Preserved eggs, also known as preserved eggs, are food made by pickling duck eggs with lime, grass ash and salt. Chinese medicine believes that they are pungent, bitter, salty and cold, and have the effects of purging lung heat, removing large intestine fire and treating diarrhea. Preserved eggs are rich in protein, fat, cholesterol, vitamin A, vitamin E, sodium, phosphorus, potassium, calcium, iron, zinc, selenium and other nutrients. Eating preserved eggs can mainly supplement protein and minerals. Preserved eggs are delicious and can enrich the variety of dishes. Healthy people can eat them in moderation.
It should be noted that preserved eggs contain high sodium content and may accumulate heavy metals, so pregnant women, children, kidney disease, liver disease and other people should not eat preserved eggs. In addition, preserved eggs contain a lot of cholesterol and are not suitable for patients with hyperlipidemia, hypertension, diabetes, obesity and cardiovascular and cerebrovascular diseases.