Nutritional value of preserved eggs: Preserved eggs contain more minerals than duck eggs, but the fat and total calories are slightly decreased. It can stimulate digestive organs, stimulate appetite, promote digestion and absorption of nutrients, neutralize stomach acid, cool down and lower blood pressure. It has the effects of moistening lung, nourishing yin to stop bleeding, cooling intestine, stopping diarrhea and lowering blood pressure. In addition, preserved eggs can also protect blood vessels. At the same time, it also has the functions of improving IQ and protecting the brain.

Harm of spoilage: Preserved eggs are preserved by mixing soda ash, lime, salt and lead oxide, which contains lead, so if eaten frequently, it may cause lead poisoning. This will lead to insomnia, inability to concentrate, anemia, joint pain, slow thinking, brain function and other symptoms. In addition, lead will replace calcium, affect calcium intake, and may cause calcium deficiency.

Principle of making changed eggs

Using eggs in alkaline solution, the characteristics of protein gel can be made into elastic solid. However, if the formula of preserved eggs is not well controlled, protein will be hydrolyzed in alkaline solution, and protein will be denatured into protein, so it can't be eaten.

If the eggshell is cracked or the formula is not well controlled, the hydrogen sulfide in the egg will overflow and turn golden yellow. Normal preserved eggs are dark green, pine-flowered and elastic.

Reference to the above content? People's Daily Online-Are preserved eggs less nutritious than fresh eggs? Pay attention to four points when eating preserved eggs

Reference to the above content? Baidu encyclopedia-preserved eggs