Quail eggs contain protein and fat similar to eggs, and vitamin B1, vitamin B2, lecithin, iron, etc. are higher than eggs, cholesterol content is lower than eggs, and contains rutin and beneficial to the brain brain lecithin.

Quail eggs have the effect of supplementing the five organs, benefiting the renewal of gas, strong muscles and bones, can be used for malnutrition, anemia, tuberculosis, hypertension, vascular sclerosis and other diseases.

Quail eggs have a strong brain, lower fat and blood pressure, hepatitis, meningitis, heart disease, neurasthenia and other diseases, food is particularly adaptable.

Quail eggs contain low cholesterol, obese hypertension, atherosclerosis, diabetes and gastric disease, bronchial asthma has a very good therapeutic effect.

Eating is not recommended for people with uncleared external sensations, phlegm-heat and phlegm-dampness.