Chicken eggs are one of the nutritious foods, containing enough protein, vitamins A, D, B12 and essential minerals.
Housewives should know that one of the food pairs that are often considered to be cross-hatching is chicken eggs and soy milk. According to research by the American Journal of Clinical Nutrition, soy milk contains trypsin inhibitors - a compound that inhibits trypsin enzymes, which are necessary for the digestion of protein in eggs. When combined, the ability to absorb protein from eggs will decrease, causing indigestion and bloating in some people with weak digestive systems. However, this effect is not too serious for healthy people if taken in moderation.
Chicken eggs should not be eaten raw or combined with foods high in sugar such as honey or condensed milk because it can affect the absorption of biotin - an important B vitamin. Raw egg whites contain avidin - a protein that can bind to biotin, causing the body to not be able to absorb this vitamin if consumed for a long time.
Another important thing to note is not to combine chicken eggs with foods rich in cholesterol such as animal organs. According to recommendations, healthy adults should limit cholesterol intake to less than 300 mg/day.
An egg contains about 186 mg of cholesterol - mainly concentrated in the yolk. Combining with other foods high in cholesterol can increase the risk of cardiovascular disease if consumed regularly.
Chicken eggs are a nutritious food that almost every family has available for convenience. It is important to combine eggs with other foods properly.
In particular, avoid eating soy milk on a weak stomach; do not eat it raw regularly; limit the use of foods rich in cholesterol to ensure long-term health.
