20 120 13 1 CCTV Road to Health: What kind of eggs are nutritious in Yukang?

Editor's note: As the saying goes, the darker the egg, the better the nutrition. Is this statement correct? Let's listen to the expert's explanation and tell us which kind of eggs have high nutrition. The guest invited in this program is Yu Kang, a professor of clinical nutrition at Peking Union Medical College Hospital. He is talking about which kind of eggs have high nutrition. The following is the online viewing of the video and the main content introduction: it can lower cholesterol and supplement calcium. Many people know that eggs are extremely nutritious, but the yolk contains more cholesterol, which makes the elderly with cardiovascular diseases feel scared. If there are really low-cholesterol eggs, don't worry. It sounds a little incredible, but it can be done completely. Because the ingredients in eggs are greatly influenced by feed, improving the formula of feed can effectively increase the mineral content in egg yolk or reduce cholesterol. For example, adding selenium to feed can produce selenium-enriched eggs, which is beneficial to the prevention of cardiovascular diseases in the elderly; Increasing zinc is helpful to prevent zinc deficiency in children and the elderly, and to improve immunity and vision. Therefore, low-cholesterol eggs and high-zinc eggs are meaningful healthy foods. But high iodine eggs and high calcium eggs do not make much sense in diet. Because our country has popularized iodized salt enough to meet human needs, it will not produce obvious effect to supplement iodine by eating eggs. The best dietary source of calcium is milk and tofu, not eggs. Even if you eat two eggs a day, the calcium content is only about 60 mg, and the human body needs to consume 800 mg of calcium every day, which is really rare. Free-range eggs are not nutritious. Many consumers think that free-range eggs are fragrant and have higher nutritional value. Indeed, free-range chickens can eat natural foods such as grass and worms, so eggs taste better. But when it comes to nutrition, ordinary eggs in chicken farms are more abundant. Experiments show that the contents of fat and cholesterol in free-range eggs are slightly higher than those in ordinary eggs, especially the contents of phospholipids and ω-3 unsaturated fatty acids are higher than those in ordinary eggs. The contents of iron, calcium, magnesium, selenium and other mineral elements in the yolk of ordinary eggs are higher than those of free-range eggs. In recent years, many chicken farms have adopted scientific formulas, such as adding flaxseed oil and fish meal, which can also significantly increase the content of ω-3 unsaturated fatty acids in ordinary eggs. So in general, the nutrition of free-range eggs is not as high as that of ordinary eggs. Red preserved eggs are more resistant to storage. Some people care about the color of eggs when choosing them. For example, there is not much scientific reason to think that dark yolk is more nutritious than light yolk, or that red preserved eggs are more delicious than white preserved eggs. The color depth of egg yolk mainly depends on the vitamin content. Free-range chickens eat more green leaves, which leads to the increase of vitamin B2 and carotenoids in egg yolk and looks darker. Although the yolk of ordinary eggs is light in color, most chicken farms now add vitamin A to their feed, so compared with free-range eggs, the vitamin content in the yolk is slightly higher. The nutritional value of red preserved eggs and white preserved eggs is roughly the same. The former is slightly higher in fat content, while the latter is slightly higher in protein and vitamin A content. Comparatively speaking, the only advantage of red-skinned eggs is that their eggshells are thicker and more resistant to storage. Note: The copyright of articles in this channel belongs to CCTV, which does not mean that this channel agrees with its views and is responsible for its authenticity. Please contact us as soon as possible, and we will delete the content as soon as possible. In this issue, the guest introduces Professor Yu Kang, professor, chief physician and deputy chief physician of clinical nutrition department of Peking Union Medical College Hospital.