[Small green cabbage scrambled eggs]_How to do_How to do
Small greens and eggs are a kind of food that is rarely seen in people’s daily life. These two kinds of home-made foods have high nutritional value.
Of course, the two can also be used together to make home-cooked vegetables like scrambled eggs.
Of course, when making scrambled eggs with greens, there are certain skills.
Below, I will introduce the practice of scrambled eggs with greens!
First, the method of making scrambled eggs with vegetables (1) Pour the eggs into a bowl, add some cooking wine to make egg liquid, and set aside.
(2) Wash and remove the vegetables, cut them on the case panel, and set aside.
(3) Pour the oil in the wok and heat it up.
(4) Next, stir-fry the vegetables until it breaks.
(5) Then, mix in the eggs, add some salt, season the chicken and stir well.
Second, the nutritional value of vegetables 1.
Provide nutrition, healthy and healthy vegetables is one of the most abundant vegetables with vitamins and minerals. If an adult eats 500 grams of vegetables a day, it can meet the vitamins, carotene, calcium, iron, etc. that the body needs.Physiological needs provide material conditions that help strengthen the body’s immune capabilities.
2.Maintaining Vascular Elasticity Green cabbage contains a large amount of crude fibers. When it enters the human body and is slightly combined, it can prevent the formation of plasma insulin. The metabolite-cholic acid can be regenerated in vitro to reduce the formation of atherosclerosis and maintain vascular elasticity.
3．Moisturize the skin and delay aging. Green vegetables are rich in carotene (1 times more than beans, 4 times more than tomatoes and melons) and vitamin C. After entering the human body, it can promote skin cell metabolism and prevent skin roughness and pigmentation.Brightens skin.
4．Vitamin C contained in anti-cancer and anti-cancer greens will form a “hyaluronic acid inhibitor” in the body. This substance has anti-cancer effects and can eliminate vitality.
In addition, the crude fiber contained in vegetables can promote colonic peristalsis, increase the excretion of endotoxins in the large intestine, and achieve the purpose of preventing cancer.
Third, the nutritional value of eggs According to analysis, every 100 grams of eggs contain 14 protein.
7 grams, mainly ovalbumin and ovoglobulin, which contains 8 amino acids necessary for the human body, and is very similar to the composition of human protein. The human body’s absorption rate of egg protein can be as high as 98%.
Fat per 100 grams of eggs?
15 grams, mainly concentrated in the egg yolk, is also easily digested and absorbed by the body. The egg yolk is rich in lecithin, sterols, yolks, and calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins.
These ingredients are great for improving the function of the nervous system, so eggs are a better brain food.