Benefits: Preserved eggs are made of strong alkaline substances such as lime powder, so they can neutralize gastric acid and have certain relieving effect on stomach pain or gastropathy caused by gastric juice; Preserved eggs are rich in minerals, which can reasonably promote digestion and enhance appetite; Preserved eggs also have a certain refreshing effect of relieving summer heat, and have the effect of reducing fire and detoxifying.

Disadvantages: preserved eggs contain a certain amount of lead, which is very easy to cause anemia symptoms if taken too much, and may cause the decline of immunity; If you take preserved eggs for a long time, your body's digestion and absorption characteristics of minerals will weaken, leading to the lack of minerals such as calcium, iron and zinc.

Extended data:

The special flavor of preserved eggs comes from the unique flavor produced by the decomposition of sulfur amino acids originally contained in eggs to produce hydrogen sulfide and ammonia after being marinated in alkaline solution prepared by quicklime, alkali, salt or sodium hydroxide, and the smell of ingredients in the impregnation solution.

Preserved eggs should not be eaten with turtles, plums and brown sugar. Usage and dosage: Edible preserved eggs should be detoxified with Jiang Mo and vinegar; Preserved eggs are best eaten after cooking. Preserved eggs also contain lead, so children should eat less. It should not be stored in the refrigerator for a long time.

People's Network-Five groups of people eat preserved eggs carefully

People's Daily Online-Preserved eggs can cure oral ulcers, but don't eat them often.