Egg, Duck(Preserved)
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Eggs, Milk
Egg, Duck (Preserved)
Latin:
Origin:
Preserved duck egg is the content of the reworked hard-shelled reproductive body produced by a duck, Anas domestica L., of the family Anatidae, considered as food.
Preserved duck egg is covered with a paste of leaves, wood ash, lime, salt and water, and cured in a sealed jar for about 15 days, then rested for a month. Served as an appetizer, the Chinese prefer to put it in as an ingredient in porridge or soup.
See also duck egg and salted duck egg.
Properties:
Pungent, sweet and salty in flavor, cold in nature.
Functions:
Clears the lungs, alleviates intoxication, clears large intestine heat.
Applications:
Preserved duck egg is used for intoxication, diarrhea.
Dosage and Administration:
Boil in soup, in porridge, or by itself.
Cautions on Use:
Reference Materials:
Toxic or Side Effects:
Modern Researches:
Preserved duck egg is rich in cholesterol, and contains protein, fat, carbohydrates, calcium, phosphorus, iron, magnesium, potassium, sodium, chlorine, and vitamins., http://www.100md.com