The protein and fat content of quail eggs are similar to those of eggs, but vitamin B 1, vitamin B2, lecithin and iron are higher than those of eggs, and the cholesterol content is lower than that of eggs, and it also contains rutin and cephalin beneficial to the brain.

Therapeutic efficacy Quail eggs have the functions of nourishing the five internal organs, invigorating the middle energizer, and strengthening tendons and bones, and can be used for malnutrition, anemia, tuberculosis, hypertension, arteriosclerosis and other diseases.

Quail eggs have the functions of strengthening the body, strengthening the brain, lowering blood fat and lowering blood pressure, and are especially suitable for hepatitis, meningitis, heart disease and neurasthenia.

Quail eggs are low in cholesterol, and have a good effect on obesity-related hypertension, arteriosclerosis, diabetes, gastropathy and bronchial asthma.

Special reminder that people with unclear exogenous pathogens, phlegm heat and phlegm dampness should not eat.