The useful properties of quail eggs have been known since ancient times. Already the ancient Egyptians actively used a valuable product to strengthen their health and increase their tone. Today, quail eggs are again being used in diets around the world.
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Quail eggs - a storehouse of nutrients
Quail eggs are small in size and have an unusual marble color. This product is several times smaller than the usual chicken "gifts". However, the concentration of nutrients in quail eggs is striking. This case is an ideal illustration of a popular saying: "small spool, yes dear."
On average, one quail egg weighs about 12 g, in which a unique complex of minerals and vitamins is laid. The product is rich in useful amino acids (glycine, tyrosine, lysozyme, etc.), iron, magnesium, potassium, sodium, phosphorus, vitamins of group B, PP, A. Scientists note that the number of elements contained in one quail egg exceeds them several times amount in chicken product.
Of particular note is not only the internal component of quail eggs, but also their shell. It is recognized as an indispensable source of calcium, which is well absorbed by the body. The excess is not deposited on the bones and does not grow into the ICD, but is excreted naturally. The shell also contains about 27 useful elements, among which are sulfur, copper, zinc, iron, fluorine.