TINY QUAIL EGGS:
Quail eggs are proved to be a very valuable source of vitamins A, B1, B2, B6, B12 and vitamin D, iron, magnesium, zinc, copper, phosphorus and other essential micro-nutrients, minerals and amino acids, both omega-3 and Omega-6 fatty acids, which is why they are recommended for regular consumption.
If kids eat at least 2 quail eggs daily, they grow better and are less likely to suffer from infectious diseases!
Quail eggs provide significant all around health benefits by supplementing your calcium. They are also full of HDL cholesterol (the good cholesterol) instead of LDL (the bad kind). They are made up of approximately 13% protein, about 2% more than chicken eggs.
Quail eggs are considered to be one of the best known natural treatment products. Chinese medical practitioners have been using quail eggs as a treatment for hundreds of years with brilliant results. As quail eggs are slowly becoming an easy to get product on the market more and more people are beginning to show interest in their use as an active natural medicine instead of the chemical products with so many side effects.
Between other protein-containing foods the eggs contain the richest variety and mixture of amino acids that are indispensable for the healthy growth and development of children, adolescents and young adults.
The interesting thing about these eggs is that you can eat them raw. There is no risk of salmonella because the quail’s body temperature is much higher than that of a chicken. In addition, they cannot become contaminated and infected because they contain a substance called lysozyme. Lysozyme kills bacteria. Many experts recommend that you consume the eggs raw, or boil them briefly for less than 30 seconds so that the yolk remains raw. Sometimes heat from cooking can destroy valuable nutrition.