Scrambled Eggs with Mushrooms

In fact, eggs go very well with many ingredients, such as spinach, onions, tomatoes, etc. There are also many ways to prepare eggs, so everyone can eat eggs with different tastes. Fried eggs with shiitake mushrooms is actually a very common delicacy, and the preparation method is also very simple. If you don’t have time to make complicated dishes at home, then fried eggs with shiitake mushrooms is a good choice.

Nutritional value of eggs

1. Protein: Eggs are rich in high-quality protein. Every 100 grams of eggs contains 13 grams of protein. The protein contained in two eggs is roughly equivalent to the protein in 50 grams of fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice.

2. Fat: Every 100 grams of eggs contains 11.1 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. Cholesterol: Egg yolks contain a lot of cholesterol, up to 1510 mg per 100 grams. Therefore, many people, especially the elderly, are wary of eating eggs, fearing that eating eggs will increase cholesterol and lead to atherosclerosis. Although eggs contain more cholesterol, they are also rich in lecithin. After lecithin enters the blood, it will make the cholesterol and fat particles smaller and keep them suspended, thereby preventing the deposition of cholesterol and fat in the blood vessel walls. Therefore, for elderly people with normal cholesterol, eating 2 eggs a day will only increase the cholesterol in 100 ml of blood by 2 mg at most, and will not cause vascular sclerosis. But you should not eat too much. Eating too much is not good for gastrointestinal digestion, causes waste, and increases the burden on the liver and kidneys.

4. Amino acids: Eggs are particularly rich in methionine, while cereals and beans lack this essential amino acid for the human body.

5. Other micronutrients: Eggs also contain other important micronutrients, such as potassium, sodium, magnesium, and especially the iron in the egg yolk, which reaches 7 mg/100 g. Eggs are rich in phosphorus, but relatively insufficient in calcium, so consuming milk and eggs together can complement each other nutritionally. Eggs are also rich in vitamins A and B.