Egg Health and Nutrition
People often hear that preserved eggs cannot be eaten. In fact, they are mainly concerned with the problem of preserved eggs containing heavy metal lead. However, they need not be too frightened because they can be avoided by paying only a little attention when buying. Remember to check the surface of the preserved eggshell for black spots of different sizes. If so, avoid eating.
The key to making preserved eggs is whether or not the proteins in the preserved eggs are completely gelled. Therefore, during the production process, they must be immersed in a strong alkali solution to achieve protein denaturation and produce special flavor and color. However, in order to avoid gelation and reliquefying the product, resulting in deterioration of the finished product, lead oxide, copper sulfate, and methionine are usually added to the alkali liquor to prevent reliquefaction. The residue of lead that people are skeptical of is the residue of this chemical in the eggshell.
The nutritional value of preserved eggs is generally: iron-rich, methionine (required amino acid), vitamin E (the above is compared with eggs). The disadvantages are that the proteins degraded by lye do not absorb easily and the LAL (lysinoalanine) in the denatured protein has unproven kidney lesions in animal experiments.
The author's personal opinion is that if it is to increase the changes in the daily diet and tasting of special flavors, preserved eggs are a food that can be considered, but if it is based on nutritional value, it seems that there are other better choices. As for the problem of lead residue, we can only rely on consumers to determine the appearance of the product at the moment. However, I have learned that many food industry experts have developed methods to maintain preserved egg quality without adding lead oxide by controlling the temperature. Soon, consumers can eat preserved eggs that do not have to worry about heavy metal residues.
Dried Kelp Slice
Dried Kelp Series is made of Haizhibao deep sea young kelp by drying directly without any addition,so that it can maxmium retains the 23 kinds of nutritions .It turns green when match the water at once with high swelling and especially suitable for making soup.salad or used as fillings,Due to the convenience and easy-storag,it`s a new choice to live healthy and nutritions.
How to eat
- Take out the kelp
- Soak until swelling compelety
- Cook,make soup.salad and other dishes
The difference between deep sea kelp and traditional ordinary kelp
Dried Kelp Slice,Dried Nori Seaweed,Dried Kelp Flakes,Dried Seaweed Flakes
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