By Chisom Ibemere
Quail eggs are gotten from medium-sized birds which are seen around Europe, North Africa, Asia, and the southern United States. They are white and tan with dark brown speckling and consumed in numerous parts of the world.
Quail eggs have grown in popularity and may be used as an alternative to Chicken eggs. They have the same remarkable taste as the chicken eggs. They are smaller in size with cream coloured shells, brown splotches and deep yellow yolks.
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Quail eggs are small with impressive nutritional profile. One Quail egg contains vitamin B12, selenium, riboflavin, choline and iron. Selenium and riboflavin are powerful nutrients that promotes the break down of food and transform it into energy. Selenium also helps ensure healthy thyroid function. Vitamin B12 and Iron improves the brain health and also helps in red blood cell formation. Choline facilitates the synthesis of acetylcholine which serves as a messenger between the nervous system and muscles.
Quail eggs are rich sources of healthy antioxidants that may help treat cellular damage and allergy symptom like sneezing, congestion, runny nose etc. Quail eggs have more fat and protein, iron and riboflavin and about one-third more vitamin B12 than the chicken eggs but chicken eggs have more choline. They are rare and expensive.
Quail eggs help to reduce the risks of Anemia due to the presence of Iron in them. Iron also helps the body to produce hemoglobin which transports oxygen from the lungs round the body. They are rich in Vitamins which help to get rid of free radicals that cause harm to the cells and boost the immune system.
