In addition to alkaloids, there are acidic substances in tea, which combine with iron in eggs and have great irritation to stomach, intestine, pancreas and kidney. Tea eggs cooked for a long time have a grayish green yolk, which is caused by the insoluble ferrous sulfide formed by ferrous ions in the yolk and sulfur ions in the protein. This ferrous sulfide will not be absorbed by the human body, and if it is eaten frequently, it will cause iron malabsorption, leading to iron deficiency anemia.
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People who are not suitable for eating tea eggs:
People with poor spleen and stomach are not suitable for eating tea eggs. Tea contains biological acid-base components, which are very irritating to our stomach. Over time, it will affect the digestion and absorption of iron and cause anemia symptoms. People with poor spleen and stomach or gastrointestinal diseases, once eaten on an empty stomach, will easily stimulate the stomach to produce excessive gastric acid, thus affecting gastrointestinal health. Tea eggs are delicious, but eating too much is also harmful to our health.
Eating more eggs can easily lead to overnutrition and obesity, which will increase the burden on the liver and kidneys of the human body. Therefore, pregnant women, patients with gastric ulcer, insomnia and dreaminess, and patients with cold and fever should not wait for tea eggs.
References:
People's Daily Online-Don't eat more tea eggs.
References:
People's Network-How to cook tea eggs with good taste? Five kinds of delicious tea eggs made by ourselves