Salted duck eggs are high in salt, so patients with hypertension and diabetes should not eat more. In addition, estrogen in pregnant women can promote the excessive retention of water and salt in the body. Eating salted duck eggs will make the intake of salt far exceed the body's demand, leading to high edema in pregnant women, which will increase the effective blood circulation in the body, reduce the supply of fetal blood and affect the growth and development of the fetus, so pregnant women should not eat.

It is better to eat less salted duck eggs, because salted duck eggs have high salt content, and patients with hypertension and diabetes should not eat more.

Extended data:

Salted eggs are famous for their freshness, because these eggs were preserved before Qingming this year, and they just came into use in long summer a month later. They are the first salted eggs of the year, and of course they are fresh. In addition, the eggs laid by ducks after spring are of the best quality and are the best materials for making salted eggs.

In the past, Mummy salted eggs and chose eggs laid by ducks before Qingming Festival. It is said that the eggs laid by ducks after that are not as strong as before. For example, if salted eggs are used, eggs with missing arms and legs will appear after peeling, and sometimes even only half of them.

According to legend, some people tease foreigners, saying that salted eggs are the children of salted duck's first relatives. This is of course a joke. I remember that there were still many procedures for mother to pickle salted eggs. Wash the duck eggs one by one first, and then sunbathe them, saying that the dried eggs are easy to get oil from the yolk. People judge a salted egg by whether it is oily and how much it is oily.

But today, in order to defend against the "three highs" (hypertension, hyperlipidemia and high cholesterol), we don't eat egg yolk, no matter whether it is salty or light, no matter whether it is eggs or ducks. Because science tells us that the cholesterol of an egg is all in the yolk, not in the protein.

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