We all know that eggs are very nutritious for pregnant women, but not anybody has knowledge how to eat eggs sufficiently and safely.

Why are eggs good for pregnant women?

Eggs contain important trace element such as potassium, sodium, magnesium, phosphorus, especially iron which is essential for the body. People who have anemia should eat lots of eggs to absorb enough iron.

Eggs need to be cooked well before eating.

Eggs need to be cooked well before eating.

Eggs provide considerable protein content which has high biological value (kind of protein contains amino acids that are similar and necessary for body). Moreover, eggs have much vitamins A, D, B6, B12, acid folic, choline, iron, calcium, phosphorus, potassium, sodium, and fat especially omega 3. These nutrients are almost in yolk; egg white contains mainly water and protein. Mineral ingredients such as vitamin, iron, calcium, and magnesium can break down carcinogen.

Therefore, eggs contain many nutrients that not all foods have. These nutrients are extremely good for body, especially pregnant women.

Besides, women who are about to be pregnant should use eggs regularly to reduce cholesterol in blood, enhance brain, and increase ability of baby’s memory in the future. Some scientific research indicated that eating enough eggs during pregnancy helps babies have a ruddy skin.

Eggs contain many nutrients which not all foods have.

Eggs contain many nutrients which not all foods have.

How much is enough?

One egg (chicken or duck) provides about 13 kinds of vitamins and minerals for body. Eggs also are rich of protein and colin (necessary ingredient for development of baby’s brain). However, eggs also include much cholesterol, so eating too much will not good for health.

Therefore, you should use 3-4 eggs a week depending on cooking process that you taste the most delicious.

How to eat eggs the most safely?

For boiled eggs

You should turn 2 sides of eggs regularly when water boils, and then cook in 5-7 minutes more. If boil eggs over 10 minutes, there will be chemical reaction inside the egg. Protein of eggs has lots of methionine (an essential amino acid). If cooked in long time, this chemical will be decomposed to sulfide, then it combines with iron in yolk into iron sulfide which makes you difficult to digest and many nutrients removed.

Note: many housewives usually soak boiled eggs into cold water in order to easy for removing eggshell. However, this way is lack of sanitation because water contains many bacteria which can intrude into egg through eggshell. So you should use cool boiled water to soak eggs instead of cold water.

Furthermore, to shell eggs easily, you can put a little salt into water during boiling eggs. Salt is both antiseptic and making eggshell shrink to shell easily.

Eggs need to be processed well before eating.

Eggs need to be processed well before eating.

For sunny side-up eggs

You should turn steadily both sides on the pan. Use chopsticks or spoon to press lightly on yolk to know if eggs are cook well.

For braised eggs

You also should stir eggs well in the pot to make them cooked well. After that, close the lid, cook with small fire within 5-7 minutes.

For salted eggs

Salted eggs are ranked in foods high in calcium; however, you should be careful when using them much. Some scientific researches prove that producers use lime or lead to brew eggs during processing. Pregnant women who have high blood pressure, diabetes, or obesity should limit eggs in general and salted eggs in particular because they contain much cholesterol.



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