How to eat balut to benefit health?

Balut is very nutritious, but eating too much and continuously every day can increase bad cholesterol in the blood, contributing to cardiovascular disease, blood pressure, diabetes, and increasing protein intake, which is not good for people with gout. On the other hand, eating a lot of raw Vietnamese coriander will cause heat and chills, reducing sexual ability in men. Many studies have shown that Vietnamese coriander contains some essential oils and sexual inhibitors.

Below are some tips from Dr. Bui Van Phao, former Director of Nam Dinh Oriental Medicine Hospital, on how to eat duck eggs to benefit your health.

Do not eat at night

In Oriental medicine, balut is considered a medicinal dish that nourishes the blood, benefits the mind, helps the body mature quickly, and improves physiological ability.

A balut egg contains up to 182 kcal of energy, 13.6 grams of protein, 12.4 grams of lipid, 82 mg of calcium, 212 grams of phosphorus and 600 mg of cholesterol. In addition, there are also many beta carotene, vitamins A, B, C, iron...

Therefore, balut is considered a medicinal dish that nourishes blood, benefits the mind, helps the body mature quickly, and improves physiological ability.

However, balut is difficult to digest due to its high protein and cholesterol content. Traditional medicine practitioners recommend avoiding eating it at night as it will cause discomfort, bloating, and harm the digestive system. The best time to eat this dish is in the morning, but you should not eat it too often or eat too much at a time.

The appropriate amount of spices for a maximum of two eggs at a time is about 5g of fresh ginger, sliced ​​into thin strips, and 5g of fresh Vietnamese coriander.

How much should I eat?

Children under 5 years old should not eat too many balut eggs. Because their digestive system is not fully developed, it can easily lead to bloating, digestive disorders, which is very harmful to health.

Children aged 5 and above should only eat half an egg at a time, 1-2 times a week is enough. Eating balut eggs regularly can also cause excess vitamin A, causing yellow skin, peeling of the epidermis, affecting bone formation, making children not develop comprehensively.

In addition, obese people, the elderly, patients with high blood pressure, diabetes, dyslipidemia, and cardiovascular disease should also limit eating this dish. Healthy adults should only eat 2 balut eggs per week.

If eating balut, pregnant women should not eat a lot of Vietnamese coriander and ginger as it can easily lead to miscarriage.

Why should you eat with ginger and Vietnamese coriander?

Balut is often eaten with ginger and Vietnamese coriander. This is a harmonious combination that brings balance to the body. Vietnamese coriander and ginger have a spicy, warm taste, and the effect of warming the stomach, preventing bloating, disinfecting, and dispelling cold. Therefore, they have the effect of preventing cold stomach, bloating, and slow digestion.

Eating too many balut eggs every day and continuously can increase the amount of bad cholesterol in the blood, contributing to cardiovascular diseases, blood pressure, diabetes, etc., and increase the amount of protein, which is not good for people with gout. On the other hand, eating a lot of raw Vietnamese coriander will cause heat and chills, reducing sexual ability in men. Many studies have shown that Vietnamese coriander contains some essential oils and sexual inhibitors.

The appropriate amount of spices for a maximum of two eggs at a time is about 5g of fresh ginger, sliced ​​into thin strips, and 5g of fresh Vietnamese coriander.

For pregnant women, Vietnamese coriander and ginger, due to their hot properties, can cause miscarriage if eaten in large amounts. Therefore, if eating balut, pregnant women should not eat a lot of Vietnamese coriander and ginger.

In case of using balut to improve long-term health, it is necessary to limit eating liver of livestock, poultry... or taking medicine with vitamin A content above 1,000 IU. Balut must be washed and boiled before use.

According to SK&DS