What are the benefits of drinking boiled eggs

Drinking boiled eggs can help supplement high-quality protein and various nutrients, suitable for people with weak digestive function. The main benefits of preparing eggs include retaining lecithin activity, rapidly absorbing protein, relieving stomach discomfort, providing vitamin D and minerals, and improving appetite loss.

1. Preserving the activity of phospholipids

The phospholipids in eggs are not easily destroyed during low-temperature mixing, which helps maintain the integrity of the neuronal membrane structure. Phospholipids can promote cholesterol metabolism and have a certain auxiliary effect on preventing arteriosclerosis. When brewing eggs, controlling the water temperature at around 60 degrees Celsius can maximize the retention of its active ingredients.

2. Rapid absorption of protein

The protein in boiled eggs is in a semi-solid state, which is more easily decomposed and absorbed by the gastrointestinal tract than fully cooked eggs. Every 100 grams of boiled eggs can provide about 6 grams of complete protein, containing all the essential amino acids needed by the human body. This consumption method is suitable for patients in the postoperative recovery period or those with decreased digestive function.

3. Relieve stomach discomfort

The delicate egg yolk formed by washing eggs can cover the gastric mucosa and temporarily relieve stomach acid irritation. For patients with gastritis or reflux esophagitis, a short-term transitional diet can be used. However, attention should be paid to the risk of Salmonella contamination, and it is recommended to use sterilized egg products.

4. Providing Vitamin D and Minerals

Fat soluble vitamins in egg yolks have high solubility during the mixing process, especially Vitamin D and Vitamin A. They also contain easily absorbed organic iron and selenium elements, which have auxiliary value in improving iron deficiency anemia and enhancing antioxidant capacity.

5. Improve loss of appetite

Adding a small amount of salt or honey for seasoning when making eggs, the mild taste is suitable for those who are weak after illness to stimulate appetite. The riboflavin and tryptophan contained in it can promote the secretion of digestive juices, which is more suitable for patients with decreased appetite after chemotherapy or in the elderly.

It is recommended to use fresh and clean eggs for egg preparation. Before mixing, rinse the surface of the eggshell with boiling water. Patients with acute peptic ulcer or hypercholesterolemia should control their food intake. It can be paired with whole wheat bread or oatmeal to increase dietary fiber intake and avoid long-term single consumption. Special groups such as pregnant women and infants should choose a reasonable way to consume eggs under the guidance of professional personnel to ensure nutritional balance and food safety.