Salted duck eggs, with blue shells and round and smooth appearance, are also called "green fruits". Salted duck eggs have a long history in China, and are deeply loved by ordinary people, and are also favored in the market. The product is characterized by red heart and rich nutrition. It is rich in fat, protein and various amino acids needed by human body, and also contains various minerals such as calcium, phosphorus and iron, and various trace elements and vitamins necessary for human body, which are easily absorbed by human body. High-quality salted duck eggs are moderately salty and delicious, suitable for all ages. Compared with ordinary duck eggs, some protein in salted duck eggs is decomposed into amino acids. As a result of salting, the salt in eggs increased, and the inorganic salt in eggs also increased slightly. Because the fat in raw egg yolk is combined with protein, you can't see that it contains fat. After a long period of ripening, protein will denature and separate from the fat. When the fat gathers together, it becomes egg butter, which contains red and yellow vitellin and carotene. When dissolved in egg butter, it is red and yellow, which increases the sensory characteristics of salted eggs. Oily salted duck eggs are a sign of good pickling. In addition, salted duck eggs are rich in inorganic salts such as calcium and iron, which are higher than those of eggs and fresh duck eggs, and are good foods for supplementing calcium and iron in summer. However, even the best food can't be eaten without restraint. The salt content of salted eggs is generally around 10%. Eating too much is easy to get high blood pressure. And eggs? Let's have a look! 1, protein: Eggs are rich in high-quality protein. Every 100g egg contains 12.7g protein, and the protein of two eggs is roughly equivalent to the protein of 150g fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice. 2. Fat: Every100g of eggs contains11.6g of fat, and most of the fat is concentrated in the yolk. Most of them are unsaturated fatty acids, and fat is emulsified and easily absorbed by the human body. 3. Amino acid: The methionine content in eggs is particularly rich, but both cereals and beans lack this essential amino acid. Therefore, mixing eggs with cereals or beans can improve the bioavailability of the latter two. 4. Other micronutrients: There are other important micronutrients in eggs, such as potassium, sodium, magnesium, phosphorus, etc., especially the iron in egg yolk is 7 mg/100g; Eggs are rich in phosphorus, but relatively insufficient in calcium. Therefore, milk and eggs complement each other in food nutrition. Eggs are also rich in vitamins A and B. After 14 years of research, a group of Japanese experts found that women who eat more than one egg a day may live shorter than women who eat 1 2 eggs a week. Starting from 1990, the team led by Dr. Tadashi Nakamura of Tokyo Women's University in Japan carried out this research. They collected 9300 Japanese health survey reports and recorded what they ate every day. Blood viscosity and other health conditions. The research team found that the blood cholesterol content of women who eat one egg a day is three times higher than that of women who seldom eat eggs, and their chances of death due to stroke, atherosclerosis and cardiovascular and cerebrovascular diseases are 22% higher than those who eat 1 2 eggs a week, while those who eat more than two eggs a day have a higher chance of death.