1 serving (50 grams) contains 70 calories, 6.0 grams of protein, 5.0 grams of fat, and 1.0 grams of carbohydrates.
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Nutrition Information
Calories |
331.2 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 899.0 mg | 299% | |
| Sodium | 946.4 mg | 41% | |
| Total Carbohydrates | 4.7 g | 1% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 0 g | ||
| protein | 28.4 g | 56% | |
| Vitamin D | 189.3 mcg | 946% | |
| Calcium | 118.3 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 283.9 mg | 6% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Fermented egg
Fermented egg, often referred to as century egg, is a preserved delicacy originating from Chinese cuisine. Made by curing duck, chicken, or quail eggs in a mixture of clay, ash, salt, and lime for several weeks to months, the process transforms the egg into a dark, translucent, gelatinous substance with a creamy, rich yolk. Nutritionally, fermented eggs offer a source of protein, vitamins, and minerals such as selenium and phosphorus, but are relatively high in sodium due to the preservation process. While the fermentation enhances digestibility and introduces probiotic properties, moderation is advised for individuals sensitive to salt or cholesterol levels. Known for its bold aroma and distinctive flavor, fermented egg is often enjoyed in congee, salads, or sliced with tofu. As a unique addition to various dishes, it reflects the ingenuity of food preservation while contributing to traditional culinary diversity.
