Knowledge about eggs how to store them Can’t eat more than one every day Sichuan channel people’s ne-remonstrate

Knowledge about eggs: how to store them? Can’t eat more than one every day? Sichuan Channel – People’s original title: knowledge about eggs: how to store? Can’t eat more than one every day? In the white paper on the nutritional attention of Chinese residents published by the China Nutrition Society, eggs are listed as one of the ten nutritious foods. Egg protein contains the amino acid needed by the human body; choline contained in the egg yolk, but also promote brain development, improve memory and other benefits. But what do you know about the interesting knowledge of eggs? Can’t eat more than one egg per day? Medical experts Dai Guangqiang said: "no need to be critical, the United States medical profession," Journal of the American Medical Association have published relevant experimental papers, indicating that: healthy people eat 1~2 eggs per day, and will not affect the body cholesterol levels." Although egg yolk cholesterol is high, but it is also rich in another nutrient lecithin, it helps to improve blood flow, reduce the bad cholesterol and fat damage to the vascular wall, can promote the atherosclerotic plaque of the vascular wall subsided, it is called vascular scavenger". As far as we know, lecithin in egg yolk contains the highest content in all foods. In addition, the human blood cholesterol 80%~90% is the body’s own liver synthesis, only 10%~20% from food, cholesterol in food is not equivalent to cholesterol in the human body. Egg yolk benefits so much? You don’t like it? 1. yolk is rich in nutrition. Egg yolk contains antioxidants, vitamin B12, vitamin A, iron, selenium, biotin, phosphorus, choline, and other micronutrients. 2. cholesterol in diet can lead to heart disease is not scientific. Studies have shown that there is little association between dietary cholesterol and high blood cholesterol levels. The liver itself produces cholesterol, so if you have more cholesterol in your diet, your liver will produce less cholesterol. Eating all kinds of food helps digestion. Eating only the egg whites makes the body feel that it is not eating the whole food. That is to say, the body has a desire for other parts of the food, so eat the whole food. The whole egg is delicious, too. Eating only the egg whites may be tasteless, and may even cause people to start looking for alternatives to liquid eggs. They lose nutrients in the process, and they don’t eat the eggs themselves. Storage is to live: egg head up, only 10 days 1. big egg to senior Chinese cooking teacher Li Wendong said, because the proportion of less than the egg yolk protein, egg will head up, head down, stored upright and even protein thinning, also won’t happen quickly by Huang