One of the characteristics of tea eggs is that they take a long time to cook. As we all know, boiled water is not suitable for eating even if it is boiled for too long. Water contains nitrite. Long-term cooking will cause a lot of water loss, indirectly increase the concentration of nitrite in water, and the concentration of nitrite in human body will increase after eating, which is easy to cause cancer.

In fact, both tea and eggs are beneficial to the human body, especially eggs, which are considered to be the most suitable nutritional food for the human body except milk, but they are not so good together. Eggs contain a lot of protein and tea contains a lot of tannic acid. Together, these two substances will form a complex, which is difficult for human body to digest, making eggs lose the nutritional value of protein, and tea leaves will also precipitate iron and calcium in eggs.

In addition, tea contains many strong oxidizing components, which can oxidize the iron in eggs into trivalent iron, which is not conducive to human absorption, and also has an oxidizing effect on other ferrous elements in food. Long-term consumption can easily lead to iron deficiency anemia.

Precautions for eating tea eggs:

1, tea eggs taste good, but they are not suitable for long-term consumption. Eating one or two pairs occasionally has no effect on your health.

2. Tea and eggs are two foods with great nutritional value to human body, so it is recommended not to eat them together.

3. After eating tea eggs, you need to eat other nutritious foods to avoid malnutrition.