1, quail for the pheasant family. As the saying goes, "to eat flying birds, pigeon quail." Quail meat, eggs, flavorful, nutritious. Quail and quail for short, is a small head, short tail, not good at flying russet bird, quail meat is a typical high-protein, low-fat, low-cholesterol food, especially suitable for middle-aged and elderly people as well as hypertension, obesity patients. Quail can be comparable to the king of tonic ginseng, known as animal ginseng.

2, quail meat is delicious, containing less fat, food and not greasy, known as "animal ginseng". Quail meat is mainly composed of protein, fat, inorganic salts; and has a variety of amino acids, cholesterol content is low. Per 100 grams of quail meat protein content of up to 24.3 grams, than pigs, cows, sheep, chickens, ducks, protein content are high (chicken protein content of 19.7%). And its fat, cholesterol content than pigs, cows, sheep, chickens, ducks and other low. Quail meat in a variety of vitamin content than chicken meat 2-3 times higher. Quail eggs have a high nutritional value, compared with eggs protein content is 30% higher, vitamin B1 is 20% higher, vitamin B2 is 83% higher, iron is 46.1% higher, lecithin is 5.6 times higher, and contains vitamin P and other components.

3, quail eggs contain protein, fat, carbohydrates, a variety of vitamins and minerals such as calcium, phosphorus, iron, etc., and his lecithin content is 3 to 4 times higher than that of eggs.

4, quail eggs rich in lecithin and cerebrospinal lipids, is indispensable for advanced nerve activity nutrients, has the role of brain.

5, quail eggs also contain vitamin P and other substances that can reduce blood pressure, is a good tonic for patients with cardiovascular disease.

6, the quail egg nutrient molecules are relatively small, easier to be digested and absorbed by the body than eggs.