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2010

Eat salted duck eggs can supplement calcium and iron

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Health world

Salted duck eggs, eggshell is blue, round and smooth appearance, also known as "green fruit". Salted duck eggs in China has a long history, loved by the people, in the market is also favored. The product is characterized by the egg heart is red, nutritious. It is rich in fat, protein and various amino acids needed by the human body. It also contains calcium, phosphorus, iron and other minerals and various trace elements and vitamins necessary for the human body. It is easy to be absorbed by the human body. High-quality salty duck eggs are salty. Moderate, delicious, suitable for all ages. Compared with ordinary duck eggs, salted duck eggs in part of the protein is broken down into amino acids, due to salting, so that the egg salt increased, no eggs

Eat salted duck eggs can supplement calcium and iron

Compared with ordinary duck eggs, part of the protein in salted duck eggs is decomposed into amino acids. Due to salting, the salt in the eggs increases, and the inorganic salts in the eggs also increase slightly. Because the fat in the raw egg yolk is combined with the protein, it can not be seen that it contains fat. After a long pickling time, the protein will be denatured and separated from the fat. The fat gathers together and becomes egg yolk oil.

Yolk with red and yellow vitellin and carotene, soluble in yolk oil is red and yellow, increase the sensory properties of salted eggs, salted duck eggs out of oil is a sign of pickled good. In addition, salted duck eggs are rich in inorganic salts such as calcium and iron, and the calcium and iron content are higher than eggs and fresh duck eggs, so it is a good food for supplementing calcium and iron in summer.

However, no matter how good the food is, you can't eat it without restraint. Salted eggs generally use about 10% salt. If you eat too much, you will easily get high blood pressure.

A simple identification method for selecting salted duck eggs is: the preserved eggs with good quality have a clean shell and a slight tremor when shaken. After peeling off the egg shell, the salty taste is moderate and the oil tastes good. Once picked with chopsticks, butter will emerge. The egg yolks are divided into layers, and the color of the next layer is darker and redder and redder. The poor egg shell is gray, with white or black spots, easy to break, and has a short shelf life. After peeling, the protein is soft and rotten, rotten and salty.

Eat salted duck eggs can supplement calcium and iron

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