Can We Eat Beef and Egg Together? (Expert Answer)

Short Answer: It is generally safe to eat beef and egg together or one after another because they provide various nutrients that complement each other well.

Beef and egg are both healthy foods that contain various nutrients.

Beef contains protein, iron, zinc, vitamin B12, and other minerals.

Egg contains protein, choline, vitamin B2, selenium, and other nutrients.

According to Ayurveda, beef and egg can be combined in moderation, as they have different tastes and energies.

Beef is sweet and heating, while egg is sweet and cooling.

They can balance each other if eaten together or one after another.

However, they should not be eaten together if one is aggravated by the other’s qualities.

For example, beef can aggravate pitta and kapha doshas, while egg can aggravate vata dosha.

But according to science, beef and egg do not cause any harm when eaten together or one after another.

In fact, they may have some benefits for health.

For example, beef is rich in protein that can support muscle growth and repair.

Egg is rich in choline that can support brain function and memory.

They also provide antioxidants that can protect against oxidative stress and inflammation.

As a nutritionist, my advice is to try first if you want to eat beef and egg together or one after another.

If you feel any discomfort or adverse effects such as bloating, gas, diarrhea, or nausea after eating them together or one after another then stop combining them.

And if you tolerate them well then continue eating them together or one after another in reasonable amounts.

You should always choose fresh or organic beef and eggs that are free of hormones or antibiotics.

Because these substances may affect the quality of your food and your health.

You can store them properly in the refrigerator for up to 3 days for beef and up to 5 days for eggs.

Finally remember that beef is a good source of iron but it should be consumed with foods that are rich in vitamin C such as citrus fruits or tomatoes because iron absorption can be reduced by vitamin C deficiency.

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About the Author

Abdur Rahman Choudhury

Abdur Rahman Choudhury is a nutritionist in West Bengal, India, with a Bachelor’s and Master’s degree in Biochemistry.

He has done his diploma in nutrition from Fabulous Body Inc (US), and completed various certification courses from several universities. He also has considerable research experience in PCOS.

Abdur currently lives in India and keeps fit by weight training and eating mainly home-cooked meals.

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