Quail eggs

Quail eggs - a quail egg - small birds of the order Galliformes, having spotted plumage color. Feature  Quail eggs - a quail egg
 quail is a high body temperature - about 42 degrees Celsius, so that the bird is very resistant to various kinds of infections. No need for vaccination, as well as the presence of small "breathing" holes in the shell of quail eggs, prevents the risk of Salmonella contamination, the cause of safety and environmental purity.

Quail's egg has a unique susceptibility to the long-term storage: they can retain their nutritional and taste characteristics when the content within a month at room temperature and approximately 60 days - in the refrigerator.

Unlike quail eggs from the chicken is tiny size (1 quail egg weighs about 10 grams), a specific color (in the small brown spot) and the more valuable part of despite the fact that the egg is five times less than the chicken, the content of such essential for human macro organism as phosphorus, iron and calcium in quail eggs is much higher.

The use of quail eggs

Quail egg - a real storehouse of vitamins and dietary supplements, cures and prevention of many well-known diseases.

Immunomodulatory properties of quail eggs allow you to include this product in the diet of the sick and frail people. In Japan, for example, there is a useful tradition: to submit two quail eggs for breakfast in kindergartens and schools. Vitamin and protein-mineral complex, which is part of quail eggs, helps to intensify the work of brain cells, which contributes to its better development.

One quail eggs, on average, is composed of 12-14% of the protein complex and vitamins and minerals.

Part of the quail eggs vitamin B1 is a means of stimulating the digestive system, increase appetite, vitality, allowing healing muscle weakness, nausea, constipation, fatigue.

Vitamin B2 improves metabolism, supports muscle in a healthy state, promotes the growth process in children.

Not destroyed by heat treatment of nicotinic acid (vitamin PP) treats disorders of the nervous system, skin peeling, improves liver and pancreas.

Carotenoids prevent the emergence of "night blindness" of inflammatory diseases of the mucous membranes.

Calcium prevents the occurrence of rickets, promotes healthy condition of the musculoskeletal system, normalizes the activity of the heart.

High levels of phosphorus causes properties of quail eggs nourish nutrient prostate gland in men, restoring potency, according to the Bulgarian scientists better drugs.

Also, the use of quail eggs due to the absence in their lineup of high doses of cholesterol, thus inhibited the appearance of atherosclerotic plaques, warned obesity, increases the hemoglobin in the blood and normal blood pressure.

Unlike chicken eggs, quail do not cause allergies; moreover, they also contribute to its cure via a special protein - ovomoktsida emitted from quail eggs for the production of antiallergic drugs.

Contained in the composition of quail egg lysozyme has a negative impact on the development of cancer cells, as well as promotes the removal of radionuclides from the tissues of the body - for this reason, quail eggs are recommended to use for people who have been subjected to high radiation exposure.

Useful properties of quail eggs are distributed to all organs of man, helping cure diseases  Preparation of quail eggs
   liver, kidney, heart, thyroid, stomach, gall bladder, nervous system. Regular consumption of quail eggs gives good results in the treatment of tuberculosis, diabetes, asthma, epilepsy, vegetative-vascular dystonia.

Quail eggs are useful for women's health: The product improves the condition of women during pregnancy, morning sickness eases and enriches the body with vitamins, minerals and amino acids, both during childbearing, and the postpartum period, as well as during breastfeeding, increasing lactation.

Caloric and nutritional value of quail eggs

Calories 100 grams of edible portion of quail eggs is 168 kcal. Of them:

  • Protein - 11, 9 g;
  • Fats - 13, 1 g;
  • Carbohydrates - 0, 6 g;
  • Saturated fatty acids - 3, 7 g;
  • Cholesterol - 600 mg;
  • Mono- and disaccharides - 0 6 g;
  • Calcium - 54 mg;
  • Sodium - 115 mg;
  • Magnesium - 32 mg;
  • Phosphorus - 218 mg;
  • Chlorine - 147 mg;
  • Sulphur - 124 mg;
  • Iron - 3, 2 mg;
  • Copper - 112 mcg;
  • Chromium - 14 g;
  • Manganese - 0, 03 mg;
  • Molybdenum - 2 mg;
  • Cobalt - 14 micrograms.

Harm quail eggs

Despite the fact that cholesterol in quail eggs, at times less than in chicken, it is not necessary to use more than five quail eggs per day for people suffering from diabetes and atherosclerosis.

It is proved that the internal contents quail egg contains less pathogens intestinal infections - but that does not mean that the bacteria Salmonella avoid this product at all. Fragility shell quail eggs is easily damaged, and through tiny cracks infection can still get inside. In order to prevent the risk of contracting salmonella, it is necessary prior to use to expose the product to heat treatment and ensure that the quail eggs on your table were fresh.

Of course, the damage quail eggs significantly less than their benefits. However, despite the fact that quail eggs contain a lot of protein to abuse this product it does not make sense: the body will be difficult to digest large amounts of protein overnight. Some people believe that weight loss is necessary to consume about 200-300 quail eggs. So, we should not "be proactive" - ​​the optimal number of quail eggs, which can be consumed daily without harm to health - 3-4 pieces for adults, 2 pieces - for the child.