and skin phenomenon. This can prevent microbial invasion of egg yolk, but also conducive to ensure the quality of egg. 2. pay attention to the isolation of fresh eggs is vital, it needs to constantly breathe through the pores of the eggshell, so it has the function of absorbing peculiar smell. If stored in the process of garlic, leek and other bad smell of food mixed, then the egg will smell, affecting the edible effect. 3. do not seal the national advanced food inspection

关于鸡蛋的知识:怎么存放?每天不能吃超过一个?–四川频道–人民网 原标题:关于鸡蛋的知识:怎么存放?每天不能吃超过一个?   中国营养学会发布的《中国居民营养关注度大数据白皮书》中,将鸡蛋列为十大营养食物之一。鸡蛋的蛋白质含有人体所需氨基酸;蛋黄中所含的胆碱成分,还能促进大脑发育,提高记忆力等好处。但是以下这几个关于鸡蛋的有趣知识您都知道吗?   每天不能吃超过一个鸡蛋?   医学保健专家戴光强称:“没必要苛求,美国医学界、《美国医学协会期刊》都曾发表过相关实验论文,表明:健康人每天吃1~2个鸡蛋,并不会影响人体胆固醇水平。”   虽然蛋黄胆固醇高,但其还富含另一种营养素卵磷脂,它有助于改善血流状态,减少坏胆固醇和脂肪对血管壁的损害,可促进血管壁粥样硬化斑的消退,真可谓“血管清道夫”。据目前所知,禽蛋蛋黄中所含卵磷脂在所有食物中含量最高。另外,人体血中胆固醇80%~90%是人体自身肝脏合成的,只有10%~20%来自于食物,食物中的胆固醇并不等同于人体中的胆固醇。   蛋黄好处这么多?你还不爱吃?   1.蛋黄富含营养。蛋黄含有抗氧化剂,维生素B12,维生素A、铁、硒、生物素、磷、胆碱、和其他各种微量营养素。   2.膳食中的胆固醇会导致心脏病并不科学。研究表明膳食胆固醇和高血胆固醇水平之间几乎没有联系。肝脏本身会产生胆固醇,所以如果饮食中有更多的胆固醇,肝脏产生的胆固醇就会变少。   .吃全面的食物有助于消化。只吃蛋清,会让身体觉得没有吃完整个食物的感觉。也就是说,身体会有对食物其它部分的渴望,所以还是完整的吃完食物吧。   .整颗蛋也很美味。只吃蛋清口感可能乏味,甚至会让人开始查找液体蛋的“替代品”,它们在加工过程中会丢失营养物质,吃起来并没有鸡蛋本身好。   存放也是技术活:鸡蛋的大头向上、只能放10天   1.鸡蛋的大头向上   国家高级中式烹调师李文冬表示,由于蛋黄的比重小于蛋白,选择将鸡蛋的大头向上,小头朝下,直立存放,即使蛋白变稀,也不会很快发生靠黄和贴皮现象。这样既可防止微生物侵入蛋黄,也有利于保证蛋品的质量。   2.注意隔离   新鲜的鸡蛋是有生命的,它需要不停地通过蛋壳上的气孔进行呼吸,因此具有吸收异味的功能。如果在储存过程中与大蒜、韭菜等有不良气味的食物混放,那么鸡蛋就会出现异味,影响食用效果。   3.不要密封存放   国家高级食品检验员王楠认为,有些人觉得鸡蛋脏,将其放在塑料盒里密封“隔离”,这样不对。因为存放过程中鸡蛋也需要“呼吸”,向外蒸发水分,用塑料盒保存,盒内不透气,里面的环境潮湿,会使蛋壳外的保护膜溶解失去保护作用,加速鸡蛋变质,要注意。   4.存放前不用水洗   鸡蛋也不能用水洗,蛋壳外的保护膜是水溶性的,水洗会破坏保护膜。平时可买干净的清洁蛋,或者买普通鸡蛋在冷藏室里隔开存放,避免交叉污染。   5.夏日常温保存10天左右   公共营养师李世鹏在其微博中表示,在温度2~5℃下,鸡蛋可以保存40天,在冬季室内可以保存15天左右,夏季室内常温下鸡蛋可以保存10天左右。鸡蛋超过保质期,新鲜程度和营养成分都会受到影响。提醒大家:鸡蛋不要一次买太多,够一周吃即可。   相关链接:这几种鸡蛋不能吃!   裂纹蛋:这些鸡蛋很容易被细菌侵入,若放置时间较长就不宜食用。   粘壳蛋:这种蛋因储存时间过长,蛋黄膜由韧变弱,蛋黄紧贴蛋壳,若局部呈红色还可以吃,但蛋膜紧贴蛋壳不动、贴皮处呈深黑色就不宜再食。   散黄蛋:因运输等剧烈震荡,蛋黄膜破裂,被细菌或霉菌经蛋壳气孔侵入蛋体而破坏了蛋白质结构造成散黄,蛋液稀而混浊。   臭鸡蛋:由于细菌侵入鸡蛋内大量繁殖,产生变质,蛋壳乌灰色,甚至使蛋壳因受内部硫化氢气体膨胀而破裂,并带有恶臭味,此种蛋不能食用。   死胎蛋:鸡蛋在孵化过程中因受到细菌或寄生虫污染,导致胚胎停止发育的蛋称死胎蛋。这种蛋所含营养已发生变化,蛋白质被分解会产生多种有毒物质,故不宜食用。   发霉蛋:有的鸡蛋遭到雨淋或受潮,会把蛋壳表面的保护膜洗掉,使细菌侵入蛋内而发霉变质,使蛋壳上有黑斑点并发霉,这种蛋也不宜食用。   生活中吃鸡蛋常常犯的8个错误   1.用碗或灶台边缘敲破鸡蛋。选择干净的灶台台面等平面(而非碗边)敲破鸡蛋,可以防止碎蛋壳落入碗中,造成污染,同时也避免了捞碎蛋壳带出蛋液造成浪费。   2.沸水煮鸡蛋。尽量不要将鸡蛋放入沸水中煮,否则不但造成蛋壳破裂,蛋液流出,而且容易烫伤手指。正确的做法是,鸡蛋冷水下锅,慢火升温,沸腾后微火煮3分钟,停火后再浸泡5分钟。这样煮出来的鸡蛋蛋清嫩,蛋黄凝固又不老。   3.等熟鸡蛋自然冷却后剥壳。这样剥壳不但费时费力,还容易让蛋白留在蛋壳上,造成浪费。省时省力又不浪费的做法是,煮好的鸡蛋捞出来后马上放入冷水,感觉不烫手时,尽快剥壳。   4.大火炒鸡蛋。大火快炒很容易将鸡蛋炒糊,并且导致其口感发硬。炒鸡蛋最好用中低档火轻轻翻炒,这样炒出的鸡蛋就不会老,口感也更柔滑。   5.煎蛋饼前使劲搅蛋液。使劲搅蛋液煎出的蛋饼口感偏硬。搅蛋液不需要用太大力气,如果搅时加点水或奶油,煎出的蛋饼不容易糊锅,还松软可口。   6.煮荷包蛋时加盐。煮荷包蛋时,只需在热水(不烧开)中加少许醋(而非食盐)。煮3~4分钟后,即可将鸡蛋捞出,这样煮出的荷包蛋口感更嫩。   7.使用铁锅。用不粘锅做鸡蛋菜肴比用不锈钢锅或铁锅更好。原因很简单,鸡蛋一旦粘锅就容易变糊。   8.用鸡蛋做菜时,最后才放调料。对炒鸡蛋和煎蛋饼而言,搅蛋液时或快入锅前,就该加入盐和胡椒等调料,确保调味均匀。 (责编:李强强、高红霞)相关的主题文章: