The tiny eggs of the Japanese quail are today’s “super-food”

The tiny eggs of the Japanese quail are today’s superfood
The tiny and beneficial eggs of the Japanese quail are the superfood of today. They are called superfoods because they contain almost all minerals and vitamins in much larger quantities. Calcium (0.5 mg), phosphorus (2.2 mg), iron (3.8 mg) and vitamins A, B1 and B2 are extracted from minerals. One quail egg contains 74.6% water, 13.1% protein, 11.2% fat and 1.1% minerals. These little spotted eggs are similar to hen eggs in price. They are also comparable in calories to 155 calories per 100 grams, ie 14 kilocalories per piece.
Healing properties of quail eggs
One quail egg weighs only 9 grams but contains as much as 75 mg of cholesterol, which is 25% of the recommended daily intake. So one should not overdo it with the intake of these eggs. Beneficial properties have been noticed by Middle Eastern peoples in the distant past. Today, these eggs are used against diseases of the heart and cardiovascular system, as well as against diseases of the lungs, nervous system, liver and kidneys. A few years ago, raising quail was considered a good business so many people decided to breed quail because of the eggs. Choosing a good supplier is very important because the healing properties of using eggs are just as important as true effectiveness. The risk of salmonella is always possible (although this is denied by manufacturers) but good manufacturing practice and the HASSP food standard minimize it. Unfertilized eggs have no medicinal properties and serve only as food. Japanese quail eggs can be kept in the refrigerator for up to a month. Every serious manufacturer has a declaration on which the deadline is imprinted and the expiration date.
Consuming quail eggs
Japanese quail eggs are drunk fresh about half an hour before a meal. They can be consumed mixed with sugar, honey, milk or juice. Children can eat boiled or fried eggs if these eggs cannot be eaten raw. It is advisable to consult a doctor before consumption for any person who has a particular disease / therapy. Quail eggs do not drink alcohol as with any medicine. Quail eggs are mostly used by people for recovery (convalescents), athletes, children and the elderly for preventive reasons and to improve their health. It has never been officially confirmed that egg eggs have the properties to cure some chronic diseases (asthma, diabetes, etc.). Various literature mentions the quantities of quail eggs and the dosage, which has not been confirmed. However, this “superfood” gives the body greater nutritional value than ordinary food, so the body conditionally brings it into harmony. It is possible for patients with milder symptoms (such as asthma) to have attacks so that the person thinks they have been cured. This change in diet with the introduction of quail eggs is certainly useful and positive, although it is desirable to consult with doctors before starting any change in diet.
Baked quails were once a delicacy of the Egyptian pharaohs. The ancient Greeks and Romans valued the wild quail and served it as a rarity at feasts. Today, Japanese quail is a delicacy and for some gourmets a top delicacy. In modern cuisine, there are countless recipes with quail eggs. This culinary practice came from the Far East where quail meat is attributed many positive properties. Japanese quail meat contains 22.4% protein and 2.3% fat. It has a darker color and taste like venison. The meat is sweet, tasty and very caloric.

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