Which is good for health, eating eggs or drinking milk?

Eating eggs and drinking milk are both healthy, because the two foods contain different nutrients, so it is impossible to compare who is healthier. Because our bodies need nutrition from different foods.

Eggs are rich in nutrition and have the highest content of high-quality protein among all kinds of foods. In addition, eggs are also rich in nutrients such as cholesterol, amino acids, vitamin A, vitamin D, vitamin E, potassium, calcium, sodium, magnesium and folic acid. These elements are essential to the human body. In addition, eating eggs often has many benefits to the human body:

1, brain-strengthening and intelligence-improving: Lecithin, triglyceride, cholesterol and yolk protein in egg yolk can promote physical development and improve memory.

2. Protect the liver: protein can repair the damage of liver tissue.

3. Protect your eyesight: Zeaxanthin and lutein in eggs can protect your eyes from ultraviolet rays.

4, prevention and treatment of arteriosclerosis: eggs contain a lot of lecithin, which can make cholesterol and fat particles in the blood difficult to deposit on the arterial wall and maintain vascular elasticity;

In addition, eggs are balanced in nutrition and hungry, and are suitable for eating during weight loss. B2, selenium and zinc contained in it can decompose and oxidize carcinogens, and play a role in preventing cancer, repairing human tissues, participating in complex metabolism and delaying aging, with many benefits.

Milk is a well-known nutritional beverage, which is rich in minerals, fats, phospholipids, protein, lactose, inorganic salts and many other nutritional elements such as calcium, phosphorus, iron, zinc and copper. The cholesterol content of milk fat is lower than that of meat and eggs, which has the function of lowering cholesterol in the body. In addition, milk can neutralize gastric acid and prevent gastric acid from stimulating ulcer surface. Regular use of milk has a good effect on digestive tract ulcers, especially gastric and duodenal ulcers. Not only that, frozen milk can also contract blood vessels and stop bleeding from ulcers.

Calcium in milk can strengthen bones and teeth, reduce the occurrence of skeletal atrophy, and promote growth and height. In addition, there are many anti-cancer factors such as calcium, vitamins, lactoferrin and conjugated linoleic acid in milk, which have anti-cancer effects.

Potassium contained in milk can keep arterial blood vessels stable under high pressure and reduce the chance of stroke. Milk can prevent the body from absorbing toxic lead and cadmium in food and help detoxify at critical moments.

Vitamin B in milk can improve eyesight. Vitamin A can prevent dry and dull skin and make skin fair and shiny. Vitamin B2 can promote skin metabolism.