| Salted egg, because after a period of time of curing, the nutrients had significant changes, protein content decreased significantly, by each hectogram containing 14.7 grams of fresh eggs, reduced to 10.4 grams; Fat content increased obviously by the eggs each hectogram containing 11.6 grams, increased to 13.1 g; Carbohydrate content change is bigger, the eggs each hectogram contain 1.6 g of sugar, increased to 10.7 g; Minerals better preserved, calcium also greatly improved, the eggs each hectogram including 55 mg, up to 512 mg. |
