The yellower the yolk, the more nutritious the egg?

1. What is the color of egg yolk related to?

▲ The color of egg yolk is largely related to lutein content.

The rumor that the darker the egg yolk, the more nutritious it is. When eggs are formed in hens, fat-soluble pigments are deposited around the oocytes together with fat to provide the color of yolk. Lutein is one of the representatives. The more lutein, the yellower the yolk.

For pure-range chickens, the amount of lutein it can ingest depends on the stocking environment. If there is more lutein in food, the color of yolk will be relatively dark. Lutein intake of commercial laying hens depends on feed. Therefore, some breeders will add lutein to the feed as appropriate to make the yolk "better looking".

"Lutein is very good for protecting eyes, not only from eggs." Lutein exists in many vegetables and fruits. Therefore, the yellower the yolk, the better the nutrition.

Second, the nutritional value of eggs

▲ Foods that are nutritionally "closest to perfection" are available to humans.

Protein of eggs (reply to "protein powder" for more information) belongs to high-quality protein with high nutritional value and various cooking methods. Protein of eggs contains 8 kinds of amino acids necessary for human body, and its amino acid composition is close to that of human protein, so it is easy to be absorbed.

Eggs are divided into albumen and yolk. Protein mainly contains water and protein; Besides water and protein, egg yolk also contains fat, minerals and vitamins, such as iron, phosphorus, calcium, vitamin A, vitamin E, vitamins B2, B6 and pantothenic acid.

3. Are you still disgusted with egg yolk?

▲ Ordinary adults have no problem eating 1 egg yolk every day.

When it comes to eggs, many people abandon them because they are worried about the high cholesterol content of egg yolk. The fat content in egg yolk is really high, accounting for about 28%. 98% of the lipids in the whole egg are concentrated in the yolk, and the cholesterol contained in the yolk accounts for about 1.5% of the total weight of the yolk. However, some studies have found that lecithin exists in egg yolk, which is a strong emulsifier in the body, which can make cholesterol and fat particles in plasma smaller and remain suspended, thus not only facilitating the passage of lipids through blood vessels, but also preventing the deposition of cholesterol and fat on blood vessel walls.

"Look at words and colors" and choose eggs!