2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
For centuries quail eggs it is spoken only as a valuable gift from nature and useful and tasty food for people. These small and colorful eggs are a product of quail, which in themselves are gentle and quite pretentious birds. Their eggs are considered one of the most valuable foods because they have antibacterial, immunomodulatory, anti-edematous action. They are rich in many trace elements and vitamins, and in addition they are free of cholesterol. Quail eggs are very small - between 10-12 years.
Although very useful and tasty, quail eggs are not the most common food. Most people do not take advantage of their valuable benefits, such as medicinal and even dietary food. Ancient Tibetans have developed various healing recipes, including quail eggs, and have generally known the benefits of small eggs in Asia for centuries.
Asians were convinced that they had the power to calm the nervous system and increase the body's immune defenses. An old Japanese tradition dictates that the kids be given a quail egg every day. It was believed that it stimulated their proper development and improved their appetite.
It is important to know that quail eggs can and it is even advisable to consume them raw, because this way their nutrients are completely preserved, which after processing can be lost for the most part. It is remarkable that quail eggs cannot contain salmonella because they have a very strong membrane and small breathing holes in the shell.
This prevents the penetration of harmful bacteria. In addition, quails have a high body temperature (about 42 ° C), which makes them resistant to infectious diseases. This is the reason why they are grown without vaccination, which makes them environmentally friendly food that does not carry harmful deposits on the human body.
Composition of quail eggs
It is paradoxical how much the quail eggs are smalland how many biologically active substances important for health they contain. Many important trace elements and vitamins can be found in them. Quail eggs have a nutritional value 3-4 times higher than that of hen eggs.
In one raw quail egg, weighing approximately 9 g has 14 calories, 1 g protein, 2% fat, 76 ml cholesterol, 1% Vitamin A, 1% calcium, 2% iron. Eggs are high in vitamin B12, phosphorus, protein, riboflavin and selenium, and high in saturated fat and cholesterol. It has been proven that unlike chicken eggs, quail eggs do not contain bad cholesterol and this makes them a much more useful product. Surprisingly, given the small size of quail eggs, they are a real calorie bomb. It contains only 1% carbohydrates, but 63% fat and 36% protein.
Selection and storage of quail eggs
Choose healthy eggsthat do not have cracked on its shell. The period for their storage in the refrigerator should not exceed one month, and at room temperature - no more than 5 days.
Cooking quail eggs
In our country, quail eggs are still considered a delicacy, but they can now be easily found on the market and easily found in the stores of most large retail chains. Precisely because of the huge benefits for human health, it is good to regularly include quail eggs in our menu. They can be prepared similarly to their older cousins' hens, but keep in mind that only raw quail eggs fully retain their nutritional value and nutrients. Always use fresh eggs for culinary use.
Especially popular is the so-called. Mladost cocktail, which is prepared with quail eggs and besides being quite tasty and toning, it is also extremely useful.
Mladost cocktail recipe:
cola - 120 ml
brandy - 20 ml, maybe rum
lemons - 1 slice
sugar - 1 tsp.
quail eggs - 2 fresh
Mix all the products and beat them well, adding carbonated water. Pour into a tall glass and serve with a lump of ice if desired.
Benefits of quail eggs
Quail eggs have great nutritional and curative and prophylactic value. Although the size of a walnut, from 12-15 grams, each equivalent of 4 quail eggs equal to 1 hen has several times higher nutritional value, with a huge beneficial effect on the human body in raw use.
Quail eggs have a beneficial effect on the human body because they strengthen the immune system, normalize the activity of the gastrointestinal and cardiovascular systems, and also promote the elimination of radionuclides and heavy metals. They contain a high content of lecithin, which means that the consumption of raw eggs reduces blood cholesterol levels, does not allow the soil to allergic reactions and in addition quail eggs have a tonic effect.
These little gifts of nature are an excellent helper in the treatment of allergies, asthma, anemia and immune deficiency. They lower blood pressure, help burn sugar, regulate water metabolism and, as already mentioned, regulate gastric secretion. If you suffer from fatigue and headaches, then 2 quail eggs can work wonders by eliminating these symptoms.
It is considered that the shell of quail eggs is especially useful for adolescents, because in their body the processes of bone formation are the most intense and require the unimpeded intake of calcium. Regular consumption of quail eggs can help the full growth of children and proper brain development due to the presence of a large number of trace elements useful for brain development.
A curious fact is that the frequent use of 4-5 raw quail eggs increases several times sexual potency in men and libido in women. They accelerate the elimination of gallstones and kidney stones and are food for longevity and beauty because they slow down aging. They are also recommended for pulmonary tuberculosis, diabetes and ulcers. The small quail eggs have a very strong membrane and few breathing holes in the shell, which prevents them from becoming infected with harmful bacteria.
Interestingly, the body temperature of quails is 42 degrees, which prevents the development of bacteria. That is why they can be safely eaten raw. They contain the protein ovomucoid, which suppresses allergic reactions. Quail eggs are even used to make medicine (ovomucoid extract), which is used to treat allergies.
Harm from quail eggs
The dose for active athletes is about 2 quail eggs, but for each organism it is individual. It is good and advisable not to overdo it with these small and useful beauties - more than 5 eggs a day can be harmful, especially for people with liver problems. Although they are not allergens, there are always exceptions and quail eggs can cause any side effects.
Recommended:
Quail Eggs - An Alternative To Drugs
Quail eggs are an extremely valuable product. They have antibacterial, immunomodulatory properties that protect against many diseases. They contain many valuable trace elements and vitamins in the complete absence of cholesterol. Compared to a hen's egg, one gram of quail egg contains 2.
The Benefits Of Quail Eggs
Many people are not aware of the benefits of quail eggs. 3-4 quail eggs correspond to approximately 1 hen's egg, but the minerals, vitamins and nutrients contained in quail eggs make them more useful than hens. Quail eggs contain large amounts of vitamins A and B2, which are in almost sufficient doses of those that the body needs daily.
Why Eat More Quail Eggs?
Nowadays, quail eggs are no longer exotic and everyone can put them on their daily table. They are used in salads, omelets, scrambled eggs, baked goods, desserts. They are eaten boiled, fried, baked and marinated. It's considered that the protein from quail eggs is better absorbed by the human body and they bring many health benefits.
Dr. Papazova: Quail Eggs Are A Pharmacy
During the Easter holidays on the table of many of us can be seen not only hen's eggs, but also quail. Apart from being attractive, however, they are also very useful for our body, experts say. Quail eggs are a real pharmacy, said Dr. Maria Papazova in the show Coffee.
Are Quail Eggs Useful?
Quail eggs are valued as a dietary product. The effect of eating quail eggs has been known since ancient times. Children love quail eggs not only because of their taste, but also because of their fun appearance. The kids are attracted by the strange shell and the small size of the eggs.
