After salting eggs into salted eggs, the protein content of the eggs was significantly reduced from 14.7 grams per 100 grams of fresh eggs to 10.4 grams; the fat content increased significantly, from 11.6 grams per 100 grams of fresh eggs, to 13.1 grams; The change in carbohydrate content was even greater, from 1.6 grams per 100 grams of fresh eggs, to 10.7 grams; minerals were better preserved, and the calcium content was greatly increased, from 55 milligrams per 100 grams of fresh eggs, to 512 milligrams. Kudzu Root Extract,Pueraria Extract,Pueraria Flower Extract,Pueraria Root Extract NANJING ZELANG MEDICAL TECHONOLOGY CO., LTD , https://www.hawfitness.com
After the fresh duck eggs were preserved in preserved eggs, the protein content increased from 8.7 grams per 100 grams of fresh duck eggs to 13.1 grams; the fat content increased from 9.8 grams per 100 grams of fresh duck eggs to 10.7 grams; the content of carbohydrates decreased significantly. 10.3 grams per 100 grams of duck eggs was reduced to 2.2 grams; in vitamin content, vitamin A from 1380 international units of fresh duck eggs, to 940 international units, other vitamins have little change; fresh duck eggs and preserved eggs have little difference in mineral content .