Boiled Eggs or Tea egg for Weight Loss

During weight loss, boiled eggs are better than Tea egg. Boiled eggs have lower calories and no additional additives, with the main advantages of retaining complete nutrition, avoiding excessive sodium intake, reducing processing risks, high protein absorption rate, and more flexible consumption methods.

1. Nutritional retention:

Boiled eggs are only heated by boiling water, and the lecithin and vitamin B groups in the yolk are preserved intact, with low degree of protein denaturation. In the process of Tea egg stewing, high temperature for a long time will lead to the loss of some water-soluble vitamins, especially the loss of vitamin B1 and B6 up to 15% -20%.

2. Sodium content:

Each 100g of boiled eggs contains about 140mg of sodium, while Tea egg contain 400-600mg of sodium due to the addition of soy sauce, salt and other seasonings during brine processing. A high sodium diet can easily cause edema and affect water metabolism during weight loss, which is particularly detrimental to individuals with hypertension.

3. Processing risk:

Tea egg sold in the market may be cooked repeatedly, and nitrite is easily produced in the brine. The process of making boiled eggs is simple, without adding any seasonings or preservatives. It has higher food safety and is more suitable as a long-term source of weight loss protein.

4. Protein absorption:

The protein digestion and absorption rate of boiled eggs reaches 92%, and boiling them in plain water makes the protein structure more easily broken down by proteases. The brine processing of Tea egg will cause excessive denaturation of some proteins, forming a cross-linked structure that is difficult to digest, and the absorption rate will drop to about 85%.

5. Eating scenario:

Boiled eggs can be paired with various weight loss meals such as whole wheat bread and vegetable salads, and can be eaten cold or hot. Tea egg, because of their strong taste, are easy to stimulate the appetite, which may trigger the desire for other high salt foods, which is not conducive to controlling the total calorie intake.

It is recommended to consume 1-2 boiled eggs per day during weight loss, and the best time to consume them is within 30 minutes after breakfast or exercise. Paired with vegetables rich in vitamin C such as spinach and broccoli, it can promote iron absorption. Avoid eating with soybean milk to affect the protein utilization rate, and control the cooking time at 8-10 minutes to ensure that the egg yolk is solidified but not too old. Long term consumption should pay attention to the cholesterol content of egg yolks, and people with high blood lipids can reduce their egg yolk intake appropriately. Tea egg can occasionally be used as a taste adjustment, but the frequency should be controlled not more than twice a week. When purchasing, choose a booth that is ready to cook and sell, and avoid selecting products that are too dark or cracked.