What to make up for eating quail eggs, the taboo of eating quail eggs

Quail eggs are highly nutritious, with 30% higher protein content, 20% higher vitamin B1, 83% higher vitamin B2, higher iron and higher lecithin, and contain components such as vitamin P. It is not only a good nutritional tonic, but also a good medicine for many diseases. Because it contains vitamin P and other ingredients, regular food has the effect of preventing and treating hypertension and arteriosclerosis; Stir-fry quail eggs with leeks, seasoned with oil and salt, which can cure kidney deficiency and low back pain and impotence; With an appropriate amount of boiling water and rock sugar, it can be eaten with quail eggs, which can cure tuberculosis or lung deficiency and cough, which is a natural supplement for people.

It has been clinically confirmed at home and abroad that quail eggs can assist in edema, obesity hypertension, diabetes, anemia, hepatomegaly, liver cirrhosis, ascites and other diseases. Rich in lecithin and brain phospholipids in quail and quail eggs, they are indispensable nutrients for higher neural activity and have the effect of strengthening the brain. Chinese medicine believes that quail meat can nourish the five internal organs, strengthen the muscles and bones, stop diarrhea, eliminate accumulation, nourish the liver and clear the lungs.

Quail eggs have a higher nutritional value than eggs. Although their nutrients are similar, quail eggs are more easily absorbed and utilized due to the smaller nutrient molecules in them. Generally, the nutritional content of 3 quail eggs is equivalent to 1 thousand eggs.

Quail eggs also contain substances such as rutin, leudin, etc., which can lower blood pressure. Therefore, quail eggs are an ideal tonic for patients with cardiovascular disease.

Remember.

Quail eggs are arguably the best nourishment for mental workers, especially students. Although the protein and fat content of quail eggs is equivalent to that of eggs, the lecithin and brain phospholipids it contains are 3 or 4 times higher than those of eggs, these two substances are indispensable nutrients for advanced neural activity. Moreover, the riboflavin content of quail eggs is also twice that of eggs, which also has a good protective effect on the eyesight of office workers who are in front of the computer all day.

Because the nutrient molecules in quail eggs are smaller, they are easier to absorb and utilize than eggs. The reason why quail eggs are better than brain tonic pills is also because quail eggs have a high content of vitamin D, which is incomparable to other poultry eggs. Researchers from the University of Manchester in the United Kingdom tested more than 3,000 men in 8 European cities and found that people with high vitamin D levels performed better in tests of brain memory and information processing.

Quail eggs are not high in cholesterol. Research data shows that the cholesterol content of quail eggs per 100 grams is 515 mg, compared to 585 mg for eggs, and the cholesterol of quail eggs is lower than that of eggs. In fact, egg yolk not only contains more cholesterol, but also rich in lecithin, which can emulsify cholesterol and fat into very fine particles that can penetrate the blood vessel wall and be directly used by tissues, so the concentration of cholesterol in the blood generally does not increase after eating egg yolk.

In terms of cooking methods, whether it is quail eggs or eggs, it is best to eat them in a steamed or boiled way, and the digestion and absorption rate can basically reach 100%.

Quail eggs are considered to be "ginseng among animals". It is advisable to eat regularly as a nourishing food therapy. Quail eggs are nutritionally unique, so there is"The best in the egg"called.

Quail eggs are sweet and flat. It has the effects of nourishing qi and blood, strengthening the body and brain, and enriching the skin. Quail eggs have a tonic effect on patients with anemia, malnutrition, neurasthenia, irregular menstruation, hypertension, bronchitis, and arteriosclerosis; For women with anemia and irregular menstruation, its tonifying, beauty and skin beautifying functions are particularly significant.

