鸡蛋是人人皆知的营养食品,被营养学家称为完全蛋白质的模式。据科学分析,鸡蛋所含14.7％的蛋白质中,主要为卵蛋白和卵球蛋白,包括有人体必需的八种氨基酸,与人体蛋白质组成相近。鸡蛋蛋白质的人体吸收率为99.7％,而牛奶仅为85％,牛肝为77％,猪肉为74％,牛肉为69％。鸡蛋脂肪含量为11.6％,主要集中在蛋黄里,这种脂肪和牛奶一样,极易被人体消化吸收。 Egg is a well-known nutritional food, known to nutritionists as a complete protein model. According to scientific analysis, eggs contain 14.7% of the protein, mainly ovalbumin and oocystin, including eight essential amino acids, similar to human body protein composition. Human body protein absorption rate of egg protein was 99.7%, compared with 85% for milk, 77% for beef liver, 74% for pork and 69% for beef. Egg fat content of 11.6%, mainly concentrated in the egg yolk, this fat and milk, easily digested by the body.