Nutritional value of tea eggs: rich in protein, fat, cholesterol and vitamin E, etc. The processing method of tea eggs should be healthy and reasonable: the time should not be too long to prevent the increase of cholesterol oxidation and avoid the damage of the overall nutritional value of eggs; Adding soy sauce and tea can provide antioxidant substances such as tea polyphenols and reduce the oxidation degree of tea eggs.

Although tea eggs have certain nutritional value, it is best not to eat them often for the following reasons.

1. Eating tea eggs often can lead to anemia, calcium deficiency and osteoporosis. Although tea and eggs are two foods with good nutritional value, cooking them together for a long time will make a lot of tannic acid in tea penetrate into eggs and combine with calcium in eggs, thus hindering the absorption of nutrients by human body and inhibiting the digestion of calcium by duodenum, which is prone to calcium deficiency and osteoporosis.

2. Tea eggs cooked for a long time will produce a variety of harmful metal substances and nitrite, which contains carcinogens, thus causing diseases of digestive system and nervous system. Therefore, children and the elderly with low body resistance are more likely to cause diseases if they eat tea eggs on an empty stomach. Especially for the elderly with cholecystitis and pancreatitis, tea eggs should be avoided.