eggs, on the other hand, are highly nutritional, high-quality protein foods containing protein, fat, lecithin, yolk, vitamin A, vitamin B2, vitamin B6, and trace elements. Iron, calcium, zinc, selenium, etc. The amino acid pattern in eggs is very similar to the amino acid model prescribed by the World Health Organization. The protein score is 100% and it is easily absorbed by the body. Whether it is egg yolk or egg white, the human body utilization rate is above 95% and the vitamin content is high. In lean meat.
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