I. Nutritional analysis
1. By comparison, the content of protein in duck eggs before and after curing is basically the same, and there is no obvious change. The protein amino acid composition of eggs is closest to human needs and has high nutritional value, because there are other animal proteins.
2. I found that the micronutrients contained in duck eggs have been improved to varying degrees after pickling. The contents of calcium, magnesium, iron, selenium, phosphorus, zinc, vitamin E and carotene were increased by nearly 2 times, 2.3 times, 1.24 times and 1.5 times respectively. These rich nutrients are beneficial to bone development and can prevent anemia.
In fact, the fat in egg yolk accounts for about two-thirds, of which protein is an emulsifier. Protein and oil are evenly mixed together, and the oil is decomposed into tiny oil molecules, which are hidden inside. After the duck eggs were salted, salt penetrated into the eggs, and some water in the yolk was forced to penetrate outward, and the fat was concentrated. After the salted duck eggs were cooked, the protein solidified, and the fat was squeezed out of the protein and gathered together. We can see with the naked eye that there is a lot of fat in egg yolk. Salted eggs are preserved in oil, which means that duck eggs are preserved. Salted duck eggs are characterized by freshness, fineness, tenderness, looseness, sand and oil.
Third, adapt to the crowd.
1, most people are suitable for eating;
2, pregnant women, spleen yang deficiency, cold and dampness diarrhea should not be eaten; Patients with hypertension, diabetes, cardiovascular diseases and liver and kidney diseases should eat less.