Don’t eat too much salted eggs!
don’t eat too much salted eggs with oil!
many people like to eat salted egg yolk. It’s not only delicious in loose sand, but also full of aroma. There is red oil flowing out after cutting. The oil flowing out is actually the fat of egg yolk.
under normal conditions, almost all the fat in the yolk exists in the form of good emulsification combined with protein. After salting, the protein in the egg yolk is coagulated and separated from the fat, and the fat will appear after aggregation; Oil out & quot; This is a phenomenon. The nutritional value of
salted egg yolk is close to that of fresh egg yolk. It contains high quality protein, lecithin, vitamins and minerals. During the ripening process of salted egg yolk, the absolute fat content is almost unchanged, but due to the loss of water, the relative fat content of yolk gradually increases, up to 30% or even more than 40%. With the development of pickling, the salt content and oil yield increase continuously, the oil color becomes more bright, the viscosity becomes thicker and produces special flavor, and the taste is better.
it is recommended to eat no more than half a salted egg at a time, at the same time, eat less other high salt foods and sodium condiments, and pay attention to drink more water or eat some fresh fruits and vegetables.