Egg porridge ingredients and methods

I believe everyone is familiar with egg porridge. The method of making this porridge is extremely simple. Let me summarize it for you below.

Egg porridge ingredients

1 egg, half a cup of rice, some green onions (optional)

How to make egg porridge

1. Wash the rice

2. Soak rice in water for 30 minutes

3. Put the soaked rice into a pot of water, start with high heat, then reduce the heat when the water boils, and cook for 30 minutes.

4. Before turning off the heat, beat the egg into the porridge, mix well, turn off the heat, and add the green onion. Done!

Kind tips

Eggs are the eggs of pheasants, also known as chicken eggs and chicken eggs. They are sweet and mild in nature. They have the functions of nourishing yin and moistening dryness, nourishing the heart and calming the mind, nourishing blood and calming the fetus, and prolonging life. Eggs are a popular food. Fresh eggs are rich and comprehensive in nutrition. Nutritionists call them "complete protein models" and they are praised by people as "ideal nutrition banks."

1. Protein: Eggs are rich in high-quality protein. Every 100 grams of eggs contains 12.7 grams of protein. The protein contained in two eggs is roughly equivalent to the protein in 150 grams of fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice. The protein contained in fresh eggs is mainly egg white (in the egg white) and yolk protein (mainly in the egg yolk). The amino acid composition of its protein is closest to that of human tissue protein, so the absorption rate is quite high, up to 99.7%.

2. Fat: Every 100 grams of eggs contains 11.6 grams of fat, most of which is concentrated in the egg yolk, mostly unsaturated fatty acids. The fat is in a milky state and is easily absorbed by the human body.

3. Amino acids: Eggs are particularly rich in methionine, while cereals and beans lack this essential amino acid for the human body. Therefore, eating eggs together with cereals or beans can improve the bioavailability of the latter two. 4. Other micronutrients: Eggs also have other important micronutrients, such as potassium, sodium, magnesium, and phosphorus, especially the iron in the egg yolk, which reaches 7 mg/100 g; eggs are rich in phosphorus, but relatively insufficient in calcium, so eating milk and eggs together can complement each other nutritionally. Eggs are also rich in vitamins A and B. In recent years, nutritionists and medical scientists at home and abroad have had six new insights into the nutritional value and health functions of eggs:

The lecithin, triglycerides, cholesterol and yolk in egg yolk have a great effect on the nervous system and physical development. After lecithin is digested by the human body, it can release choline, which can improve memory in all age groups.

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

Preventing and treating arteriosclerosis American nutritionists and medical workers used eggs to prevent and treat arteriosclerosis, and achieved unexpected and amazing results. They extracted lecithin from eggs, walnuts, and pig livers, and gave 4 to 6 tablespoons of it to cardiovascular patients every day. After 3 months, the patients' serum cholesterol dropped significantly, and satisfactory results were achieved.

Prevent cancer Eggs contain more vitamin B2, which can decompose and oxidize carcinogens in the human body. Trace elements in eggs, such as selenium and zinc, also have anti-cancer effects. According to the analysis of human cancer mortality rates around the world, people have found that cancer mortality is inversely proportional to selenium intake.

Delaying aging Eggs contain almost all the nutrients needed by the human body. One of the longevity secrets of many centenarians is to eat an egg every day. Many health-preserving medicinal diets popular among the Chinese people are also inseparable from eggs. For example, boiled eggs with Polygonum multiflorum, boiled pig brain with eggs, egg porridge, etc. If eggs are processed into salted eggs, the calcium content will increase significantly, from 55 mg per 100 grams to 512 mg, which is about 10 times that of fresh eggs. It is especially suitable for people who want to supplement calcium.

Maintaining beautiful skin Eggs are also rich in iron. 100 grams of egg yolk contains 150 mg of iron. Iron plays a role in the production of blood and transport of oxygen and nutrients in the blood. The rosy beauty of a person's face is inseparable from iron. If the iron is insufficient, it can lead to iron deficiency anemia, making the face pale and the skin lose its beautiful luster. It can be seen that eggs are indeed one of the important foods for maintaining beautiful skin. What foods should not be eaten with eggs?

Eggs and milk Milk contains lactose, which is a dimer of galactose and glucose, and galactose is its nutritional value. Eggs contain a lot of protein, which is broken down into amino acids. The absorption of amino acids consumes energy (active transport on the small intestine wall). At this time, there is less glucose available in the blood, and galactose will be oxidized to provide energy. A certain protein in eggs will react with a certain nutrient in milk, reducing the nutritional value, so it is not suitable to eat them together.

Eggs and soy milk: Raw soy milk contains trypsin inhibitors, which can inhibit the activity of human proteases and affect the digestion and absorption of protein in the human body. The egg white contains sticky protein, which can combine with the trypsin in soy milk to hinder the decomposition of protein, thereby reducing the body's absorption rate of protein.

Cooking eggs with sugar is a habit in many places. In fact, cooking eggs with sugar will cause the amino acids in the egg protein to form a combination of fructose lysine. This substance is not easily absorbed by the human body and will have adverse effects on health. Which cooking method is more conducive to retaining the nutritional content of eggs?