What is the nemesis of eggs

Eggs generally do not have an absolute nemesis, but consuming some foods with eggs may affect nutrient absorption or cause discomfort. Common combinations that need attention include soybean milk, strong tea, persimmon, rabbit meat, raw garlic, etc.

1. soybean milk

Raw soybean milk contains trypsin inhibitor, which may interfere with the digestion and absorption of protein in eggs. It is recommended that soybean milk be fully boiled before being eaten with eggs. High temperature can destroy anti nutritional factors. People with weak gastrointestinal function need to control their food intake to avoid bloating.

2. Strong tea

Tea tannic acid combines with egg iron to form precipitates, reducing the absorption rate of iron elements. It is recommended to consume at least 1 hour apart, especially for people with anemia. Can be paired with fruits and vegetables rich in vitamin C to enhance iron absorption.

3. Persimmon

Persimmon tannic acid can easily form stomach stones when combined with egg protein. Immature persimmons have a higher tannin content and should be avoided from being eaten with eggs. After consuming persimmons, it is recommended to wait for 2 hours before eating egg based foods.

4. Rabbit Meat

Traditional dietary theory states that rabbit meat and eggs are both cold foods, and eating them together may exacerbate discomfort for those with spleen and stomach deficiency and cold. Modern nutrition believes that the difference in protein structure between the two may increase digestive burden, and weak individuals need to be cautious in their combination.

5. Raw garlic

Sulfides in raw garlic may inhibit the absorption of vitamin B1 in eggs, and long-term consumption in large quantities may affect neurological function. It is recommended to cook garlic before consumption, or to consume it separately with eggs.

There is no need to overly worry about food competition in daily diet, just maintain diversified intake. People with special physical conditions can adjust their pairing appropriately, and it is recommended to use low-temperature cooking such as steaming to preserve the nutrition of eggs. If there is obvious discomfort such as bloating and diarrhea after eating, seek medical attention promptly to check for food allergies or intolerance. Reasonable combination of vegetables and fruits can improve the nutrition utilization rate of eggs. For example, vitamin C in Stir-fried tomato and scrambled eggs can promote iron absorption, and spinach Egg&vegetable soup can increase dietary fiber intake.