What are the benefits of quail eggs — 11 proven properties

Quail eggs are a balanced food item. They are significantly superior chicken eggs by biological value.

The composition contains a lot of essential amino acids, vitamins and minerals, antioxidant and anti-inflammatory substances.

Eating quail eggs is associated with tangible health benefits: from improving the condition of skin and hair to reducing the risk of death from cardiac or oncological diseases. 

11 useful properties

Let's consider 11 theses on how quail eggs are useful (based on scientific sources of information).

1. Saturated with nutrients

Quail eggs are small in size, but contain there are much more biologically active substances compared to chicken ones.

The energy value of 1 egg is about 14 calories.

The content of valuable substances is presented in the table:

Each of the presented substances has great value for health:

• B vitamins and choline Regulate activities of the central nervous system and transmission of nerve impulses.
• Iron prevents the development of anemia and participates in redox processes.
• Selenium counts is a strong antioxidant and reduces the risk of developing malignant and autoimmune pathologies from the side Thyroid gland .
• Proteins contain essential amino acids, which are the main building material for all tissues.

2. Strengthen the immune system

Since ancient times, quail eggs have been used to treat bronchitis, asthma and sore throat.

Recent research conducted under the supervision of French scientists, shown that quail eggs effectively eliminate the symptoms of allergic rhinitis.

The abundance of essential proteins allows The immune system works smoothly , realizing an adequate immune response and destroying pathogenic microorganisms (viruses, bacteria, fungi).

Quail eggs, like other high-protein products of animal origin, must be present in the diet during the course of infectious and inflammatory diseases, mainly from the upper respiratory tract.

3. Helps with diseases of the digestive system

Works of Chinese scientists demonstrate the ability of quail eggs to alleviate the symptoms of inflammatory processes from the esophagus and, presumably, the stomach.

Eggs contain an ovomucoid that inhibits the enzyme trypsin.

The product partially blocks the activity of enzymes and, due to the abundance of proteins, creates a less acidic environment that allows rapid regeneration of the damaged mucous membrane and underlying tissues.

Eggs are recommended for esophagitis and gastritis of any etiology, peptic ulcer disease.

It should be noted that the properties of the product are disclosed in the laboratory. Mandatory human studies are required.

4. Reduce blood sugar levels

By conducting experiments on rodents installed that quail eggs, even with a single use, normalize the glycemic background.

In addition to lowering glucose levels, normalization of biochemical parameters of kidney function was observed.

That is, the product can significantly reduce the risk of developing diabetic nephropathy.

Eggs have a small glycemic index, therefore, does not cause sharp rises in blood sugar. Additionally, they slow down the activity of enzymes involved in the breakdown of complex carbohydrates consumed with food.

The product must be present in the diet of people with an increased predisposition or suffering from diabetes mellitus. It does not interfere with the gender hormonal mechanisms of sugar metabolism regulation and is equally effective in the body of both men and women.

5. Prevent the development of anemia

Quail Eggs saturated protein and iron.

Iron is an important structural component of red blood cells (erythrocytes). Red blood cells carry oxygen, which is necessary to maintain life in all cells of the body.

Iron deficiency anemia is a common phenomenon and mainly affects the elderly and pregnant women.

Regular consumption of eggs allows you to create full-fledged iron depots in the body and reduce the likelihood of anemia.

6. Reduce blood pressure

As part of quail eggs present a large amount of potassium (5 times more than chicken).

This mineral causes relaxation of smooth muscle cells located in the walls of arteries.

A decrease in myocyte tone leads to an expansion of the arteries and a drop in blood pressure.

Eggs are recommended for the prevention and therapy (together with medications) of hypertension and its complications (hemorrhagic stroke, myocardial infarction, heart failure).

7. They have an antioxidant effect

Quail eggs are a source of beta–carotene, as well as a small amount of vitamins (A, C, E). These substances are naturally antioxidants and fighting with free radicals (during oxidative stress).

Free radicals are "aggressively tuned" molecules that cause damage to body cells, followed by their degeneration into malignant or death.

An additional advantage of eggs is the high water content. The abundance of liquid facilitates the work of antioxidants and allows you to remove toxic or other harmful substances.

When conducting experiments on rats, it was installed that quail eggs protect liver cells (hepatocytes) from the effects of chemicals, stabilize the work of the enzymatic apparatus of the organ and reduce the number of markers of destruction of hepatocytes (ALT, AST) in the blood.

8. They have an anti-inflammatory effect

Specialists appreciated activity and action of protein and yolk of quail eggs.

Installed that yolks, unlike proteins , have a pronounced anti-inflammatory effect.

Such a therapeutic property allows the use of eggs in order to prevent certain chronic diseases on the part of any organ and prevent malfunctions of the immune system.

Anti-inflammatory components reduce the level of inflammatory markers in the blood, which indicates the pathogenetic mechanism of biological effects.

9. They reduce the level of cholesterol in the blood

Quail eggs have it contains fats, most of which are cholesterol. However, this cholesterol is considered useful and is not converted into endogenous cholesterol in the human body.

