The nutritional value is the same.

1, according to the Food Nutrition Composition Table, pigeon egg protein: 12.3 grams (per 100 grams), egg protein: 13.3 grams (per 100 grams), eggs a little higher, but this difference is basically negligible.

2, and in the fat content, pigeon eggs fat content of 14.5 grams (per 100 grams), eggs: 8.8 grams (per 100 grams), relatively speaking higher than the eggs, and the calcium and iron contained in them are not very different from eggs.

3, and the two proteins are closer to the composition of human proteins, easy to be absorbed by the body. Therefore, overall, the pigeon eggs and eggs of the nutritional value of the difference is not great.

Expanded information:

One of the nutritional value of pigeon eggs:

Pigeon eggs contain High-quality protein, phospholipids, iron, calcium, vitamin A, vitamin B1, vitamin D and other nutrients, but also to improve skin cell activity, elastic fibers in the skin, to increase the face of the red (to improve blood circulation, increase blood pigmentation) and other functions.

Pigeon eggs are rich in nutrients, often eaten to prevent measles in children. Pigeon eggs taste sweet, salty, flat; with tonic liver and kidney, beneficial to the essence, rich skin all, help Yang lift the spirit, detoxification of sores, treatment of impotence, malnutrition.

Two, the nutritional value of eggs:

Eggs contain important nutrients, but also can help us supplement the lack of iron. Eggs are particularly rich in methionine, while cereals and legumes are deficient in this essential amino acid. So mixing eggs with cereals or legumes improves the bioavailability of the latter two.

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