Preserved eggs are pickled with auxiliary materials such as soda and salt. Both soda and salt are sodium compounds, so preserved eggs are very high in sodium. Every 100 grams of preserved eggs contains 740 milligrams of sodium and 70 milligrams of potassium. Excessive sodium intake can increase blood pressure. Furthermore, the higher the ratio of sodium to potassium in urine, the higher the average blood pressure, and preserved eggs contain over 10 times more sodium than potassium.
The cholesterol content in preserved eggs is about 10 times higher than that in lean pork and lamb, so patients with hypertension should limit their consumption.
In addition, old preserved eggs can produce large amounts of tyramine, which can also cause blood pressure to rise. Therefore, patients with hypertension should limit their intake of preserved eggs.