Quail egg are small eggs that are just as delicious as chicken or other bird eggs. and has nutritional value Quail eggs have a soft white shell with brown spots. Quail eggs are one of the most popular alternatives to chicken eggs. Although there are some precautions to keep in mind before eating quail eggs.
Quail eggs benefits
- One quail egg contains the following nutrients: protein, vitamins A and B12, riboflavin, iron, phosphorus and fat, which makes it an excellent food for weight loss .
- Quail eggs are very small. They weigh about 9 grams, so eating 2-3 quail eggs at the same time is a good idea for a full meal.
- The amount of vitamins you get from quail eggs is their most important advantage.
- The amount of vitamins A and B12 in quail eggs is very high. This might be something you want to add to your diet.
- Quail eggs contain a large amount of antioxidants. which has the power to reduce cell damage from chronic diseases
- Quail eggs are known to have great benefits for the hair and skin. Therefore, it can be used as an organic product for both.
Precautions when eating quail eggs
- Some people may be allergic to quail eggs. which must be clearly tested before consumption
- Quail egg allergies tend to be very common. Therefore, it should not be consumed until thoroughly cooked. ยูฟ่าเบท
- Quail eggs may lower blood sugar or blood pressure. This may put people with these conditions at risk.
- Pregnant or breastfeeding women should avoid eating quail eggs. Because nutritional value may affect one’s health.
- Quail egg are more at risk of Salmonella infection than chicken egg. Therefore, quail egg should be cooked thoroughly before eating.
- If you are pregnant or allergic to eggs, you should avoid eating quail eggs.
- Quail egg contain a high amount of cholesterol. Therefore, it should be eaten in moderation.
Overall, quail eggs are a highly nutritious food and have many health benefits. However, quail eggs should be eaten in moderation. And cook quail eggs until cooked before eating. To avoid the risk of Salmonella infection and allergic reactions.