The results of numerous studies have shown that chicken eggs are inferior in usefulness and nutritional value to quail eggs. Their size is small, but they bring enormous benefits to the body.
The homeland of quails is Asia, it was there that they began to eat quail eggs for the first time. The ancient Chinese writings of the 9th century mention the healing properties of eggs, and in the 13th century this product appeared in the houses of the Japanese, who first reproduced quails and, a little later, eggs into the cult.
In terms of the content of vitamins and minerals, quail eggs are 4 times higher than chicken eggs. Their composition is rich not only in vitamins A and B, but also in magnesium, zinc, iron, manganese, phosphorus and potassium. And unlike regular eggs, quail eggs do not contain harmful cholesterol.
Quail eggs are excellent helpers in the fight against some human ailments. For example, in case of gastric ulcer, it is recommended to eat them raw on an empty stomach. In addition, their ability to improve memory, strengthen immunity, and stabilize the nervous system is known. The product is recommended for patients with anemia, as its components increase hemoglobin and successfully remove toxins and toxins, as well as heavy metals from the body.
Since quail eggs contribute to the elimination of radionuclides from the body, in Japan after the events in Hiroshima and Nagasaka, residents were recommended to consume 2 - 3 such eggs daily.
Useful information about quail eggs:
The ideal temperature for storing eggs is around 4 degrees. It is advisable to store them in a closed box on the top shelf of the refrigerator.
To make a hard boiled egg, boil it for 5 minutes.
10 - 15 grams weighs 1 boiled quail egg.
To combat toxicosis, pregnant women are advised to eat soft-boiled quail eggs.
In cosmetology, quail eggs are also used, they are part of the masks to smooth out wrinkles, and give the hair a lively shine and smoothness.
