[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-ji-dan-hong-pi":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},13.3,8.8,2.8,0,"红皮鸡蛋，营养与白皮鸡蛋一致，蛋壳颜色由鸡品种决定。",[10,13,16],{"title":11,"content":12},"红皮与白皮营养无差异","鸡蛋壳颜色（红皮或白皮）由母鸡品种决定，与营养价值无关。红皮鸡蛋和白皮鸡蛋的蛋白质（约13g\u002F100g）、脂肪、维生素和矿物质含量在统计学上无显著差异，选购时无需纠结蛋壳颜色。",{"title":14,"content":15},"蛋白13.3g单颗55-65g营养与白皮一致","红皮鸡蛋多由褐壳蛋鸡品种（如海兰褐）所产，单颗重量通常为55-65克，略高于白皮鸡蛋（50-60克）。但这只是品种差异，不影响单位重量的营养价值，按重量计算红皮和白皮鸡蛋的营养相同。",{"title":17,"content":18},"蛋白13.3g水沉法测新鲜度冷藏3-5周","选购鸡蛋时新鲜度远比蛋壳颜色重要。判断方法：将鸡蛋放入冷水中，沉底平躺的最新鲜，竖立稍倾斜的次之，浮在水面的已不新鲜不宜食用。冷藏保存的鸡蛋保鲜期约3-5周。"]