Eggs are the most nutritious and nutritious foods in foods from children to pregnant women and the elderly who eat them (except for some allergies to eggs). The egg contains protein, lipid, glutamic acid, iron, calcium, phosphorus, beta carotene, vitamins A, B1, B2, PP. ... (in the egg yolks also added vitamin C) necessary for the body. Compared with the dietary component of 100g (egg, duck and duck), duck eggs contain iron, calcium, phosphorus, beta-carotene, vitamin A, PP, and chicken eggs. often. For example: vitamin A in chicken eggs: 700mcg, normal duck eggs: 360mcg, duck flip: 875mcg; Calcium in chicken eggs: 550mg, 710mg duck eggs usually, 820mg fluff duck.

If compared to energy, chicken eggs: 166 Kcal / 100g, eggs usually duck 484 Kcal, duck flipped: 162 Kcal. As a result, all three types of eggs are nutritious and non-toxic, all eatable, including those with low pest control and are good for pregnant and postnatal women. However, for people with high cholesterol, fat should be limited, should only use 2-3 fruits / week. Note, when eating eggs should eat both white and yolk. In the past, some people gave egg yolks a good color, so they often ate red yolks and gave up their whites and found it difficult to digest whites because lecithin itself had the ability to metabolize cholesterol. It is best to eat with milk because the milk has high levels of lecithin to help neutralize cholesterol.

_By KennyN_