general description
The quail egg is considered a dietary product essential for
in the diet for the normal development of the child’s body, for
recovery in the postoperative period and with various diseases.
The egg has a fairly thin light shell with characteristic dark
spots. The weight of one quail egg ranges from 10 to 12 g.
Quail eggs and their beneficial properties are known to mankind
since the days of Ancient Egypt. Study of the properties of quail
eggs in modern society were carried out by the Japanese, and the publication of scientific
articles on the benefits of this type of eggs, made quail eggs worldwide
famous.
The use of quail eggs and the consumption rate
Eat quail eggs raw, baked, boiled and fried
form. Their daily rate depends on the age of the person. So children
from 1 to 3 years old, the daily number of quail eggs is 1-2
pcs., from 3 to 10 years old – 3 pcs., from 10 to 18 – 4 pcs., from 18 to 50 years old
– 5-6 pcs., Over 50 years old – 4-5 pcs. The effect of eating eggs is manifested
not earlier than after two weeks of daily use. Eating
eggs should be systematic, otherwise preventive
and there will be no therapeutic effect.
It is believed that raw eggs are best consumed, but not always
you can be sure of the health of the bird and, accordingly, the eggs. therefore
with proper heat treatment, you can achieve maximum
the safety of all nutrients. So the process of cooking eggs
should not exceed 15 minutes if heating takes longer
time, then all vitamins and amino acids are destroyed.
Selection and storage
If the shell of the egg is intact, then the quail eggs can be stored
within 30 days at a temperature of 18-23 ° C and 60 days at a temperature of 3-7 ° C.
Caloric value
Fresh quail eggs contain 168 kcal. In quail eggs, increased
fat content, which provides for their moderate consumption in
food for overweight people.
Nutritional value per 100 grams:
Proteins, g Fats, g Carbohydrates, g Ash, g Water, g Caloric value, kcal 11,9 13,1 0,6 1,2 73,2 168
Useful properties of quail eggs
Composition and presence of nutrients
Quail eggs contain many nutrients, including
including vitamins (A,
V1,
V2,
PP),
micro- and macroelements (iron,
phosphorus,
potassium,
cobalt,
copper,
calcium),
essential amino acids (threonine, tyrosine, glycine, lysocin, and histidine).
The content of lysocine in eggs prevents the reproduction of harmful
microflora in the body, tyrosine has a beneficial effect on skin
integuments, returns them to their natural color and elasticity.
One of the main advantages of quail eggs is the absence of any
contraindications for their use. They do not cause allergic
reactions even in half-year-old children.
Quail eggs are used in the treatment of diseases such as
gastritis and gastrointestinal ulcers,
metabolic and digestive disorders, pneumonia, bronchitis, asthma,
tuberculosis, changes in blood pressure, anemia, heart disease,
diseases of the organs of vision, genitourinary system, gallbladder
and the pancreas.
The presence of quail eggs in the child’s diet contributes to the best
his mental development, improving memory, concentration, strengthening
nervous and immune systems. The use of
eggs on retarded children. For pregnant women this product
recommend to use to prevent the development of pathologies of pregnancy,
strengthening bone and dental tissue, as well as to maintain immunity.
For people in a more mature age, quail eggs are prescribed to fight
with chronic cholecystitis, removal of excess cholesterol from the blood,
and also to dissolve fatty plaques on the walls of blood vessels.
In addition to all the substances contained in eggs, they promote binding
and the elimination of radionuclides. This is especially important for people who work
which is associated with an increased risk of radiation exposure, to people
undergoing chemotherapy to fight cancer, and those who have already received
radiation dose, for example, as a result of the Chernobyl accident.
For the prevention of rickets, hypocalcemia, bone fragility use
quail egg shell powder. To cook it
at home, you need a shell of raw eggs twice 5
boil for minutes, then pour apple cider vinegar for a day, rinse
in cold water, dry and grind in a coffee grinder or mortar.
The powder should be taken once a day for 1 tsp. adults and
0,5 tsp. children under 10 years old.
Use in cosmetology
In addition to direct use, quail eggs are used in cosmetology.
for the preparation of firming and toning masks for face, body
and hair. For dry skin, you can use a mask of 3 yolks
and 1 tbsp. l. vegetable oil. The mixture should be well grinded and
massage into the skin. You need to keep the mask for
15-20 minutes, then rinse with warm water.
With excessive activity of the sebaceous glands and oily sheen it will help to cope
unbeaten raw egg white of a quail egg. It should be applied
in several layers as the previous one dries. In 15 minutes
the mask must be washed off with cool water.
For brittle and dry hair, you can prepare a mask based on
3-4 quail eggs, vegetable oil (100 ml), best of all olive,
and liquid honey (2 tbsp. l.). Beat the whole mixture thoroughly with a mixer and
apply evenly over the entire length of the hair. Then cover your head with plastic
a hat and a warm towel. After one hour, the mask should
rinse thoroughly with warm water and shampoo.
In cooking
Quail eggs in cooking are used to decorate banquet
dishes, salads, cooking omelets and mayonnaise.
Dangerous properties of quail eggs
It is a huge misconception that quails do not get infected.
salmonellosis due to their high body temperature. It is a myth. As well as
any other poultry egg, it may be contaminated with the pathogen
salmonella, and their use lead to toxic poisoning
organism.
It is not recommended to introduce quail eggs into the diet for people who have
poorly absorbed protein and associated liver diseases
and kidneys.
Excessive egg consumption can also cause upset
stomach, due to the fact that most of it is not absorbed.
Can you drink raw quail eggs?
