Eggs

Quail eggs

They do not contain harmful cholesterol. The nutritional value of quail eggs is determined by: a high proportion of yolk relative to the whole egg, components that generally make them harmless for individuals allergic to proteins, including chicken egg protein. They can be used in the diet of people with hypertension, in the nutrition of children and the elderly. As a standalone dish (boiled, scrambled eggs), for decorating dishes such as salads, sandwiches, etc. As an addition to "tatar", borscht, zurek, and baking cakes. For cosmetic masks. Compared to chicken eggs, quail eggs are a richer source of essential amino acids (e.g., methionine and threonine) and minerals such as copper, iron, phosphorus, and zinc. They are also an attractive source of vitamins. They surpass chicken eggs in the content of provitamin A (β-carotene), thiamine (vit. B1), riboflavin, and cobalamin (vit. B12). They are characterized by divisibility, quick preparation, appealing appearance, and the possibility of long storage: • 60 days at a temperature of 15-20°C • 120 days at a temperature of 0- +5°C • 2 years when boiled in brine

Category

Eggs

Supplier

ZAKLAD PAKOWANIA JAJ

Country

Poland