Duck eggs consist of eggshell, shell membrane, air chamber, protein, yolk, lace, ovule or blastoderm. The protein content of duck eggs is the same as that of eggs.
The total amount of various minerals in duck eggs is much more than that in eggs, especially the iron and calcium urgently needed by human body are rich in duck eggs, which is beneficial to bone development and can prevent anemia. Duck eggs contain more vitamin B2, which is one of the ideal foods to supplement B vitamins. Duck eggs have the effects of nourishing yin and blood, moistening the lungs and beautifying the face.
Extended data
Taboo of duck eggs;
1. Middle-aged and elderly people should not eat more or longer: 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 1522 mg per100g. Middle-aged and elderly people eat more and eat for a long time, which is easy to aggravate and accelerate the hardening and aging of the cardiovascular system.
2. It is not advisable to eat duck eggs that are not fully cooked: ducks are prone to salmonella disease, and bacteria in ducks can penetrate into the duck eggs that are being formed. 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.
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