The nutritional value of scrambled eggs is relatively rich, like eggs in other cooking methods, rich in animal protein, lecithin, vitamins and minerals, easily absorbed by the body. The nutritional value of eggs is recognized, in addition to rich in animal protein, calcium, vitamins and a variety of minerals, but also contains lecithin, cholesterol. Eating one to two eggs a day can meet the nutritional needs of the human body. Every 100 grams of eggs contain 144 calories, of which protein is 3.3 grams, 8.8 grams of fat, 2.8 grams of carbohydrates, 585 milligrams of cholesterol, 234 micrograms of vitamin A, vitamin E 1.84 milligrams, 154 milligrams of potassium, 56 milligrams of calcium. However, scrambled eggs are added oil and salt way to cook, the eggs absorb the oil, its calories will be a little higher. So people with high blood pressure, hyperlipidemia when consuming eggs, cooking method is best to boiled, steamed; if you choose to scramble the way, try to put less oil or put unsaturated fatty acid-rich oil (soybean oil and other vegetable oils), to reduce the intake of saturated fatty acids. People who are allergic to eggs are prohibited from consuming scrambled eggs.