哥 林 多 前 书 10:31 [hgb]  所 以 你 们 或 吃 或 喝 , 无 论 作 什 么 , 都 要 为 荣 耀 神 而 行 。

1 Corinthians 10:31 [kjv]  Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.


LEBHI 13    Sweetness  

                   蛋类 

LEBHI 13 – 1.   Red Shell Egg

                         红壳鸡蛋 

鸡蛋食材简介 

  

鸡蛋是一种营养非常丰富、价格相对低廉的常用食品。它的食用对象A相当广泛,从4~5个月的婴儿一直到老人,都适宜食用鸡蛋。 

  

营养价值 

  

1. 鸡蛋含有丰富的蛋白质、脂肪、维生素和铁、钙、钾等人体所需要的矿物质,蛋白质为优质蛋白,对肝脏组织损伤有修复作用; 

2. 富含DHA和卵磷脂、卵黄素,对神经系统和身体发育有利,能健脑益智,改善记忆力,并促进肝细胞再生; 

3. 鸡蛋中含有较多的维生素B和其他微量元素,可以分解和氧化人体内的致癌物质,具有防癌作用。 

食用功效 

  

1、健脑益智:鸡蛋对神经系统和身体发育有很大的作用,其中含的胆碱可改善各个年龄组的记忆力。 

2、保护肝脏:鸡蛋中的蛋白质对肝脏组织损伤有修复作用,蛋黄中的卵磷脂可促进肝细胞的再生。还可提高人体血浆蛋白量,增强肌体的代谢功能和免疫功能。 

3、延缓衰老:不少长寿老人的延年益寿经验之一,就是每天必食一个鸡蛋。 

4、预防癌症:根据对全世界人类癌症死亡率进行的分析,人们发现癌症的死亡率与硒的摄入量成反比。而鸡蛋中含有丰富的硒元素。 

  

适用人群 

  

一般人群均可食用。尤适宜发育期婴幼儿。 

  

禁忌人群 

  

高热、腹泻、肝炎、肾炎、胆囊炎、冠心病患者忌食。 

  

选购技巧 

  

1、看:好的鸡蛋一般外壳保持着完整圆润的样子,没有裂纹,也没有发霉的污点,表面有一层白粉。 

2、摸:根据手摸鸡蛋的触感,也能分辨出鸡蛋的好坏,很多人都以为摸上去越光滑的鸡蛋越好,事实上恰恰相反,摸上去有粗糙感的鸡蛋是比较新鲜的,而摸起来比较光滑的鸡蛋就是存放了很长时间,证明鸡蛋已经存放了很长时间,不再新鲜了。 

3、掂:用手掂一掂鸡蛋,一般来讲同样的大小,新鲜的鸡蛋掂起来会比较重。 

4、晃:将鸡蛋拿在手中轻轻的晃一晃,那种明显有水声的鸡蛋就是陈放了长时间的,而新鲜的鸡蛋基本上没有什么晃动感。 

5、嗅气味:用嘴向蛋壳上轻轻哈一口热气,然后用鼻子嗅其气味,新鲜品质好的鲜蛋有轻微的生石灰味。 

6、照:打开手机的手电筒,将鸡蛋至于手电筒上方,看一下灯光透视下的鸡蛋是否存在气室,气室越大表明存放得越久,越不新鲜。 

  

储存简述 

  

鸡蛋在20摄氏度左右的环境下大概可以存放一周,如果放在冰箱内保存,一般可以保鲜半个月。在保存鸡蛋时需要注意:放置鸡蛋时要大头朝上,小头朝下,鸡蛋应竖着存放,新鲜的鸡蛋蛋白浓稠,能够有效地固定蛋黄位置。但随着存放时间的延长,蛋白中的黏液素就会在蛋白酶的作用下慢慢变稀,失去固定蛋黄的作用。由于蛋黄的比重比蛋白小,鸡蛋横放蛋黄就会上浮,靠近蛋壳,变成贴黄蛋或靠黄蛋。 

如果把鸡蛋大头朝上竖放,蛋头内会有一个气室,里面的气体就会使蛋黄无法贴近蛋壳。 

Introduction to Egg Ingredients 

  

Eggs are a common food with rich nutrition and relatively low price. Its edible object A is quite wide, ranging from 4 to 5 months old babies to the elderly, suitable for eating eggs. 

  

Nutritional value 

  

1. Eggs are rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by the human body. Protein is a high-quality protein, which has a repairing effect on liver tissue damage; 

2. It is rich in DHA, lecithin and vitellin, which is beneficial to the development of the nervous system and body, can invigorate the brain, improve memory, and promote liver cell regeneration; 

3. Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects. 

Edible effect 

  

1. Brain health and intelligence: Eggs have a great effect on the nervous system and physical development, and the choline contained in them can improve the memory of all age groups. 

2. Protect the liver: The protein in the egg can repair liver tissue damage, and the lecithin in the egg yolk can promote the regeneration of liver cells. It can also increase the amount of human plasma protein, enhance the body's metabolic function and immune function. 

3. Delaying aging: One of the longevity prolonging experiences of many long-lived elderly people is to eat an egg every day. 

4. Cancer prevention: According to the analysis of human cancer mortality worldwide, people have found that the cancer mortality is inversely proportional to the intake of selenium. And eggs are rich in selenium. 

  

For people 

  

suitable for majority of the people. Especially suitable for developmental infants and young children. 

  

Taboo people 

  

Avoid food for patients with high fever, diarrhea, hepatitis, nephritis, cholecystitis, and coronary heart disease. 

  

Buying skills 

  

1. Look: The shell of a good egg generally maintains a complete and round appearance, no cracks, no moldy stains, and a layer of white powder on the surface. 

