Green beans and eggs can be eaten together, but neither should be eaten in excess.
The nutrients contained in green beans and eggs have no antagonistic effect.
The main component of mung beans is starch, but also contains protein, vitamins, dietary fiber and minerals, nutritional value is relatively rich.
Each 100 grams of green beans contains 329 calories, of which 62 grams of carbohydrates, 21.6 grams of protein, 6.4 grams of dietary fiber, 0.8 grams of fat, 11 micrograms of vitamin A, vitamin E 10.95 milligrams, 2.0 milligrams of niacin, 787 milligrams of potassium, 81 milligrams of calcium, 2.18 milligrams of zinc.
Each 100 grams of white-skinned eggs contains about 138kcal, of which 1.5 grams of carbohydrates, 12.7 grams of protein, 9 grams of fat, 48 milligrams of calcium and 2 milligrams of iron.
Eggs are rich in high quality protein and also contain lecithin, vitamins and minerals. Eating the two together can replenish protein as well as some of the nutrients needed by the body.
Green beans are high in fiber, and excessive consumption may adversely affect gastrointestinal function and aggravate gastrointestinal discomfort. In addition, eggs contain a large amount of cholesterol, gallbladder unhealthy or suffer from hypercholesterolemia patients are recommended to eat eggs as little as possible.
It should be noted that green beans and egg allergies are strictly prohibited.