Quail egg
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 six-month-old children. Quail eggs are used in the treatment of diseases such as gastritis and gastrointestinal ulcers, metabolic and digestive disorders, pneumonia, bronchitis, asthma, tuberculosis, blood pressure fluctuations, anemia, heart disease, diseases of the vision, urogenital system, gall bladder and pancreas.
Macroelements and calories
| Proteins (g) | Fats (g) | Carbohydrates (g) | Calories |
| 11,9 | 13,1 | 0,6 | 168 |
Vitamins (mg)
- A: 0,47
- B1: 0,11
- B2: 0,65
- B3: 0,26
- B5: 1,761
- B6: 0,12
- B9: 0,056
- B12: 0,0015
- D: 0,0014
- E: 0,9
- K: 0,0003
Microelements (mg)
- Potassium, K: 144
- Calcium, Ca: 54
- Magnesium, Mg: 32
- Sodium, Na: 115
- Phosphorus, P: 210
- Iron, Fe: 3,3
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