Quail eggs have higher nutritional value than eggs. Although their nutritional components are similar, the nutrition of quail eggs is easier to be absorbed and utilized because of their small nutritional molecules. Generally, the nutritional content of three quail eggs is equivalent to 1 egg. Quail eggs also contain rutin, radish ding and other substances that can lower blood pressure. Therefore, quail eggs are an ideal tonic for patients with cardiovascular diseases.

Quail and quail eggs are rich in lecithin and cephalin, which are indispensable nutrients in higher nervous activities and have the function of strengthening the brain.

Although the nutritional value of quail eggs is higher than that of eggs, it is still irreplaceable. Quail eggs have high nutritional value. Compared with eggs, protein content is 30% higher, vitamin B 1 is 20% higher, vitamin B2 is 83% higher, iron is 46. 1% higher, lecithin is 5.6 times higher, and it contains vitamin P and other ingredients.

Extended data:

Suitable for people who eat quail eggs:

Most people can eat it.

1. Suitable for infants, pregnant women, the elderly, the sick and the weak.

2. People with cerebrovascular diseases should not eat quail eggs.

The nutritional value of quail eggs is very high, which exceeds other poultry eggs. It is most suitable for people with weak constitution, malnutrition, deficiency of both qi and blood and children's growth and development. People with bronchial asthma, tuberculosis and neurasthenia caused by weak lung qi deficiency should also eat it; Gastropathy patients with insufficient stomach qi should eat it; Rutin is beneficial to patients with cardiovascular diseases and can also be eaten in small amounts.

References:

Baidu encyclopedia-quail eggs