Preserved eggs are usually preserved with salt, quicklime and other materials. As a special flavor food, it has certain benefits for normal people, including stimulating appetite and neutralizing stomach acid. As long as they eat qualified preserved eggs in moderation, there is generally no harm. But pay attention to the quality of preserved eggs. Contaminated or deteriorated preserved eggs may cause poisoning or digestive tract discomfort after eating.

I. Benefits

1, supplementary nutrition: preserved eggs are rich in nutrition, containing a variety of amino acids, vitamins, rich minerals and trace elements. , has a good flavor, can help supplement nutrition after eating, but also has a certain role in promoting appetite;

2. Neutralize stomach acid: alkaline substances such as plant ash and quicklime are needed in the process of making preserved eggs. Moderate consumption can neutralize gastric acid to a certain extent, reduce the stimulation of gastric acid on gastrointestinal tract, and then achieve the effect of auxiliary relief of stomach pain, but it can only play an auxiliary role and has limited effect. Preserved eggs are just a kind of food and cannot be used to treat hypersecretion of gastric acid;

3. Clearing lung heat: Chinese medicine believes that preserved eggs have the functions of clearing lung heat, clearing intestines and stopping dysentery, so people often feel that they can't spit out phlegm in their throats. People with lung heat such as dry throat can eat it properly, which is helpful to relieve the above symptoms, but it has no effect on treating diseases. Therefore, if they feel unwell, they should seek medical advice promptly.

Second, shortcomings.

1, lead poisoning: lead oxide is used in the production of preserved eggs, which may lead to lead residue in preserved eggs. However, with the improvement of technology, the lead content of preserved eggs is already very low, and lead poisoning generally does not occur when eaten in moderation. However, if the elderly, infants, pregnant women, or people who are often exposed to lead eat a lot of preserved eggs, it may lead to an increase in lead content and adversely affect health.

2, food poisoning: preserved eggs may be contaminated by Salmonella during the production process, and symptoms of acute gastroenteritis such as nausea, vomiting and diarrhea may occur after eating. So be careful not to eat rotten preserved eggs, so as not to have adverse effects on the body.