Eating eggs wisely can also lower cholesterol! Nutritionist Zhao Hanying recommends: Calcium-supplementing three-color egg recipe

Still worried about high cholesterol after eating eggs? In fact, eating eggs wisely can also lower cholesterol. Past studies have pointed out that the cholesterol in eggs is actually beneficial for increasing good cholesterol. Healthy elderly people don’t have to worry about eating two eggs a day, but they should pay attention to the cooking method and avoid fried eggs or salt-brined eggs. Nutritionist Zhao Hanying said that eggs are not entirely responsible for cholesterol. Instead, eating too much saturated fatty acids (meat, cream) is more dangerous.

Eggs are known as a "complete food"

Eggs are foods with high nutritional value and are known as "complete foods." In addition to containing good cholesterol to help clear blood vessels, according to British research, the nutritional value of modern eggs is much higher than it was 30 years ago. This is because modern methods of raising poultry and livestock have been improved over the years, and the nutritional value of the eggs produced is getting higher and higher.

Nutritionist Zhao Hanying recommends a simple "whole egg dish" for friends who love eggs - three-color eggs. It contains rich calcium and iron from salted eggs, which can improve bone development and prevent anemia. It also contains nutrients from eggs that can fight cancer and reduce cardiovascular diseases.

Finished three-color eggs.

Calcium-supplemented three-color egg recipe

Ingredients: 2 cooked salted eggs, 2 preserved eggs, 3 eggs, 2 tablespoons boiling water

practice:

1. Cut the preserved egg into small pieces

2. Scoop out the salted egg and cut into small pieces

3. Beat the eggs into a large pot, add water and stir evenly

4. Add the preserved eggs and salted eggs into the pot

5. Pour the mixture into a container and steam for 10-15 minutes.

Effect

Chicken eggs are the most commonly used eggs in most households. What most people don’t know is that the most commonly eaten eggs have quietly undergone a lot of changes in just 30 years. Studies on "Egg Nutritional Data" since the 1980s have found that modern eggs contain 70% more vitamin D than eggs 30 years ago.

British nutrition experts said that more and more studies have found that vitamin D deficiency increases the risk of rickets and other diseases. The new study also found that modern eggs contain two times more selenium, which helps reduce the risk of cancer and cardiovascular disease, infertility and various infections.

In addition, according to the latest British research, eating a high-quality egg every day can help fight obesity, because the calories in an egg do not exceed 80 calories, but it is enough to provide 20% of the daily nutrients required by the human body. It seems that eating eggs is definitely a smart choice for balancing daily nutritional supplementation and weight control. However, if you are an elderly person with three highs, it is recommended not to eat more than one egg yolk per day. In addition, egg whites must be fully cooked to avoid salmonella infection and acute gastroenteritis; egg yolks can be half-cooked, such as poached eggs or boiled eggs, to make it easier for the elderly with weaker digestion and poor chewing ability to eat.

Both preserved eggs and salted eggs contain calcium and iron.

Nutritionist Zhao Hanying said that the total amount of various minerals in duck eggs exceeds that of chicken eggs by much more, especially iron and calcium, which are urgently needed by the body. They are even more abundant in salted duck eggs, which are good for bone development and can prevent anemia. Duck eggs contain more vitamin B2, which can clear the lungs, strengthen the muscles, and moisturize the skin.

During the process of a raw salted egg solidifying into a preserved egg, although the water content is slightly reduced, its other nutritional values ​​do not change much and it is still rich in iron and vitamins. Despite this, nutritionist Zhao Hanying would like to remind everyone that the sodium content of preserved eggs is slightly higher than that of ordinary duck eggs. If there are relatives with high blood pressure at home who want to eat this three-color egg dish, it is recommended to halve the amount of preserved eggs.

👉Recommended reading: Should you put eggs in the refrigerator immediately after buying them home? It turns out they were all wrong! Nutritionist Wu Yingrong debunks 4 common egg myths

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