Can bitter vegetables and eggs be eaten together?

Under normal circumstances, dandelion greens and eggs can be consumed together. The detailed explanation is as follows:

Dandelion greens contain various nutrients, including multiple vitamins, minerals, and dietary fiber. They have effects such as clearing heat and detoxifying, cooling the blood to reduce swelling, and promoting diuresis to drain pus. These properties can help alleviate certain discomforts caused by internal heat toxicity. Eggs, on the other hand, are rich in high-quality protein, fats, vitamins, and minerals—especially B-complex vitamins and vitamin D—which help maintain overall health. Egg protein is considered high-quality protein, containing a variety of essential amino acids that can be fully absorbed and utilized by the human body, making eggs an ideal food for protein supplementation.

When dandelion greens and eggs are consumed together, they complement each other nutritionally. The protein from eggs can work synergistically with the vitamins in dandelion greens to provide energy and support normal physiological functions. Additionally, the dietary fiber in dandelion greens helps promote intestinal motility and improves digestive function, while nutrients like lecithin in eggs are beneficial for brain health.

It is important to consume both in moderation. Excessive consumption of dandelion greens may cause discomfort such as abdominal distension and pain due to their high dietary fiber content. Similarly, consuming too many eggs may increase the digestive burden on the gastrointestinal tract.