1. The nutritional value of salted egg yolk is close to that of egg yolk. It contains high-quality protein, lecithin, calcium, phosphorus, iron and other minerals, as well as various required amino acids, trace elements and vitamins, and is easy to make. absorbed by the human body.

2. The functions are: Amino acids: In fresh duck eggs, the fat in the yolk is not seen to contain oil because it is combined with the protein. After pickling for a period of time, the protein will denature and combine with the protein. The fat separates, and at this time the fat in the duck eggs gathers together to become egg butter.

3. Inorganic salts: In addition to being rich in calcium, salted duck eggs also contain inorganic salts such as iron and phosphorus. Experts have found through research that the quality of calcium and iron contained in salted duck eggs The quality is higher than eggs and fresh duck eggs. Therefore, their nutritional value is basically the same and each has its own benefits. Proper consumption will not harm the body, so it can be consumed with confidence in daily life.

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