Preserved eggs have higher nutritional value than eggs.
This is because under the action of alkali, enzyme and microorganism, a part of protein in eggs is decomposed into simple protein and amino acids, which increases the content of amino acids in preserved eggs. The experiment showed that the total amino acids in preserved eggs without 100g were as high as 32mg, which was 1 1 times that of fresh eggs (containing 2.8mg per 100g), and methionine, proline and lysine were not excluded.
However, pure protein and amino acids are easily digested and absorbed by human body, thus improving the digestion and absorption rate of preserved eggs. At the same time, the hydrogen sulfide and ammonia formed by protein decomposition play a great role in the formation of the special flavor of preserved eggs; Some amino acids are umami substances, so preserved eggs have excellent flavor and can increase people's appetite.
In addition, sulfur reacts with iron, other metal elements and pigments in eggs to form the unique bright color of preserved eggs, which plays a great role in stimulating people's appetite.
To sum up, preserved eggs have high nutritional value, but they contain lead, so children and minors had better eat less.