Duck eggs are rich in nutrition. Nutrient content (per 65,438+000g), calorie (calorie) 65,438+080.00 carbohydrate (g) and fat (g) 65,438+03.00 protein (g) 65,438+02.60 are equivalent to eggs. Duck eggs contain protein. It tastes more oily than eggs, and duck eggs are generally produced in unclean places, so harmful bacteria may be produced. But it can be eaten when boiled 15 minutes or baked. After boiling, protein turns blue and yolk turns orange. Only very fresh food can be eaten, not suitable for making protein cream. The content of protein in duck eggs is equivalent to that of eggs, but the total mineral content is far superior to that of eggs, especially the iron and calcium content is extremely rich, which can prevent anemia and promote bone development.

Related persons:

The general population can eat it.

1. Suitable for cough due to lung heat, sore throat and diarrhea;

2. People with spleen-yang deficiency, cold-dampness diarrhea, and qi stagnation after eating should not eat; Not suitable for eating during illness; Patients with nephritis should not eat preserved eggs; Cancer patients do not eat; Hypertension, hyperlipidemia, arteriosclerosis and fatty liver are also taboo.

Production direction:

Duck eggs should be marinated thoroughly, which has the effects of cooling, improving eyesight and calming the liver.

Dietotherapy function:

Duck eggs are sweet, salty and cold; Entering the lung and spleen meridians;

Has the effects of nourishing yin and blood, moistening lung and beautifying skin;

Used for diaphragmatic fever, cough, sore throat, toothache and diarrhea.