When taking quail eggs, there is a decrease in the level of total cholesterol and LDL ("harmful" cholesterol), an increase in the concentration of HDL ("useful" cholesterol).

Incorrect lipid profile indicators increase the likelihood of deposits of cholesterol crystals in the walls of arterial vessels and the development of atherosclerosis associated with pathologies such as coronary heart disease or chronic cerebral ischemia.

When atherosclerotic plaques are torn, a myocardial infarction or stroke may occur.

10. Fighting cancer

Antioxidants that abound in quail eggs, help the body can quickly and effectively get rid of toxic substances that have a carcinogenic effect.

High antioxidant potential allows reducing the activity of oxidative stress and, as a result, preventing malignant cell transformation.

Lecithin, which is also present in the product, plays an equally important role. It allows you to restore some cells are damaged by free radicals.

Has an antitumor effect in the composition of eggs and ovomucoid. It inhibits the growth of already formed tumors and prevents them from forming distant foci of metastatic growth.

11. Improve the condition of the skin and hair

As already mentioned, eggs are saturated with antioxidants, which support metabolic processes in the skin at the proper level.

Additionally they contain lysine, which is necessary for the production of collagen, responsible for the smoothness and elasticity of the skin of the body and face.

Frequent consumption of quail eggs can improve skin health, as well as eliminate fine wrinkles in a timely manner.

A small amount of zinc, iron, selenium, essential amino acids, as well as vitamins (A, B, C, E) is good for hair health. These substances prevent their breakage and loss, eliminate greasy shine.

Possible harm

Quail eggs are considered a safe and healthy food, but harm to health is not excluded.

The most common side effects are:

1. Hypotension. High potassium levels can cause a sharp decrease in blood pressure and even fainting.
2. Hypoglycemia. Quail eggs relax blood vessels and, if consumed excessively, can provoke a critically significant decrease in blood glucose levels.
3. Bacterioses. Almost all eggs on the consumer market do not undergo pasteurization, which destroys pathogenic microorganisms. They can serve as a source of microorganisms that cause the development of infectious diseases in humans or poisoning. The most common is salmonellosis.
4. Allergic reactions. Are associated with the presence of a special amino acid composition and ovomucoid. They can manifest themselves in different ways, but more often they occur in severe forms. If you have allergies in the past, quail eggs are contraindicated.

Quail eggs, especially in thermally untreated form, should not be given to children, pregnant women, as well as people with weakened immune systems.

Comparison with chicken eggs

Quail eggs are much smaller than chicken eggs (by volume – 2.5-3 times; by weight – 3-7 times). However, they have large yolks saturated with nutrients.

In terms of unit weight, quail eggs are significantly superior to chicken eggs in composition.

Quail eggs contain more protein and fat, almost 2 times the concentration of B vitamins and iron.

However, quail eggs are small in size and high in cost. In some cases, in order to meet the needs of the body, it is enough to eat a little more chicken eggs.

How to use it?

Let's focus on the most pressing issues regarding the consumption and use of quail eggs:

1. Can I drink raw on an empty stomach? Eggs can be eaten raw before breakfast. In this form, they are considered the most useful. However, the product often serves as a habitat for pathogenic microorganisms. Raw eggs should be practiced only with full confidence in the honesty and integrity of farmers.
2. How, when and how much is better to take?  The product can be eaten in the morning (even on an empty stomach) and during the daytime. It is better to refuse consumption before bedtime, so as not to provoke an overload of the gastrointestinal tract and not cause problems with going to bed. The recommended weekly rate is up to 20-24 pieces.
3. What is the best way to cook? The easiest and safest way to cook quail eggs is by boiling. Pre-wash the eggs with soap, put them in a saucepan, pour water (1-2 cm above the top of the eggs). Cook for about 4-5 minutes (hard-boiled), 1-3 minutes (soft-boiled). Cool under cold water. It is better to eat boiled eggs within the first two hours from the moment of cooking.
4. What popular dishes can be cooked?  Quail eggs serve as the basis for the preparation of many salads, omelets, scrambled eggs, baked goods and snacks. They can be whipped, mixed with juice and get the perfect tonic drink.
5. How to choose the right one in the store ? The shell should be solid, without cracks, chips and dents. The weight is in the range of 10-12 grams, a smaller mass may indicate the presence of bacterial flora or a violation of the integrity of the egg. The surface is normally clean, without contamination.
6. Application of the shell . The shell is used in folk medicine for the treatment of osteoporosis and osteoarthritis, the prevention of fractures. Also, the shell, crushed to a powder state, is used to alleviate allergic diseases, improve the condition of hair and skin.

Conclusion

1. Quail eggs are a valuable product rich in proteins, vitamins and minerals, antioxidant and anti–inflammatory substances. They are superior in composition to chicken.
2. Eggs have a positive effect on cholesterol and blood sugar levels, lower blood pressure, fight malignant neoplasms, improve the condition of the skin and hair, and also allow you to quickly and effectively overcome inflammatory processes from the upper respiratory tract and digestive tract.
3. The product has a number of contraindications that must be taken into account. It is better for children, pregnant women and weakened patients not to use them without proper heat treatment.