Egg is a nutritious and relatively inexpensive food in our daily life. A large number of people are suitable to eat eggs, from babies of four to five months old to elderly people.

The nutritional value of eggs
First, protein
Egg is rich in quality protein. Every hectogram of egg contains 12.7 grams of protein. The digestibility of egg protein is the highest among milk, pork, beef and rice. The content of methionine content is particularly rich in eggs, while cereals and beans both lack of this kind of amino acids essential to human body. As a result, it is better to eat eggs together with cereals or beans, which can increase the bioavailability of the latter two kinds of food.

Second, fat
Every hectogram of egg contains 11.6 gram of fat. Most of the fat is concentrated in egg yolk, with the unsaturated fatty acids as the major part. The fat is in emulsion state, which can be absorbed by human body easily.

Third, other nutrients
There are also other important nutrients in eggs, such as potassium, sodium, magnesium, phosphorus and so on. For babies, eating eggs can supplement the lack of iron in milk products. What's more, eggs also contain plenty of , B2, B6, D, E, especially in egg yolk. Vitamin A, D and E can dissolve with fat, which will be easily absorbed and used by the body. However, vitamin C content is relatively very low in eggs, so we should pay attention to eating eggs together with other food, so as to replenish the deficiency of vitamin C in eggs.

Egg yolk and egg white, which is better?
The protein in egg yolk and egg white are both of high-quality, which has high digestibility. However, other nutrients in egg yolk and egg white have great differences. The main part in egg white is ovalbumin. But for egg yolk, apart from vitellin, it is also rich in fat and other nutrients, especially iron, phosphorus and vitamins A, D, E.

It is appropriate for babies between four months to one year old to eat egg yolk. Children above one year old can begin to eat the whole egg. Some children may have allergic reaction when eating eggs. This is mainly caused by allergy to ovalbumin. So these person should avoid eating egg white, or even the whole egg.

For most young children, eggs, especially egg yolks, contain abundant nutrients. These nutrients can promote children's growth and development, strengthen their physique body, stimulate the development of brain and nervous system, and enhance their intelligence. As a result, it is appropriate to eat one egg every day.