Knowing the Effects of Eggs Mixed with Flour for Your Body Health

YOGYAKARTA - The habit of mixing flour into the batter of an omelet has been passed down from generation to generation in Indonesian kitchens. Many do it so that the fried results feel thicker and more filling.

However, did you know that the effects of scrambled eggs mixed with flour on nutritional content are actually more complex than what has been imagined. This issue even became a national discussion.

President Prabowo Subianto specifically highlighted this habit in the context of the Free Nutritious Meal Program. This means that it is not only about taste but also about the quality of nutritional intake that enters your body every day.

The reason is that it is a larger volume with less ingredients. Wheat flour and cornstarch make the dough expand, the texture is denser, and the portion feels more.

This habit is commonly found in households that need to save on ingredients. From a practical point of view, the results are satisfying because the omelet looks thick, savory, and appetizing.

Based on the data of TKPI (Table of Indonesian Food Composition), scrambled eggs with wheat flour per 100 grams contain 289 kcal of energy with 10.7 grams of protein (this figure looks good, but needs to be looked at further).

The problem is not in the original content, but in the way it is divided. The dough from three eggs mixed with flour can produce a large omelet for six servings. Each person finally only gets one-sixth of the protein from three eggs, and this is far below the benefits of one whole egg.

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Flour does not contribute animal protein at all. It only adds carbohydrates, volume, and calories from the absorbed cooking oil. The nutritional content of an omelet also depends very much on the composition of the ingredients used, not just its appearance.

This does not mean that this habit is entirely wrong. If the portion is proportional, the combination of eggs and flour actually provides protein as well as carbohydrates in one serving.

Eggs are a source of high-quality protein that supports cell growth and repair. While flour contributes energy from carbohydrates that the body needs to be active.

The combination of eggs and flour can actually be a filling breakfast option, as long as the flour portion does not exceed the proportion of the egg.

For families with high calorie needs, such as active children or physical workers, this combination can be a practical and filling breakfast solution.

This is where the real problem lies. The more flour added, the smaller the contribution of animal protein obtained per serving. This is dangerous if consumed by children or people who are in the recovery period.

Processed wheat flour also has a high glycemic index, ranging from 70 to 85. This figure means that blood sugar can jump quickly after consuming it.

If this habit continues, the pancreas is forced to produce large amounts of insulin. This habit in the long run can lead to insulin resistance to the risk of type 2 diabetes.

For those of you who are on a low-carb diet or controlling your weight, the additional calorie effect of flour plus absorbed cooking oil needs to be carefully calculated.

Understanding the effects of scrambled eggs mixed with flour does not mean you have to leave this favorite menu forever. The most important thing is to be wise in determining the composition of ingredients and portions that go into your plate. For the latest nutrition, health, and lifestyle information that you can rely on every day, keep visiting VOI!