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Salted egg, preserved egg, fresh egg nutrition
After salting eggs to make salted eggs, there was a noticeable change in their nutritional profile. The protein content decreased significantly, dropping from 14.7 grams per 100 grams in fresh eggs to 10.4 grams. Meanwhile, the fat content increased slightly, from 11.6 grams to 13.1 grams. Perhaps most striking was the change in carbohydrates, which rose from 1.6 grams to 10.7 grams. In terms of minerals, salted eggs retained more nutrients, with calcium levels increasing dramatically—from 55 milligrams in fresh eggs to 512 milligrams.
When it came to fresh duck eggs that were preserved into salted duck eggs, the changes were different. The protein content went up, from 8.7 grams in fresh duck eggs to 13.1 grams. Fat also increased, from 9.8 grams to 10.7 grams. However, carbohydrates dropped significantly, going from 10.3 grams to just 2.2 grams. Regarding vitamins, vitamin A decreased from 1,380 international units in fresh eggs to 940 in the preserved version, while other vitamins remained relatively stable. Overall, the mineral content between fresh and preserved duck eggs showed only minor differences. These transformations highlight how the preservation process affects the nutritional composition in various ways, depending on the type of egg used.