Quails or/and quail eggs are deemed to be a remedy to various ailments including diabetes, hypertension, arthritis, ulcer, heart diseases, skin rashes, digestive tract disorders amongst others.
Upon making such a statement, the question on every ones lips are, how true is this? How can this be confirmed? What is the scientific basis to these assertions? What proof is there to accredit or discredit the claim? Over this week, we will cover the benefits (health) of quail meat and eggs, and the basis from which they are claimed to have such positive effects of health.
First off, we should note that the quail eggs are packed with vitamins and minerals. Even with their small size, their nutritional value is three to four times greater than chicken eggs. Quail eggs contain 13 percent proteins compared to 11 percent in chicken eggs.
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| Quail Eggs Packed With Vitamins and Minerals |
Quail eggs also contain 140 percent of vitamin B1 compared to 50 percent in chicken eggs. In addition, quail eggs provide five times as much iron and potassium. Unlike chicken eggs, quail eggs have not been know to cause allergies or diathesis. Actually they help fight allergy symptoms due to the ovomucoid protein they contain.
Protein is the main food class found in the egg, which is used as a long term energy source and the basic requirement to build muscle, as opposed to carbohydrates, which if not consumed are turned to body fat.
Further the protein found in the quail eggs are of superior quality due to the nutritional value packed in the eggs. Tomorrow, we will discuss the nutritional value of the quail egg, demystifying the mystery that is the quail eggs.
Source: The scientist.
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