Quail meat is rich in micronutrients and a wide range of vitamins including the B complex, folate and vitamin E and K. It is therefore recommended for people with high cholesterol levels and those who want to maintain a low level of cholesterol. Quail eggs
Quail eggs are very delicious and comparable in taste to free-range chicken eggs. Their nutritional value is 3 – 4 times higher than that of ch
icken eggs. Quail eggs contain 13% protein while chicken eggs have about 11%. Quail eggs have 140µg of vitamin B1, compared to 50µg in chicken eggs. Quail eggs are much richer in vitamin B2, iron, potassium, calcium and phosphorus than chicken eggs. Quail eggs are rich in HDL cholesterol, (the ‘good’ cholesterol), so even senior citizens can eat them. Quail eggs have low cholesterol levels and are rich in choline, a chemical essential for brain function. Some authors indicate that health benefits of quail eggs include:
• Arthritis
• Gastritis
• Treatment of anaemia
• Remove toxins and heavy metals from the blood
• Have strong anti-cancer effects, and may help inhibit cancerous growth
• Nourish the prostate gland and may help restore sexual potency in men
• Enhance good memory and brain activity
• Strengthen the immune system
• Slow down aging of organs
• Strengthen heart muscle
• Recent studies indicate that quail egg yolk rich in cholinesterase, may alleviate symptoms of Alzheimer’s disease, and reduce risk of developing it
• Strengthen hair and make it shiny
• Improve skin complexion
• The eggs are used for facial masks and hair care
