What are the nutritional values and dietary restrictions of common egg varieties?
In our daily lives, eggs are a food we often eat. Boiled, stir-fried, or baked, they are all delicious and nutritious. What are the common varieties of eggs? What are their nutritional values? And what are the dietary restrictions? Friends who want to know can read on!
1. What are the common varieties of eggs?
There are quite a few kinds of eggs, but the varieties we most often come across are mainly: chicken eggs, duck eggs, goose eggs, pigeon eggs, quail eggs, etc. Each has its own nutritional value, and their dietary restrictions also differ to some extent.
2. What nutritional values and dietary restrictions do several common eggs each have?
1. Chicken eggs
(1) Nutritional value
Research shows that every 100 grams of chicken egg contains 12.8 grams of protein, mainly ovalbumin and ovoglobulin, and contains 8 essential amino acids for the human body, and its composition is very similar to that of human protein. The human body's absorption rate of chicken egg protein can reach 98%. Every 100 grams of chicken egg contains 11-15 grams of fat, mainly concentrated in the yolk, and is also very easily digested and absorbed by the human body. The yolk is rich in lecithin, sterols, vitellin, as well as calcium, phosphorus, iron, vitamin A, vitamin D, and B vitamins.
(2) Dietary restrictions
It is not advisable to drink raw eggs, add raw eggs to beer, etc. Nutrition experts point out that these ways of eating are all wrong, because pathogenic bacteria exist in the yolk of raw eggs, and eating them this way carries the risk of causing diarrhea.
2. Duck eggs
(1) Nutritional value
Duck eggs mainly contain nutrients such as protein, fat, calcium, phosphorus, iron, potassium, sodium, and chlorine.
(2) Dietary restrictions
① Middle-aged and elderly people should not eat them often or over a long period.
② It is not advisable to eat duck eggs that are not fully cooked.
③ It is not advisable to eat them when taking levodopa.
④ It is not suitable to eat salted duck eggs when taking the antipyretic and analgesic drugs aminopyrine, Somidon, or Keganmin.
⑤ Children should not eat too many.
⑥ Those with insufficient spleen yang, cold-damp diarrhea, or abdominal distension and stuffiness after eating should avoid them; they should temporarily not be eaten during illness.
⑦ People with nephritis should avoid preserved eggs; cancer patients should avoid them; those with hypertension, hyperlipidemia, arteriosclerosis, and fatty liver should also avoid them.
⑧ Food incompatibilities: duck eggs should not be eaten together with soft-shelled turtle, plums, or mulberries.
3. Goose eggs
(1) Nutritional value
Goose eggs are oval in shape and relatively large, with a somewhat oily taste. Fresh goose eggs must be cooked before eating. Goose eggs are rich in nutrients such as protein, fat, minerals, and vitamins; goose eggs are warm in nature, and the lecithin in goose eggs is the highest among common edible eggs, which can help digestion. Therefore, ordinary people can eat goose eggs, and they are an ideal nutritious food for the elderly, children, the weak, and those with anemia.
(2) Dietary restrictions:
① Not suitable for patients with internal organ damage.
② Not suitable for those with persistent low fever, arteriosclerosis, or qi stagnation. Those with low fever who often eat goose eggs will worsen their condition.
③ Not suitable to eat goose eggs with fractures, because they are stagnating in nature and are not conducive to fracture healing.
④ Goose eggs and chicken eggs should be avoided together: eating them together harms vital energy.
4. Pigeon eggs
Nutritional value
Pigeon eggs contain high-quality protein, phospholipids, iron, calcium, vitamin A, vitamin B1, vitamin D, and other nutrients; pigeon eggs are sweet and salty in taste and neutral in nature; they tonify the liver and kidneys, benefit essence and qi, plump the muscles, support yang and lift the spirits, resolve sore toxins, and treat impotence and malnutrition; they are mainly used for soreness and weakness of the waist and knees, fatigue and weakness, palpitations, and insomnia caused by kidney deficiency; during measles epidemics, letting children eat two cooked pigeon eggs a day can both prevent measles and have a detoxifying effect...
5. Quail eggs
(1) Nutritional value
Quail eggs are nearly round, with brown spots on the surface, very small, and rich in nutrients, generally only about 10 g. Quail eggs, although small in size, are as high in nutritional value as chicken eggs. They are a natural tonic and have unique features in nutrition, hence the title "the best among eggs."
(2) Dietary restrictions
Quail eggs are suitable for infants and young children, pregnant and postpartum women, the elderly (note that the cholesterol content is relatively high), patients, and people with weak constitutions; people with cerebrovascular disease should not eat too many quail eggs.
As for the egg varieties that are relatively common in our lives, they are generally the five above. Chicken eggs are the most common, but no matter what kind of egg it is, some dietary restrictions still need to be paid attention to when eating them!
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