Are Tea egg as nutritious as boiled eggs

There are some differences in the nutritional value between Tea egg and boiled eggs, the main difference lies in the protein absorption rate and the content of micronutrients. White boiled eggs have a higher protein absorption rate, while Tea egg may increase some minerals but lose vitamin B1 due to the brine process.

Tea egg will add tea, soy sauce, spices and other ingredients in the brine process, which may increase the content of iron, zinc and other minerals, but high temperature and long time cooking will lead to the loss of some vitamin B1. The combination of tannic acid in tea with egg protein may slightly reduce the digestion and absorption rate of protein. Boiled eggs are cooked with clean water, which preserves the nutrients of the egg itself, especially the high bioavailability of high-quality protein. Nutrients such as vitamin B2 and vitamin D, which have good thermal stability, are more fully preserved. The two cooking methods had no significant effect on cholesterol content, but the sodium content of Tea egg might increase due to the addition of seasonings.

Pay attention to nutritional differences in special circumstances. hypertension patients should control the consumption of Tea egg to avoid excessive sodium intake. It is more suitable for fitness and muscle building people to choose boiled eggs to obtain more efficient protein supplement. The Tea egg that have been stewed for too long may have excessive protein denaturation, and the iron sulfide film formed on the surface is harmless but affects the absorption of iron. When making Tea egg, it is recommended to control the brine time within 2 hours to avoid further loss of nutrients due to repeated heating.

From the perspective of daily diet, two kinds of eggs can be eaten alternately to give consideration to nutrition and taste. It is suggested that fresh vegetables and fruits should be used to supplement the vitamins lost in the process of brine processing, and the consumption frequency of Tea egg should be controlled to avoid excessive sodium intake. Those with weak digestive function can preferentially choose white boiled eggs that are more easily absorbed. Eating 3-4 Tea egg a week for healthy people will not cause obvious nutritional imbalance.