Quail Egg

Author: Victoria Aly Time for reading: ~1 minutes Last Updated: August 08, 2022

Quail eggs are eaten boiled, baked, raw, marinated. They contain a wealth of vitamins, nutrients and nutrients. Compared to the hen's egg, there is more in 1 gram of quail

Quail eggs are eaten boiled, baked, raw, marinated. They contain a wealth of vitamins, nutrients and nutrients. Compared to the hen's egg, 1 gram of quail has more vitamins: A - 2.5 times, B1 - 2.8 times and B2 -2.2 times. 5 quail eggs (equal in weight to 1 hen) contain 5 times more phosphorus and potassium and 4.5 times more iron. Quails contain significantly more copper, cobalt and other amino acids, as well as more acids such as tyrosine, threonine, lysine, glycine and histidine. Tyrazine plays a significant role in metabolism and contributes to the formation of pigment, reflecting the healthy color of the skin, so these eggs are used in cosmetics.

Quail eggs are used for anemia, severe headache, chronic pneumonia, bronchial asthma, tuberculosis intoxication. Their consumption enhances the body's resistance to radiation, contributes to the removal of radionuclides from the body. They can treat high or low blood pressure, indigestion, anemia and even nervous system disorders. Recommended for pregnant women for a lighter pregnancy.

The shell of these eggs contains all the necessary trace elements for the body: copper, fluorine, iron, manganese, molybdenum, phosphorus, sulfur, silicon, zinc, and others - a total of 27 elements. Of particular importance is the presence of silicon and molybdenum - our food is extremely poor in these elements, but they are extremely necessary for the normal course of biochemical reactions in the body.

By taking the shell of quail eggs, you can rest assured that the excess will not accumulate in the bones and joints and there is no danger of kidney stones. If the body does not need it, it gets rid of them. These eggs are a powerful stimulant of potency.

Quail Egg

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