Do you know the top ten misrepresentations about eating eggs?

From ancient times to the present, eggs have always been a frequent visitor on people's dining tables and are inseparable from it almost every day.However, although after eating for many years, many people do not know enough about eggs, and misunderstandings about them have been widely circulated.

Misconception 1: Red shell eggs are nutritious than white shell eggs.In the past, people have always believed that red-shell eggs are more nutritious and that red-shell eggs are more expensive on the market.Tests show that the color of the eggshell is related to the chicken breed and has nothing to do with nutrition.

Misconception 2: Farmer eggs are more nutritious.Real farm eggs (local eggs) may be a little better.But testing shows that the nutrient content of farm eggs is not higher than that of ordinary eggs.In addition, the sanitation of egg-laying conditions of free-range native chickens is difficult to control, and the possibility of eggs being contaminated by feces is high.

Misconception 3: "Newborn Egg" and "Functional Egg" are more nutritious.Generally speaking, eggs produced by chickens within 130 to 160 days of growth period will be called newborn eggs.There is no test evidence that newborn eggs contain more nutrients than regular eggs.In fact, the newborn eggs are small, about 40 grams each, and are not allowed to be sold abroad due to their insufficient weight.Functional eggs refer to the use of feed technology to make eggs rich in nutrients such as zinc, iodine, selenium, and calcium.This sounds good, but in fact, because there is no standard and it is not easy to detect, many products are suspected of being overpromoted.

Misconception 4: The yellower the egg yolk, the better the nutrition.The color of egg yolk is related to the various pigments it contains, some of which such as carotene do have nutritional value.However, existing technical means can easily darken the color of egg yolks, which is not only irrelevant to nutrition, but also brings safety hazards.

Misconception 5: Feather eggs are tonics.Feather eggs are "still fetal eggs", which are embryos that hatch to the halfway through the eggs and are often eaten as tonics in many areas.In fact, feather eggs are not very nutritious and often contain many pathogenic bacteria.

Misconception 6: The longer the eggs are, the better.The best state for eating eggs is that the egg white has solidified and the egg yolk is in a semi-coagulated or flowing state.This not only ensures digestion and absorption rate, but also avoids nutrient loss.

Misconception 7: Eating eggs raw is more nutritious.Eating raw eggs can interfere with the absorption of biotin (a B vitamin). Although eating raw eggs occasionally will not lead to biotin deficiency, eating raw eggs is prone to bacterial infection.

Misconception 8: Women should eat more eggs.It is a custom in our country to eat large amounts of eggs during confinement, but it is no longer applicable today when food is abundant.Women should ensure food diversity. In addition to eating one or two eggs a day, they should also eat meat, milk, beans, food and fruits and vegetables to achieve a dietary balance.

Misconception 9: Eggs should not be eaten with soy milk.Those who advocate this statement believe that soybeans contain trypsin inhibitors, which will affect the digestion and absorption of proteins in the body.But after soybeans are made into soy milk, trypsin inhibitors are destroyed during heating, and there is no problem eating them with eggs.

Misconception 10: You can’t eat eggs when you have a cold.When you have a cold or a fever, the body consumes more energy, and its resistance will decrease, and it will not be able to eat anything. It lacks nutrition. Appropriate supplementation of foods with higher protein such as eggs is beneficial to the body's recovery.However, egg custard and egg flower soup are the first choice, while fried eggs or fried eggs are not easy to digest.

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