Text/Yangcheng Evening News all-media reporter Zhang Hua correspondent Lin Huifang
Are red eggs or white eggs better? When buying eggs, some people are very concerned about the color of the egg skin, and they choose brown eggs specially, thinking that the nutritional value of brown eggs is higher than that of white eggs. Xia Yanqiong, chief physician of the Nutrition Department of Guangdong Maternal and Child Health Hospital, pointed out that this is not the case. There was no significant difference in nutrient content between the two.
white egg VS red egg
Xia Yanqiong said, white and red egg protein The content is about 12%, the fat content is slightly higher than that of red skin, which is 11.1%, and that of white skin is slightly lower, which is 9%. Compared with other nutrients, the difference is not obvious.
So, why is the egg shell red and white? Xia Yanqiong said that the color of eggshells is mainly determined by a substance called eggshell porphyrin. The metabolism of hemoglobin in the blood of some chickens can produce eggshell porphyrin, so the eggshell can be light red, while some chickens, such as Rulaihang chicken, Bailuo chicken and chickens in some chicken farms cannot produce eggshell porphyrin, so the eggshell can be light red. Eggshells are white, and eggshell color is entirely genetically determined. Therefore, when buying eggs, there is no need to pay attention to the color of the egg skin.
Doiled eggs vs raised eggs
In the market, soiled eggs are more expensive than other eggs. So, are the nutritious value of soil eggs higher? Xia Yanqiong pointed out that the so-called “local eggs” refer to the eggs laid by free-range chickens raised by farmers, and the eggs of chickens that are raised by chickens refer to the eggs laid by chickens raised by chicken farms or professional chicken farmers with synthetic feed. So, what is the difference between “local eggs” and “raised eggs”, and which one has higher nutritional value?
Actually, through the comparison of the nutrient content of the two types of eggs in the above picture, relatively speaking, the protein, carbohydrate, cholesterol, calcium, zinc, copper, and manganese content of soil eggs are slightly higher, while fat, vitamin A. The content of vitamin B2, niacin, selenium, etc. is slightly lower, and other nutrients are not very different. Among them, the high cholesterol content in native eggs may be related to the large proportion of egg yolks.
“From the above analysis, we can see that there is little difference in nutrients between red-skin eggs and white-skin eggs, soil eggs and other eggs.” Xia Yanqiong pointed out, “In our daily life, we When buying eggs, it is more important to pay attention to the freshness of eggs. Fresh eggs have higher protein, lipid, carbohydrate and vitamin content, and the stale eggs are, the less nutritious they are, and they may deteriorate if left for too long. ”
So how to choose fresh eggs? Here are some tips from experts!
At first glance: Looking at the appearance, the shell of a fresh egg is firm, complete, clean, and often has a layer of powder (the protective film of the egg). Stale eggs have grey shells or spots on the surface.
Second touch: Fresh eggs feel astringent and heavy due to a layer of powder on the surface, while stale eggs feel smoother and lighter in weight.