Main efficacy
Pined eggs are pungent, astringent, sweet, salty and cold, and enter the stomach meridian;
It has the effects of moistening throat, removing heat, sobering up, removing large intestine fire and treating diarrhea.
If vinegar is mixed with food, it can clear away heat and diminish inflammation, nourish the heart and nourish the body; It can be used for treating periodontal disease, aphtha, dry throat and thirst.
Compared with duck eggs, preserved eggs contain more minerals, but the fat and total calories are slightly decreased. It can stimulate digestive organs, stimulate appetite, promote digestion and absorption of nutrients, neutralize stomach acid, cool down and lower blood pressure. It has the effects of moistening lung, nourishing yin to stop bleeding, cooling intestine, stopping diarrhea and lowering blood pressure. In addition, preserved eggs can also protect blood vessels. At the same time, it also has the functions of improving IQ and protecting the brain.
Taboos and side effects
The raw materials needed to make preserved eggs are mainly mixed soda ash, lime, salt, tea and so on. In the process of making, in order to make protein in fresh eggs quickly coagulate and shell, it is necessary to add some plumbum preparatium powder, which contains a lot of lead oxide. In this way, the preserved eggs contain a certain amount of lead. If you often eat a lot of preserved eggs, it may cause lead poisoning.
Its main symptoms are insomnia, inattention, hyperactivity, anemia, joint pain, and slow thinking. In severe cases, mental decline and brain dysfunction may occur. At the same time, lead will replace calcium in the human body, thus affecting the absorption of calcium and causing calcium deficiency symptoms.
Because children are particularly sensitive to lead, the absorption in the intestine can be as high as 50%. In addition, children's various organs are growing, and their metabolic function is not perfect, which easily leads to the accumulation of lead in the body, thus causing chronic poisoning and affecting intellectual development. Therefore, children should eat less or even not preserved eggs.
Criteria for distinguishing the advantages and disadvantages of preserved eggs
The whole preserved egg is solidified, non-sticky, clean and elastic, translucent brown, with loose pattern texture; When the egg is cut vertically, it can be seen that the yolk is light brown or light yellow with a thin center. Inferior preserved eggs have a pungent odor or a musty smell.