Nutritional and Therapeutic Value of Quail Eggs
Nutritional and Therapeutic Value of Quail Eggs
Though small in size, quail eggs are nutritionally comparable to chicken eggs and considered a natural tonic.
According to measurements, every 100 grams of quail eggs contain: 72.9 grams water, 12.3 grams protein, 12.3 grams fat, 1.5 grams carbohydrates, 72 mg calcium, 238 mg phosphorus, 2.9 mg iron, 1,000 international units vitamin A, 0.11 mg vitamin B1, 0.86 mg vitamin B2, 0.3 mg niacin—all essential nutrients for the human body. Notably, quail eggs contain 3–4 times more lecithin than chicken eggs.
Here are several therapeutic recipes:
1. For neurasthenia and insomnia with frequent dreams: eat two quail eggs morning and evening; regular consumption shows effectiveness.
2. For anemia and post-illness weakness: use four quail eggs, 20 grams longan, 30 grams coix seed, 10 jujubes, 25 grams brown sugar. First boil the quail eggs until cooked, peel them. Then add longan, coix seed, and jujubes to a pot with water, cook into porridge. Once ready, add the quail eggs and brown sugar. Consume once daily for 60 days.
3. For chronic gastritis: beat four quail eggs into 250 grams of milk, simmer gently until boiled. Eat twice daily, morning and evening; regular use proves effective.