Nutritional value Preserved eggs are rich in nutrition, especially their protein properties have changed significantly. Every 1 grams of edible preserved eggs, the total amount of amino acids is as high as 32 mg, which is 11 times that of fresh duck eggs, and there are as many as 2 kinds of amino acids. Therefore, preserved eggs have higher nutritional value than fresh eggs, are easier to digest and absorb in the human body, and have certain tonic and disease-removing effects, and can be eaten all year round. According to reports of traditional Chinese medicine, preserved eggs can stimulate appetite, moisten throat, promote appetite, and also "clear away heat, sober up, remove fire from large intestine, treat diarrhea, disperse and astringe." If vinegar is added, it can also have the effects of treating hypertension, clearing away heat and diminishing inflammation, relieving summer heat and quenching thirst, calming the mind and nourishing the body.