Egg yolks are soft and delicious, and they are easy to eat. Many people like to use it as a convenience breakfast. Many mothers even think that it is nutritious and easy to digest. It is often used as a morning meal for children. However, what exactly is in the egg yolk? Is it a proper breakfast?

The state introduced the industry standard for egg yolk foods on December 1, 2006, from which some important information on the egg yolks can be obtained.

The standard quantifies the protein content of different types of egg-young pies: the protein content of the sandwich egg yolk is ≥ 6%; the protein content of the injected egg-yolk pie is ≥ 4.5%; the protein content of the painted egg yolk pie is ≥ 4%.

These quality standards provide consumers with the basis for purchase. However, it is not difficult for consumers to find a few important issues:

- According to the standard, the protein content of egg yolks is generally low and cannot be used as a source of protein supplements. Egg yolk protein content of more than 15%, while the protein content of egg yolk is very different. The daily protein requirement for adults is 65 grams for women and 75 grams for men. The protein for breakfast needs about 20-25 grams; however, eating 100 grams of egg yolk (usually about 4 pies) can only supply 4-6 grams of protein. Can not meet the nutritional needs of breakfast. In contrast, eating a 100-gram flour in the morning or three whole-grain breads, plus an egg, can provide 18 grams of protein, as well as a fair amount of vitamin AD and a variety of B vitamins. Add a little bit of vegetables or fruit, nutrition is more comprehensive.

- The standard puts forward requirements for the palate's taste quality, requiring its delicate, soft and elastic taste. This unusually good taste is achieved through the use of "shortening oil." The main ingredient of shortening is “partially hydrogenated vegetable oil”, which not only contains large amounts of saturated fatty acids, but also contains “trans fatty acids” that are extremely harmful to cardiovascular disease. A large number of medical studies have confirmed that the more "trans fatty acid" intake, the greater the risk of cardiovascular disease. It is obviously not a healthy move to use breakfast foods for breakfast.

- The standard does not regulate the ingredients of the egg yolks, such as flavors and pigments. It only requires that the egg yolks should be light yellow. However, the distinctive yellow color is often the result of the addition of pigments. Its strong aroma comes not only from the egg yolk, but also from the synthetic essence. Ingredients such as flavor pigments are not suitable for the growth and development of young children, and may even cause abnormal behaviors such as hyperactivity in children. The yellow synthetic pigment “City of Lemon” is an azo pigment. When it is used in large amounts, it will interfere with the absorption of zinc, which is particularly disadvantageous for zinc-deficient children.

Therefore, the egg-yolk pie is not so much a nutritional food as it is a taste food. The reason why it attracts people mainly lies in loose softness and sweet taste. If there is no large amount of saturated fat, no hydrogenated vegetable oil, no flavor and sugar, this food will lose its value. People love it, just like cola and chips, because of a sense of enjoyment.

Since the egg yolks are not poisons, their nutritional value is low, and they contain about 30% of fat. They can be treated in the same way as fried potato chips and eat as occasional snack foods. Each time no more than one meal is consumed, no other snacks, such as pastries, will be eaten in addition to it. The trans fatty acids will not exceed the limit of 2 grams per day. If you eat a pie and eat crispy biscuits, then you can have a cup of tea, a flying cake or a crisp one... Then your stomach can be a “trans fat” basket.

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