Century old eggs are made by preserving the eggs by wrapping them inside plaster coating made from a mixture of clay, ash, salt, quicklime, and rice hull, for several weeks to several months.
century egg has nearly the same nutritional value as that of a normal egg But with more protein and lesser carbohydrate after the curing process. It also retains all the other beneficial micro-nutrients that are found in normal fresh eggs —vitamin A, and B vitamins such as B-12 and riboflavin.
It is also an excellent source of iron, selenium, phosphorus, as well as vitamin D. It is believed that regular consumption lowers blood pressure, and improves appetite, vision, as well as liver function.
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