Egg is a kind of nutritious food. It contains various kinds of essential vitamins and trace elements needed by human body, such as vitamin A, B vitamins, calcium, phosphorus, iron, and so on. What's more, the proportion of amino acids contained in egg protein is very suitable for the physiological needs of human body and is easy to be absorbed by the body. Although egg has high nutritional value, there are some notices we should pay attention to when eating eggs. Otherwise, it may bring adverse consequences to the body.

First of all, many people think that the eggs with darker shell have higher nutritional value. In fact, the color of egg shell has little to do with its nutritional value. Analysis shows that the level of the nutritional value of egg mainly depends on egg white and egg yolk. If the egg white is thicker, it indicates that the content of protein is higher, and the quality of protein is better. Under normal circumstances, the egg yolk with darker color has higher nutritional value.

Secondly, some people think it is better to cook eggs for a long time. In fact, this is not the case. If the egg is cooked for too long, the ferrous ions contained in egg yolk will combine with the sulfide ions in protein and form insoluble ferrous sulfide, which is difficult to be absorbed by human body. What's more, the macromolecular protein contained in egg white will change into low molecular amino acid. This kind of amino acid can form a chemical substance at high temperature, which is detrimental to human health.

Thirdly, many people like to eat eggs with soybean milk together at breakfast, thinking it is very nutritious. However, such a habit is unscientific. This because soybean milk contains trypsin inhibitor, which can inhibit the activity of protease in the body, and affect the digestion and absorption of protein in human body. While the egg white contains sticky protein, which can combine with the trypsin in soybean milk, hinder the decomposition of the protein, thereby reducing the absorption rate of protein by the body.

Fourthly, many people hold that raw eggs are more nutritious than cooked eggs. In fact, raw egg is difficult to be digested by human body. In addition, it also contains avidin, which will affect the absorption of biotin in the foods. Therefore, it may easily lead to a lot of "biotin deficiency" symptoms, such as loss of appetite, body weakness, muscle pain, skin inflammation, and so on.