The nutritional value and effectiveness of quail

Quail meat, mainly composed of protein, fat, inorganic salts; and has a variety of amino acids, low cholesterol content characteristics. Hectogram quail meat up to 24.3 grams of protein content, higher than pig, cattle, sheep, chicken, duck protein concentrations . And its fat, and cholesterol lower than pig, cattle, sheep, chicken, duck and other. Quail meat content of vitamins higher 2-3 times than the chicken. High nutritional value of quail eggs, and egg protein content compared to high 30%, vitamin B1 high 20%, vitamin B2 higher 83%, iron and high 46.1%, lecithin 5.6 times higher , and vitamin P and other ingredients.

Suitable for quail meat with malnutrition, weak health, fatigue, anemia, dizziness, swelling nephritis, hypertension, obesity, atherosclerosis psychosis. Contains a wealth of PC and PE, can generate lysophospholipids, the role of inhibition of platelet aggregation, thrombosis can be prevented to protect the vessel wall to prevent atherosclerosis. Cephalin is the higher nervous activity essential nutrients, the role of benefit brain.




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