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- The Nutritional Value of Quail Eggs
While quail eggs are not nearly as common as chicken eggs, but they make up an important part of several cuisines consumed in daily life.
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So what are the specific nutritional values of quail eggs?
Quail eggs contain 12.8 grams of protein, 11.1 grams of fat, 2.1 grams of carbohydrates, 337 micrograms of vitamin A, 0.11 mg of thiamine, 0.49 mg of riboflavin, 3.08 mg of vitamin E, 138 mg of potassium, and 106.6 of sodium per 100 grams of edible portion. Mg, magnesium 11 mg, manganese 0.04 mg, zinc 1.61 mg, tuberculosis, hypertension, metabolic disorders, etc. are helpful.
It has been reported that quail eggs have an inhibitory effect on allergic reactions caused by shrimp-eating crabs or certain drugs. Quail eggs have a complete variety of amino acids, rich in the halo, and high-quality phospholipids, hormones, and other essential human components. The content of iron, riboflavin, and vitamin A is about twice higher than the same amount of eggs, while cholesterol is about one-third lower than eggs, so it is an ideal nourishing food for all kinds of frail patients, the elderly, children, and pregnant women.
Quail eggs contain higher protein, cephalin, lecithin, iron, and vitamins. However, quail eggs are too high in cholesterol and should not be eaten more. Quail eggs are rich in protein, cephalin, lecithin, lysine, cystine, vitamin A, vitamin B2, vitamin B1. Iron, phosphorus, calcium, and other nutrients, which can replenish qi and blood, strengthen muscles and bones. Efficacy: Replenish qi and blood, branch rheumatism, strengthen muscles and bones.
Quail eggs are small in appearance but have high nutritional value. Quail eggs have a certain effect on lung disease, pleurisy, asthma, heart disease, and neurasthenia. Applicable crowd: Suitable for infants, pregnant women, elderly, sick, and frail people; cerebrovascular patients should not eat quail eggs.
Quail eggs have significant functions in regulating, nourishing, and beautifying skin for women with anemia and irregular menstruation. This is related to the nutrients contained in quail eggs.