Quail Eggs: Benefits And Harms

Quail eggs are considered a dietary product necessary in the diet for the normal development of a child’s body, for recovery in the postoperative period, and in the case of various diseases. The egg has a rather thin light shell with characteristic dark spots. The weight of one quail egg is from 10 to 12 g.

How to eat quail eggs correctly

Eat quail eggs raw, boiled, and fried. Their daily allowance depends on the age of the person. Thus, for children from 1 to 3 years old, the daily amount of quail eggs is 1-2 pcs, from 3 to 10 years old – 3 pcs, from 10 to 18 – 4 pcs, from 18 to 50 years old – 5-6 pcs, over 50 years old – 4-5 pcs.

Energy value of quail eggs

Quail eggs are low in calories. A serving of five eggs contains only 71 calories, which is 4 percent of the daily calorie intake of a standard 2,000-calorie diet and about the same as one large chicken egg. Each serving of quail eggs provides 6 grams of protein to support healthy skin and hair. Quail eggs also contain 5 grams of fat, including 1.6 grams of saturated fat per serving.

Choline and vitamin A

Adding quail eggs to your diet increases your intake of vitamin A as well as choline. Your body needs choline to help maintain cell membrane integrity and nervous system function. Vitamin A also improves vision and boosts the immune system. Each serving of quail eggs contains 119 milligrams of choline and 244 international units of vitamin A. This provides 22% of the daily value of choline and 8% of vitamin A for men, according to the Institute of Medicine, and 28% and 10% of the recommended daily intake of choline and vitamin A for women, respectively.

Iron and selenium

Quail eggs are also excellent sources of some important minerals. They are rich in selenium and contain even more iron than chicken eggs. Each serving of quail eggs provides 1.6 milligrams of iron – 20 percent and 9 percent of the recommended daily allowance for men and women, respectively – and contains 26 percent of the recommended daily intake of selenium. A large chicken egg, on the other hand, contains only 0.9 milligrams of iron.

Quail eggs also contain many other nutrients, including vitamins (A, B1, B2, PP), micro- and macronutrients (phosphorus, potassium, cobalt, copper, calcium), and essential amino acids (threonine, tyrosine, glycine, lysozine, and histidine).

Properties of quail eggs

One of the main advantages of quail eggs is the absence of any contraindications to their consumption. They do not cause allergic reactions even in children.

Quail eggs are used in the treatment of diseases such as gastritis, pancreatitis, metabolic and digestive disorders, pneumonia, bronchitis, asthma, tuberculosis, blood pressure fluctuations, anemia, heart disease, and diseases of the eyes.
The presence of quail eggs in a child’s diet contributes to better mental development, improved memory, concentration, and strengthening of the nervous and immune systems.

Pregnant women are recommended to use this product to prevent the development of pregnancy pathologies, strengthen dental tissue, and maintain immunity.

In addition, the substances contained in eggs contribute to the binding and excretion of radionuclides. This is especially important for people whose work involves an increased risk of radiation exposure, people undergoing chemotherapy to fight cancer, and those who have already received a dose of radiation, for example, as a result of the Chornobyl accident.

Harm from eating quail eggs

  • Quail eggs can be harmful, like any product, if you eat a lot of them. You should pay attention to the expiration date.
  • People with liver disease should not abuse this product either. People with diabetes and atherosclerosis should not eat more than five pieces.
  • If the storage regime is violated, there is a risk of salmonellosis. But it is minimized if the eggs are heat-treated.
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Written by Bella Adams

I'm a professionally-trained, executive chef with over ten years in Restaurant Culinary and hospitality management. Experienced in specialized diets, including Vegetarian, Vegan, Raw foods, whole food, plant-based, allergy-friendly, farm-to-table, and more. Outside of the kitchen, I write about lifestyle factors that impact well-being.

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