Scrambled Eggs with Green Vegetables

Green vegetables and eggs are common foods in people's daily lives. These two common foods have high nutritional value. Of course, the two can also be combined to make home-cooked dishes such as scrambled eggs with green vegetables. Of course, there are certain skills when making scrambled eggs with green vegetables. Next, I will introduce to you how to make scrambled eggs with green vegetables!

1. How to make scrambled eggs with green vegetables

(1) Crack the eggs into a bowl and add some cooking wine to make egg liquid. Set aside.

(2) Wash the vegetables, remove them from the water, place them on a chopping board and cut them into pieces for later use.

(3) Heat oil in a pan, add the egg mixture, stir-fry until it becomes lumps, then serve.

(4) Next, add the vegetables and stir-fry until cooked.

(5) Then, add the eggs, salt and chicken stock, and stir-fry until well combined.

2. Nutritional value of green vegetables

1. Provide nutrition and strengthen the body. Green vegetables are one of the vegetables richest in vitamins and minerals. If an adult eats 500 grams of green vegetables a day, it can meet the body's needs for vitamins, carotene, calcium, iron, etc., provide material conditions to ensure the body's physiological needs, and help enhance the body's immune ability.

2. Maintain blood vessel elasticity: Green vegetables contain a large amount of crude fiber. After entering the human body and combining with fat, it can prevent the formation of plasma cholesterol and promote the excretion of cholesterol metabolites - bile acid, so as to reduce the formation of atherosclerosis and thus maintain blood vessel elasticity.

3. Moisturizes the skin and delays aging. Green vegetables contain large amounts of carotene (1 times more than beans, 4 times more than tomatoes and melons) and vitamin C. After entering the human body, they can promote skin cell metabolism, prevent skin roughness and pigmentation, and make the skin bright and clean. Delay aging.

4. Anti-cancer and anti-tumor The vitamin C contained in green vegetables will form a "hyaluronic acid inhibitor" in the body. This substance has anti-cancer effects and can devitalize cancer cells. In addition, the crude fiber contained in green vegetables can promote large intestine peristalsis, increase the excretion of toxins in the large intestine, and achieve the purpose of preventing and fighting cancer.

3. Nutritional value of eggs

According to analysis, every 100 grams of eggs contain 14.7 grams of protein, mainly ovalbumin and ovomucoid, which contain 8 essential amino acids for the human body and are very similar to the composition of human protein. The human body's absorption rate of egg protein can be as high as 98%. Every 100 grams of eggs contains 11 to 15 grams of fat, which is mainly concentrated in the yolk and is easily digested and absorbed by the human body. The yolk is rich in lecithin, sterols, yolk, as well as calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins. These ingredients are very beneficial to enhancing the function of the nervous system, so eggs are also good brain-enhancing foods.