Preserved eggs, commonly known as preserved eggs, are almost all made by Lithuanians, which makes the lead content in preserved eggs daunting. Now that the method of making lead-free preserved eggs has been developed, people don't have to worry about lead poisoning.

According to China Food Composition Table (2002) compiled by Nutrition and Food Safety Institute of China Center for Disease Control and Prevention, the nutritional components of preserved eggs are as follows:

Energy 17 1 calories; Protein14.2g; Fat10.7g; 4.5 grams of carbohydrates; Folic acid 13.4 μ g; Cholesterol 608 mg; Vitamin A 2 15 μ g; Thiamine 0.06 mg; Riboflavin 0.18 mg; Nicotinic acid 0. 1 mg; Vitamin E 3.05 mg; 63 mg of calcium; Phosphorus165mg; Potassium 152 mg; Sodium 542.7 mg; Iodine 6.8 micrograms; Magnesium13mg; 3.3 mg of iron; Zinc 1.48 mg; Selenium 25.24 micrograms; Copper 0.12mg; Manganese 0.06 mg.