2. Touching: According to the touch of the egg by hand, you can also tell the quality of the egg. Many people think that the smoother the egg is, the better. In fact, on the contrary, the egg that is rough to the touch is relatively fresh. The eggs that are smoother to the touch are stored for a long time, which proves that the eggs have been stored for a long time and are no longer fresh. 

3. Pick up: Pick up the eggs with your hands. Generally speaking, the fresh eggs will be heavier if they are the same size. 

4. Shake: Hold the egg in your hand and shake it gently. The egg with obvious water sound is left for a long time, while the fresh egg basically has no shaking feeling. 

5. Smell the smell: Use your mouth to breathe a bit of heat on the eggshell, and then use your nose to smell the smell. Fresh and good quality eggs have a slight quicklime smell. 

6. Photo: Turn on the flashlight of the mobile phone and place the egg above the flashlight to see if there is an air chamber in the egg under the light perspective. The larger the air chamber, the longer it is stored, and the less fresh it is. 

  

Storage brief 

  

Eggs can be stored for about a week in an environment of about 20 degrees Celsius. If they are stored in the refrigerator, they can generally be kept fresh for half a month. When preserving eggs, you need to pay attention: when placing eggs, the big end should face up and the small end face down. The eggs should be stored upright. Fresh eggs have thick protein and can effectively fix the position of the yolk. However, as the storage time increases, the mucin in the protein will gradually become thinner under the action of the protease, and lose its role in fixing the yolk. Because the specific gravity of the egg yolk is smaller than that of the egg white, the egg yolk will rise when placed horizontally, close to the shell, and become a yolk egg or a yolk egg. 

If you put the big end of the egg upright, there will be an air chamber in the egg head, and the gas inside will prevent the egg yolk from getting close to the shell.  



红壳鸡蛋的营养成分列表

[ 每100克的营养成分含量 ]

 

基本营养

能量 156 千卡

蛋白质 12.8 克

脂肪 11.1 克

碳水化合物 1.3 克

粗纤维 克

 

脂类

单不饱和脂肪酸 4.2 克

多不饱和脂肪酸 1.4 克

多不饱和脂肪酸占总脂肪酸的比例 15.6 %

反式脂肪酸 克

反式脂肪酸占总脂肪酸的比例 %

胆固醇 585 毫克

植物固醇 毫克

胡萝卜素 微克

叶黄素类 512 微克

番茄红素 微克

 

矿物质

钙 44 毫克

镁 11 毫克

钠 125.7 毫克

钾 121 毫克

磷 182 毫克

硫 142.29 毫克

氯 193.83 毫克

铁 2.3 毫克

碘 微克

锌 1.01 毫克

硒 14.98 微克

铜 0.07 毫克

锰 0.04 毫克

氟 1.1 微克

 

维生素

维生素A 162 微克

维生素C 毫克

维生素D 2 微克

维生素E 2.29 毫克

维生素K 0.3 微克

维生素P(类黄酮) 毫克

维生素B1(硫胺素) 0.13 毫克

维生素B2(核黄素) 0.32 毫克

维生素B3(烟酸) 0.2 毫克

维生素B4(胆碱) 293.8 毫克

维生素B5(泛酸) 1.533 毫克

维生素B6 0.17 毫克

维生素B7(生物素) 微克

维生素B9(叶酸) 47 微克

维生素B12 0.89 微克

维生素B14(甜菜碱) 0.3 毫克

 

氨基酸

亮氨酸 1038 毫克

蛋氨酸 360 毫克

苏氨酸 573 毫克

赖氨酸 843 毫克

色氨酸 220 毫克

缬氨酸 694 毫克

组氨酸 268 毫克

异亮氨酸 624 毫克

苯丙氨酸 617 毫克

List of nutritional ingredients of red shell egg

[Nutrient content per 100g]

 

Basic nutrition

Energy 156 kcal

Protein 12.8 g

Fat 11.1 g

Carbohydrate 1.3 g

Crude fiber grams

 

Lipids

Monounsaturated fatty acids 4.2 g

Polyunsaturated fatty acids 1.4 g

Polyunsaturated fatty acids accounted for 15.6% of total fatty acids

Trans fatty acids g

Proportion of trans fatty acids in total fatty acids%

Cholesterol 585 mg

Phytosterols mg

Carotene micrograms

Lutein 512 mcg

Lycopene micrograms

 

Minerals

Calcium 44 mg

Magnesium 11 mg

Sodium 125.7 mg

Potassium 121 mg

Phosphorus 182 mg

Sulfur 142.29 mg

Chlorine 193.83 mg

Iron 2.3 mg

Iodine micrograms

Zinc 1.01 mg

Selenium 14.98 μg

Copper 0.07 mg

Manganese 0.04 mg

Fluorine 1.1 μg

 

Vitamins

Vitamin A 162 micrograms

Vitamin C mg

Vitamin D 2 mcg

Vitamin E 2.29 mg

Vitamin K 0.3 mcg

Vitamin P (flavonoid) mg

Vitamin B1 (thiamine) 0.13 mg

Vitamin B2 (riboflavin) 0.32 mg

Vitamin B3 (niacin) 0.2 mg

Vitamin B4 (choline) 293.8 mg

Vitamin B5 (pantothenic acid) 1.533 mg

Vitamin B6 0.17 mg

Vitamin B7 (Biotin) micrograms

Vitamin B9 (folic acid) 47 micrograms

Vitamin B12 0.89 μg

Vitamin B14 (betaine) 0.3 mg

 

Amino acid

Leucine 1038 mg

Methionine 360 mg

Threonine 573 mg

Lysine 843 mg

Tryptophan 220 mg

Valine 694 mg

Histidine 268 mg

Isoleucine 624 mg

Phenylalanine 617 mg