Eating quail eggs for a long time, the burden of multiple organs will cause a variety of uncomfortable symptoms in the body. If you suffer from hyperlipidemia and arteriosclerosis, try not to eat quail eggs, otherwise it will aggravate your condition and endanger your health. ?

Although the cholesterol content of quail eggs is not as high as that of eggs, it is not suitable for patients with high blood pressure and hyperlipidemia to eat more; And eating too many quail eggs is easy to increase the burden on the stomach and is not easy to digest. If your own cholesterol is high, eating quail eggs will continue to raise cholesterol, which is not good for blood vessel health.

Quail eggs can be cooked, steamed, fried and marinated, and there are many ways to eat them. Among them, the nourishing effect of steamed and boiled eggs is the best, and the digestion and absorption rate is relatively high.

Extended data

The benefits of eating quail eggs

Quail eggs are considered as "ginseng in animals". It should be eaten regularly as a nourishing and dietetic product. As the saying goes, "Eat birds, pigeons and quails." Quail meat and eggs are delicious and nutritious. Quail egg is a kind of good tonic, which is unique in nutrition, so it is called "the best in the egg". Nearly round, the individual is very small, generally only about 5g, with brown spots on the surface.

The nutritional value of quail eggs is no less than that of eggs, and it has good skin care and beauty effects. The nutritional value of quail eggs is no less than that of eggs, and they are rich in nutrients such as protein, cephalin, lecithin, lysine, cystine, vitamin A, vitamin B2, vitamin B 1, iron, phosphorus and calcium, which can invigorate qi and blood, strengthen tendons and bones. Efficacy: invigorating qi and blood, relieving rheumatism, strengthening tendons and bones.

Quail eggs are full of amino acids, rich in halo, and contain high-quality phospholipids, hormones and other essential components. The contents of iron, riboflavin and vitamin A are about twice as high as those of the same amount of eggs, while the cholesterol is about one-third lower than that of eggs, so it is an ideal nourishing food for all kinds of weak patients, the elderly, children and pregnant women.

Quail eggs are high in protein, cephalin, lecithin, iron and vitamins. Quail eggs are small in appearance, but they have high nutritional value.

Applicable people: suitable for infants, pregnant women, the elderly, the sick and the weak; People with cerebrovascular disease should not eat more quail eggs.

References:

People's Network-Benefits of Eating Quail Eggs