What's the difference between eating tea eggs and boiled eggs to supplement protein?

Let's talk about the difference between tea eggs and ordinary boiled eggs (nonsense, there is tea), but tea eggs are not tea+eggs, which involves a problem of continuous boiling of tea at high temperature, a problem of protein and tea at high temperature. Tea is rich in a variety of nutrients, such as vitamins and minerals, as well as tea polyphenols, caffeine, tannins and other pharmacological components. However, these nutrients are afraid of continuous high temperature. When tea leaves are placed in high-temperature water for a long time, tannic acid and theophylline are easy to leak out in large quantities, while vitamin C will be lost in an environment exceeding 80℃, and the health care function of tea leaves will be reduced accordingly. Don't you think it's bad to seep out? Isn't it absorbed by eggs? You are still convex. As the highest content of 5% tea tannin in green tea 10% black tea, namely tannic acid, tannic acid is usually used for kneading leather. After proper treatment, soluble protein can be coagulated (combined with the amino terminal of amino acids in protein), making the original perishable hides durable and chewable. Although it is the same denaturation, the denaturation of amino acids and the crystallization of protein are two different things.

Then someone will say that there are tea polyphenols and caffeine in my tea. No, isn't that the best for bodybuilders? It can also relieve DOMS pain, improve metabolism, and make clear the serotonin in the brain in time, which is beneficial to health and anti-aging.

Did I mention that tea polyphenols include catechins and tannins? In addition to alkaloids, there are acidic tissues in tea, which combine with egg yolk to form iron sulfide, which affects the absorption and utilization of iron and causes anemia symptoms. Moreover, the yolk of tea eggs is grayish green, which is caused by insoluble ferrous sulfide formed by ferrous ions in the yolk and sulfur ions in protein, and it is also very irritating to internal organs (especially the stomach). Then there is the tea eggs cooked for a long time, boiling water and steamer water will produce harmful heavy metals, and nitrite, a small green pond, will cause diseases of digestive system, nervous system, urinary system and hematopoietic system.