Can eating preserved egg (pidan) and peach together improve anemia?

Generally speaking, consuming preserved egg and peach together does not directly improve anemia. The detailed explanation is as follows:

Preserved egg contains abundant nutrients, including protein, fat, minerals, and vitamins, which play important roles in maintaining normal physiological functions in the body, such as stimulating appetite, clearing heat, and cooling the blood. Particularly, the iron content in preserved egg is an essential component of hemoglobin and can be helpful in preventing and treating iron-deficiency anemia. Peaches contain large amounts of vitamin C, dietary fiber, B-complex vitamins, carotene, and minerals. Vitamin C helps promote iron absorption, and iron itself is a crucial nutrient for preventing anemia.

Although both preserved egg and peaches contain nutrients beneficial for preventing anemia, eating them together does not directly improve symptoms of anemia. This is because improving anemia requires a comprehensive approach involving multiple factors, including nutritional intake, digestion and absorption, and disease status. Additionally, consuming preserved egg and peaches together does not produce any special chemical reactions or generate substances that directly alleviate anemia.

It is important to consume these foods in moderation. Excessive consumption of preserved egg may lead to excessive intake of salt and cholesterol, increasing the risk of cardiovascular diseases. Eating too many peaches may cause discomfort such as diarrhea.