The Chinese medicine believes that the quail taste sweet, sex flat, into the large intestine, heart, liver, spleen, lungs, kidney meridian; can be complementary to the gas, clearing dampness and heat; the main treatment of swelling, obesity hypertension, diabetes, anemia, gastric disease, liver, liver, cirrhosis, ascites, and many other diseases. The Materia Medica Compendium" said that its "meat can complement the five organs, benefit from the renewal of gas, solid bones, cold and heat, eliminating heat", suitable for the treatment of dyspepsia, weakness, cough and asthma, neurasthenia and other diseases.
Quail meat contains protein, fat, calcium, phosphorus, iron, vitamin B, vitamin E, rutin, etc., higher nutritional value than chicken. Quail meat contains 24.3 grams of protein per 100 grams, 4.6% higher than chicken, the content of vitamins is twice as high as chicken. Quail meat lysine, glutamic acid content is particularly rich, so the quail meat flavor, food and not greasy. Quail meat is suitable for frying, stir-frying, baking, stewing, boiling soup and other cooking methods, such as crispy quail, hibiscus quail, roasted quail and so on. Quail can also be used as a tonic dietary staple.
Quail eggs are rich in high-quality lecithin, a variety of hormones and choline and other points, the human neurasthenia, gastric disease, lung disease have a certain auxiliary therapeutic effect. Quail eggs contain phenylalanine, tyrosine and arginine, the synthesis of thyroxine and adrenaline, histones, pancreatic activity has an important effect.