Quail eggs - benefit and harm how to take

Many know about the benefits of quail eggs. But about how to take this useful product, as well as the dangers of quail eggs, not everyone knows.

Quail - this is a small bird, is known for carrying small eggs to Krapinka. Eggs are really small. If you compare with chicken, then they are approximately 5 times less. The weight of one egg is about 10-12 g, and the weight of the chicken egg somewhere in the range of 50-60 g.

1

Quail eggs. Benefit

The main thing that you need to immediately pay attention is that quail eggs never have Salmonella, because the body temperature of the bird is higher than 40 degrees, and at such a temperature of microorganisms do not survive. This means the following: Quail eggs can be used in raw form without fears. In addition, the poultry farms do not need to use antibiotics and other drugs to prevent epidemics. Therefore, this product can be considered environmentally friendly.

If quail eggs are subjected to heat treatment, the part of the useful substances decreases. Therefore, this product is best used in raw.

The benefits of quail eggs:

• in just one egg, quailing contains daytime norm of cholesterol, as well as protein, vitamins K, E, D, A, group B, vital trace elements: magnesium, manganese, iron, phosphorus, potassium;
• low calorie and high nutritional value will help watch weight. Useful eggs and those who suffer obese, overweight people. On the day you can eat 2 eggs;
• the composition of quail eggs is also present folic acid, proteins, polyunsaturated fats - it has a beneficial effect on the health and beauty of each woman;
• this product is useful for both men, because if you receive 2-3 eggs every day, you can increase male strength without resorting to synthetic drugs;
• for children, eggs are an indispensable product, because it is a source of vitamins and trace elements. Quail eggs help maintain mental ability, develop memory, give strength. On the day of the child under 6 years old, you can give 1-2 eggs, and a schoolboy - 2 or even 3 pcs.;
• eggs are applied to therapeutic purposes to improve the condition in case of diseases: diseases of the stomach and intestines, dysbacteriosis under the exacerbation and chronic form, with iron deficiency, after transferred cold and viral diseases, during poisoning, nerve overwork, allergic reactions. Especially useful eggs of quail for pregnant and nursing women.

2

Quail eggs. Harm

Like any product, the eggs of quail can and harm the human body if they are used in excess.

Before drinking a raw egg or eat boiled, you need to know the expiration date of the product, as well as the storage rules. It is necessary to store eggs in the refrigerator, preventing temperature increases higher than +10 degrees. Shelf life - 3 months. If the temperature regime is not respected, then the eggs can be stored within a week and then it is desirable to boil them.

The harm of quail eggs:

• people with chronic liver diseases, diabetes and atherosclerosis greater than 5 pcs. A day can not be eaten;
• people allergies need to use a product with extreme caution;
• people with bile disease, as well as to those people whose organism is poorly absorbed by the protein, eat quail eggs also need extremely careful.

3

Quail eggs. How to use

Children under 3 years old, you can give 1, maximum 2 eggs per day and no more often than 1-2 times a week.

Children of younger school age (up to 10 years) can be given 2-3 eggs per day, high school students - (from 10 to 15 years) - 4 and even 5 eggs per day. Adults are also allowed to eat 5-6 pcs. (Age up to 50 years), and people over 50 years old need to reduce the number of day norms and eat 4 eggs per day.

To feel the benefit and improve, eggs need to be used daily for 2 weeks, then take a monthly break.

Eggs are taken with raw, approximately 30 minutes before the start of the main meal. Eggs can be powered with milk, water and even juice. But tea is prohibited.

If the child can not drink a raw egg, then it takes to eat it in food: add to porridge, potato mashed potatoes or soup. The temperature of the finished dish should not be too high, otherwise the useful properties of quail eggs are very reduced.

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