Preserved eggs are a type of processed egg product, whose main principle is to use chemical methods to naturally ferment and cook eggs. The taste of preserved eggs varies from person to person; some people love it, while others hate it. However, preserved eggs are indeed a type of ingredient that can be used to make delicious dishes. Not everyone is suitable for consuming preserved eggs, for example, can pregnant women eat preserved eggs with lotus seeds?

Many people like to eat preserved egg congee, but in fact, this type of food is not suitable for pregnant women to consume. The reasons are as follows:

1. Because preserved eggs are pickled by wrapping duck eggs with a mixture of pure alkali, lime, salt, and lead oxide, they contain lead. Therefore, if consumed frequently, there is a risk of lead poisoning, which can cause symptoms such as insomnia, inability to concentrate, anemia, joint pain, slow thinking, and impaired brain function. In addition, lead can replace calcium, affecting calcium absorption and possibly leading to calcium deficiency.

2. Preserved eggs contain excessive lead. Traditional preserved eggs use some heavy metals such as lead oxide or copper to promote protein coagulation during the pickling process. If consumed over a long period, lead or copper can accumulate chronically and be harmful to health. If pregnant women eat preserved eggs during pregnancy, the impact will be greater.

3. If the lead in preserved eggs penetrates the brain, it will directly inhibit the secretion of growth hormone, causing children to have stunted growth, premature sexual development, obesity, and other issues. For the health of the baby, it is best not to eat preserved eggs during pregnancy.

4. After pickling, the nutritional components of preserved eggs also undergo certain changes. The protein content is 8.7 grams per 100 grams in fresh eggs, while that of preserved eggs with lotus seeds is 13.1 grams, an increase of 4.4 grams; in terms of cholesterol content, fresh duck eggs contain 9.8 grams per 100 grams, while preserved eggs with lotus seeds contain 10.7 grams, an increase of 0.9 grams; the carbohydrate content decreases significantly, from 10.3 grams per 100 grams in fresh duck eggs to 2.2 grams, a decrease of 8.1 grams; in terms of vitamin content, vitamin A decreases from 1380 international units in fresh duck eggs to 940 international units, a decrease of 440 international units. Therefore, there is also a decrease in nutrition.