Tea leaves are one of the most popular foods. However, recently on the Internet, some people have hesitated to face tea eggs when they say that eating too many tea leaves can lead to iron deficiency. The expert pointed out that there is no scientific basis for this argument.
Some people think that tea contains tannic acid, which often infiltrates into the eggs during the process of cooking the tea leaves, and binds with the iron in the eggs to form precipitates that are not easily absorbed by the gastrointestinal tract. This affects the function of the gastrointestinal tract and may even be Lead to iron deficiency anemia.
In response to this argument, Fan Zhihong, associate professor of nutrition and food safety at the Food College of China Agricultural University, pointed out that this argument is unscientific. She explained that egg yolks are indeed rich in iron. When boiled, iron binds with the high phosphoproteins in the egg yolk and affects the body's absorption of iron. But this has nothing to do with the tannic acid in tea. Tea leaves cannot cause human iron deficiency. In fact, patients suffering from iron-deficiency anemia tend to have a single food structure. Attention should be paid to the diversity of diet and comprehensive nutrition. For example, the iron content in a single egg is actually relatively small, and it is best to eat iron at the same time as other iron-rich foods. food.
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