Dab tsi yog muaj nyob hauv lub qe

Qe - qhov no yog qhov khoom noj khoom haus tshaj plaws. Peb noj feem ntau qaib (tej zaum gus) qe, tab sis yog tsim rau noj lub qe lawm tshwm sim noog. Qee leej noj zaub mov txawv rau peb. Qhov tshwj xeeb tshaj plaws, piv txwv li, yog cov qe ntawm vaub kib thiab kab laug sab-tarantula. Peb yuav tsis dhia mus rau hauv txoj kev zoo siab ntawm cov khaub ncaws, tab sis peb yuav tham txog cov lus sau ntawm lub qe uas yog cwj pwm rau peb, nqaij qaib. Tom qab tag nrho, cov khoom no muaj ntau npaum li cas tus nqi noj haus rau peb lub cev.

Tshuaj muaj pes tsawg leeg ntawm cov qe

Txhua lub qe muaj protein ntau thiab qe. Qe dawb - 90% dej, thaum lub seem 10% - yog proteins. Txoj kev, tseem muaj cov proteins thiab, ntxiv rau lawv - cov rog thiab cov cholesterol. Yog li, nyob rau hauv ib tug zoo-brewed qe muaj 10.6 g ntawm rog, 12,6 g ntawm proteins thiab 424 milligrams ntawm cov cholesterol.

Chicken qe, protein ntsiab lus:

Cov protein muaj:

• Dej - 85 feem pua;
• Sibhawm - 0,4 feem pua;
• Protein - 12.7 feem pua;
• Carbohydrates - 0.6 feem pua;
• Tus so yog glucose, enzymes thiab B vitamins.

Cov khoom xyaw ntawm cov nqaij qaib protein:

• 54% - prevailing nyob rau hauv cov khoom ovalbumin, uas yog thawj heev (singled tawm hauv 1889) keeb;
• 12-13% yog conalbumin (ovotransferrin). Nws muaj cov kab mob tua kab mob, thiab nyob nrog lysozyme (uas kuj muaj nyob hauv lub qe), qhov no ua rau nws zoo heev;
• 3,3-3,5% yog lysozyme. Ib qho ntawm lub zoo-paub thiab muag khoom tseem ceeb ntawm lub qe. Nws tau qhib rau xyoo 1922 thiab yog siv los ua ib qho bacteriolytic enzyme;
• 2-3.5% - ovomycin;
• 2% - ovoglobulins.

Qe txawv - qe

Nws tso nyiaj rau li ntawm 33% ntawm cov dej muaj pes tsawg leeg ntawm cov khoom. Lub nkaub muaj txog 60 calorie ntau ntau. Qhov no yog 3 npaug ntau tshaj li ntawm cov protein.

Cov qe yog cov nram qab no fatty acids:

1. Polyunsaturated acids.
2. Monounsaturated acids.
3. Saturated acids:

• Linoleic - 16%;
• Linolenic - 3%;
• Oleic - 47%;
• Myristic - 1%;
• Palmitic - 23%;
• Palmitoleinic - 5%;
• Stearic - 4%.

Zaub mov muaj nqis ntawm qhov khoom

Raws li cov nutritionists ntawm nws cov khoom noj khoom haus tus nqi qe yuav luag catches nrog dub thiab liab caviar. Nws yog sib npaug rau ib nrab ntawm cov nqaij nyug me me los yog ib khob mis. Tsis tas li ntawd, lub qe yog ib qho khoom noj khoom haus zoo thiab ua khoom noj, thiab qhov no txhais tau hais tias feem pua ntawm nws lub cev nqus ntawm lub cev nce mus txog 98%. Tseeb, nrog ib tug me me proviso - los npaj lub qe yuav tsum mos, ces lawv yuav khaws tag nrho lawv cov khoom tseem ceeb. Tag nrho cov nqe lus hais txog cov kev piam sij thiab cov kev pab ntawm lub qe nyob rau hauv lub feem ntau yog ib feem txo kom cov ntsiab lus ntawm cov roj uas txhaws nyob rau hauv lawv. Nws paub tias muaj kev nyab xeeb loj vim los ntawm nws cov nyiaj ntau dhau. Txawm li cas los xij, nyob rau hauv me me nws yog indispensable rau kev khiav hauj lwm ntawm cov hlab ntsha thiab lub plawv. Cov nqi txhua hnub yog 300 mg.

Cov qe qe

Ib txhia neeg tej zaum tsis paub tias koj yuav tsis muaj ib tug loj npaum li cas ntawm qe nyoos, raws li cov tshuaj yeeb dej caw, uas yog ib feem ntawm ib tug hen lub qe (trypsin inhibitor) slows cia lub digestive txheej txheem. Tab sis nyob rau hauv lub boiled nws yog tsis ntev, vim hais tias nyob rau ntawm 70 degrees nws yog tag pov tseg. Yog li ntawd, heat- kho qe yuav tsum tau noj yam tsis ntshai.

Yog li, raws li peb tau pom, cov kab txawv ntawm lub qe yog heev complex thiab ntau. Cov yam ntxwv yog qhov tseem ceeb rau kev xuas khoom noj. Tsis kam noj cov zaub mov tseem ceeb no tsuas muaj cov neeg uas muaj kev fab tshuaj rau nws.