The nutritional value of quail eggs is no less than that of eggs, per 100 grams of edible part contains 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, 08 mg of vitamin E3, 138 mg of potassium, 106 6 mg of sodium, 11 mg of magnesium, 0 04 mg of manganese, 1 61 mg of zinc, 0 09 mg of copper, 180 mg of phosphorus, 25 48 mg of selenium, 515 mg of cholesterol. Some of its nutrients are slightly higher than the same amount of eggs (legend has it that the nutritional value of one quail egg is equal to 2 or 3 eggs, which is not right). According to the data, it can replenish qi and blood, strengthen the body and brain, and help in anemia, malnutrition, neurasthenia, tracheitis, tuberculosis, hypertension, metabolic disorders, etc.

It has been reported overseas to have an inhibitory effect on allergic reactions caused by eating shrimp and crabs or certain drugs. The nutritional value of quail eggs is no less than that of eggs, rich in protein, brain phospholipids, lecithin, lysine, cystine, vitamin A, vitamin B2, vitamin B1Nutrients such as iron, phosphorus, and calcium can replenish qi and blood, strengthen muscles and bones.

Efficacy: Nourishing qi and blood, rheumatism, strengthening muscles and bones. Quail eggs have a complete range of amino acids, rich in halo, as well as high-quality phospholipids, hormones and other essential ingredients, iron, riboflavin, vitamin A content is about twice as high as the same amount of eggs, and cholesterol is about one-third lower than eggs, so it is an ideal nourishing food for all kinds of weak and sick people and the elderly, children and pregnant women.

Quail eggs are high in protein, brain phospholipids, lecithin, iron, and vitamins. However, quail eggs are too high in cholesterol and should not be eaten more. Quail eggs are small in appearance but have a high nutritional value.

The Japanese book "Quail Breeding" once regarded quail eggs as good products along with ginseng and pit vipers, and had certain curative effects on lung disease, pleurisy, asthma, heart disease, and neurasthenia. Applicable population: suitable for infants, pregnant women, the elderly, the sick and the frail; Cerebrovascular patients should not eat more quail eggs.

1. Contraindications for eating quail eggs: Quail eggs are eaten together with pork liver and shiitake mushrooms, which can easily make dark spots on the face. Quail eggs are not good for digestion and affect the absorption of nutrients.

Quail eggs can be poisoned when eaten with crabs. The cholesterol contained in quail eggs is higher than that of Nian Maobo, and some patients with high cholesterol or cerebrovascular patients should not eat too many quail eggs.

2. Quail eggs are also known as quail eggs and quail eggs. Quail eggs are considered to be "ginseng among animals". It is advisable to eat regularly as a nourishing food therapy. Quail eggs have unique nutritional features, so they are known as the best products in the eggs.

1. Hepatitis patients: The yolk of quail eggs contains more fat and cholesterol, which need to be metabolized in the liver. The liver function of hepatitis patients has been weakened, and eating quail eggs will increase the burden on the liver, which is not conducive to hepatitis disease, so quail eggs are not suitable for people with hepatitis.

2. People with protein allergies: People who are allergic to proteins, as long as they eat foods containing specific proteins or eat more foods containing such substances, they will have rashes, itching, abdominal pain, diarrhea and other allergic symptoms, which are very uncomfortable. Quail eggs belong to foods that contain this type of protein, so people with protein allergies are not suitable for eating quail eggs.

3. People with kidney disease: people with nephritis are not suitable to eat quail eggs for the same reason as hepatitis patients, because the kidney function and metabolism of nephritis patients are reduced, and after eating quail eggs, they also have to rely on the kidneys to excrete them. This is a big burden for patients with nephritis, especially if they eat too much, it is easy to lead to aggravation of the condition, so it is recommended to avoid eating it.

4. People with high cholesterol: the cholesterol content in quail eggs is 515 mg per 100 grams, which is as much as the eggs eaten daily, for the elderly with normal cholesterol, eat 3 quail eggs a day, and the cholesterol in 100 ml of blood will increase by up to 2 mg, which will not cause arteriosclerosis. But you should not eat more, eating too much is not conducive to the digestion of the stomach and intestines, resulting in waste, and will increase the burden on the liver and kidneys, and patients with high cholesterol should eat less or no quail eggs.