May be poisoned if laced with raw chicken eggs

Chicken eggs are a precious, nutritious food, often used to nourish when sick or used for pregnant women, young children to lavish tonic.

In 100g whole chicken eggs (whole white, yolk) has 72g of water, 14.8g of protit, 11.6g of lipit, 0.5g of glutite, supply to the body 171kcal. In addition, there are many mineral salts (55mg calcium, 210mg phosphorus, 2.7mg iron .) and many vitamins (0.7mg vitamin A, 0.16mg vitamin B1, 0.31mg vitamin B2, 0). , 2mg of vitamin PP .).

From chicken eggs people have processed many delicious and complementary dishes suitable for all ages.However, many people want to promote the effect of chicken eggs even more by eating raw chicken egg yolk or just blanching the boiling water, this is a mistake. The protit of chicken eggs is very complementary but only fully absorbed by the body when cooked. If the egg is alive, the absorption of the stomach and duodenum for these proteins is poor. Because it is not absorbed well in the stomach and duodenum, when down the intestine, raw chicken eggs will decompose in the colon producing many toxic substances harmful to the body.

Eating dangerous chicken eggs is dangerous, because if you eat eggs of sick chickens, eggs that are infected with Salmonella or have been infected with H5N1 , these germs will invade the human body through raw eggs.

To ensure food hygiene and safety, food must be cooked. For boiled chicken eggs, boil for 10 minutes. It is best to boil fresh water in the egg, wait for the water to boil again for about 10 minutes to take out, just cooked eggs, eat very well and be sure.