What is the nutritional value of preserved eggs?

Generally speaking, the nutritional value of preserved eggs is: rich in iron, methionine (an essential amino acid) and vitamin E (compared with eggs). Disadvantages: protein denatured by alkaline solution is not easily absorbed, and LAL in denatured protein has unconfirmed nephropathy in animal experiments.

Preserved eggs, also known as preserved eggs and preserved eggs, are egg processed foods invented by Han people in China. They are unique foods in China, with unique flavor and can stimulate appetite. According to "Biography of Lin Yi", it can "purge lung heat, sober up, remove large intestine fire and treat diarrhea". It is often used to treat sore throat, sore throat, hoarseness and constipation.

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Matters needing attention

Many people like to eat preserved eggs and meat porridge, but it's okay to eat less preserved eggs, and it's not good for your health to eat too much.

Because preserved eggs are made of duck eggs wrapped in soda ash, lime, salt and lead oxide, duck eggs contain lead, which may cause lead poisoning if eaten frequently. This will lead to insomnia, inattention, anemia, joint pain, mental retardation, brain function and other symptoms.

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