Nutritional value of scrambled eggs with tomatoes

Tomato and egg is a dish that many people love to eat. It often appears on our table. So what nutritional value does tomato and egg have?

Nutritional value of tomatoes

According to research and determination by nutritionists: 50-100 grams of fresh tomatoes per person per day can meet the human body's needs for several vitamins and minerals. The "lycopene" contained in tomatoes has the effect of inhibiting bacteria; the malic acid, citric acid and sugars contained in tomatoes have the function of aiding digestion. Tomatoes are rich in nutrition and have multiple functions, and are called the magical fruit among vegetables. It is rich in provitamin A, which is converted into vitamin A in the human body, can promote bone growth, prevent and treat rickets, dry eyes, night blindness and certain skin diseases. Modern medical research shows that the amount of vitamin C obtained by the human body is the determining factor in controlling and improving the body's anti-cancer ability. Organic acids such as malic acid and citric acid in tomatoes can also increase the acidity of gastric juice, help digestion, and adjust gastrointestinal function. Tomatoes contain fruit acid, which can reduce cholesterol content and is very beneficial for hyperlipidemia. Tomatoes are rich in vitamins A, C, B1, B2, carotene, calcium, phosphorus, potassium, magnesium, iron, zinc, copper and iodine and other elements, and also contain protein, sugar, organic acid, cellulose.

Nutritional value of eggs

Eggs are rich in high-quality protein, with 12.7 grams of protein per 100 grams of eggs. The protein contained in two eggs is roughly equivalent to the protein in 3 taels of fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice.

Eggs are particularly rich in methionine, while cereals and beans lack this essential amino acid for the human body. Therefore, mixing eggs with cereals or beans can improve the bioavailability of the latter two.

The magical effect of scrambled eggs with tomatoes

Eggs are a miracle of nature. A fertilized egg, under the right temperature, can hatch a chick without any nutrients from the outside. This is enough to illustrate the nutritional value of eggs.

Tomatoes are rich in carotene, vitamin B and C, especially vitamin P, which ranks first among vegetables. The vitamin C, sugars, rutin and other raw materials contained in it have the effects of anti-scurvy, moisturizing, protecting blood vessels, lowering blood pressure, and aiding digestion.

The secret of scrambled eggs with tomatoes

Scrambled eggs with tomatoes is not a big dish, and even the host is embarrassed to order it at a banquet. But it is indeed a delicious dish with good color, aroma and taste, refreshing, appetizing and nutritious.

The ratio of eggs to tomatoes is key. If there are too few tomatoes, the scrambled eggs will taste lacking in flavor, greasy, and dry; if there are too many tomatoes, the scrambled eggs will be too sour and watery, and you won’t be able to enjoy the scrambled eggs to your heart’s content. A good combination of ingredients is not only the basis for deliciousness, but also a guarantee of balanced nutrition.