The fat content of duck eggs is higher than that of protein, and the cholesterol content of duck eggs is also higher, which is about 0/522 mg per 100 g/kloc. Long-term overeating is easy to aggravate and accelerate the hardening and aging of cardiovascular system in middle-aged and elderly people.
(2) It is not suitable for eating duck eggs that are not fully cooked. Ducks are prone to salmonella, and the bacteria in ducks can penetrate into the forming duck eggs. Only after a certain period of high temperature treatment can bacteria be killed, so duck eggs should be cooked in boiling water for at least 15 minutes before they can be eaten. And don't take it out immediately after cooking, but slowly cool it in boiling water. If you eat duck eggs that are not fully cooked, it is easy to induce diseases, so it is not suitable for eating.
(3) Levodopa is not edible.
When taking levodopa, don't eat high-protein food, because high-protein food produces a lot of amino acids in the intestine that hinder the absorption of levodopa, which reduces the curative effect.
(4) When taking antipyretic and analgesic drugs, such as aminopyrine, somatofen and chlorpheniramine, salted duck eggs should not be eaten.
Salted duck eggs contain a certain amount of nitroso compounds. When taking antipyretic and analgesic drugs, aminopyrine in the drug can form carcinogenic nitrosamines with nitroso compounds in salted eggs, which is easy to induce cancer.
(5) Children should not eat more.
According to research, ADHD in children is related to excessive intake of amino acids, mainly animal protein. Although developing children need a lot of protein, they can maintain the metabolic balance of protein by taking about 3 grams per kilogram of body weight every day. Excessive consumption will not only affect the digestive function of gastrointestinal tract, but also the decomposition products of protein will have some adverse effects, which will lead to fidgeting and hyperactivity of children. Therefore, children should not eat more high-protein eggs. 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. Salted duck eggs, with blue shells and round and smooth appearance, are also called "green fruits". Salted duck eggs have a long history in China, and are deeply loved by ordinary people, and are also favored in the market. The product is characterized by red heart and rich nutrition. It is rich in fat, protein and various amino acids needed by human body, and also contains various minerals such as calcium, phosphorus and iron, and various trace elements and vitamins necessary for human body, which are easily absorbed by human body. High-quality salted duck eggs are moderately salty and delicious, suitable for all ages.
Compared with ordinary duck eggs, some protein in salted duck eggs is decomposed into amino acids. As a result of salting, the salt in eggs increased, and the inorganic salt in eggs also increased slightly. Because the fat in raw egg yolk is combined with protein, you can't see that it contains fat. After a long period of ripening, protein will denature and separate from the fat. When the fat gathers together, it becomes egg butter, which contains red and yellow vitellin and carotene. When dissolved in egg butter, it is red and yellow, which increases the sensory characteristics of salted eggs. Oily salted duck eggs are a sign of good pickling. In addition, salted duck eggs are rich in inorganic salts such as calcium and iron, which are higher than those of eggs and fresh duck eggs, and are good foods for supplementing calcium and iron in summer.
However, even the best food can't be eaten without restraint. The salt content of salted eggs is generally around 10%. Eating too much is easy to get high blood pressure.
A simple identification method for selecting salted duck eggs is that the shell of good quality salted eggs is clean and slightly shaken, and after the eggshell is peeled, it is salty with oil. When you pick it with chopsticks, the butter comes out and the yolk is layered. The color of the next layer is darker and redder. However, the shell of inferior eggs is dark in color with white or black spots, which is easy to break and has a short shelf life. The protein is soft, rotten and salty after peeling.