Long since bird's eggs were eaten and appreciated by mankind. Today they are not less popular, however concerning their usefulness many disputes are conducted. Today we will talk about advantage and possible harm of a chicken and quail product, options of the use and preparation.
Caloric content and chemical composition
The nutrition value of both types of eggs is approximately equal, for comparison we will consider values in the table:
|
Nutrition value on 100 grams of a product |
|
Chicken |
Quail |
|
proteins — 12.8 g |
proteins — 11.9 g |
|
fats — 11.6 g |
fats — 13.1 g |
|
carbohydrates — 0.7 g |
carbohydrates — 0.6 g |
|
caloric content — 158 kcal |
caloric content — 168 kcal |
Chemical composition of eggs:
- vitamins — A, B1, B2, B4, B5, B6, B12, D, E, N, K, PP;
- minerals — potassium, calcium, magnesium, sodium, sulfur, phosphorus, iodine, chlorine, iron, copper, manganese, molybdenum, cobalt, chrome, selenium, fluorine, zinc;
- mono-and disaccharides — 0, 7 g;
- polyunsaturated and monounsaturated acids;
- saturated fatty acids — palmitic, stearin, miristinovy.
Whether you know? On production and sales of eggs in top three there are China, the USA and India.
Chemical composition of quail eggs:
- vitamins — A, B1, B2, B4, B6, B9, E, RR;
- minerals — potassium, calcium, magnesium, sodium, iron, sulfur, phosphorus, chlorine, cobalt, manganese, copper, molybdenum, chrome;
- irreplaceable amino acids — an isoleucine, a lysine, tryptophane, methionine, phenylalanine;
- replaceable amino acids — alanine, glycine, asparaginic and glutamic acids, tyrosine;
- fatty acids — the Omega-3, the Omega-6;
- monounsaturated and polyunsaturated acids.
Than boiled eggs are useful
Looking at structure of eggs, it is not necessary to doubt their advantage. Both hens, and quails supply mankind with a valuable product what the value of everyone consists in, let's understand.
Learn how to cook eggs that they did not crack and whether it is possible cooks them in the microwave.
Chicken
So, useful properties:
- the regular use is prevention of atherosclerosis, avitaminosis, rickets at children; a set of vitamins and minerals helps to be restored after the undergone operations or serious illnesses;
- the group of oil-soluble vitamins is useful to muscle growth, healing of wounds, cell regeneration and elasticity of fabrics;
- iron and copper — the main components of the haematogenic system, production of hemoglobin;
- potassium, magnesium — support work of a cardiac muscle, health of vessels;
- calcium, phosphorus, fluorine and selenium — the fortress of bones, health of teeth, integrity of tooth enamel;
- the rich structure regulates work of a brain, digestive system, improves exchange processes.
Quail
In China, boiled quail eggs surely enter a diet of school breakfasts. Scientists of Celestial Empire revealed such properties:
- improvement of memory, concentration of attention, perception of information;
- strengthening of nervous system, resilience to stresses;
- increase in physical endurance of an organism;
- prevention of gastrointestinal diseases, hearts, brain, vessels;
- improvement of sight;
- the help to an organism at asthma attacks;
- decrease in level of sugar in blood;
- strengthening of the immune system.
Advantage and harm
Nutritionists claim that it is useful for both men, and women to eat a product, whether so it and in what advantage, we will consider further.
For men
Advantage:
- digestible protein is valuable construction material for muscle bulk;
- to smokers the product helps to keep health of blood vessels from negative impact of nicotine;
- helps to bring toxins out of an organism that is relevant during the work on harmful production;
- reduces risk of impotence;
- improves quality of semen.
Perhaps it will be interesting to you to learn, than quail eggs are useful to male health.
For women
Advantage:
- the regular use normalizes a hormonal background;
- positively influences work of a reproductive system;
- strengthens hair and nails;
- maintains health of skin;
- the boiled yolk is used in many recipes of house cosmetics.
Harm for an organism:
- increase in level of cholesterol at the uncontrolled use;
- allergy to a product;
- existence of stones in bilious ways;
- hepatitis of all types.
Whether it is possible to eat eggs
At which about diseases it is not desirable to use a product, it was already told above whether there are still contraindications, we will consider further.
Important! In the presence of diseases of internals about the possible use it is better to consult with the attending physician.
At pregnancy and breastfeeding
During incubation and at GV of egg it is unambiguously possible and it is necessary to use. It is a source of magnesium, potassium, calcium, folic acid which often write out to pregnant women in the form of medications. These and other useful elements as a part of a product will support health of future mother, will give all necessary for the normal growth and development of a fruit, considerably will reduce risks of pathologies and an abortion. When breastfeeding, vitamins and minerals with milk of mother will get to the child's organism, strengthening his immune system and forming a healthy organism, besides, the product will give to maternal milk of nutritiousness.
At weight loss
Eggs on a diet — quite acceptable product if to consider its caloric content of 158 kcal on hundred grams, at the same time one egg weighs from 45 to 65 grams, and quail and that it is less.
Important! For weight loss it is preferable to use soft-boiled eggs or in a sack, but not hard-boiled, such dish will be longer acquired.
It is one dinner better to eat egg without salt, having added a dish with stewed or crude vegetables.
At pancreatitis, gastritis
At gastric diseases it is possible to eat a product in any kind, except fried, even omelet on couple, it has the following effect:
- reduces acidity of gastric juice;
- suppresses reproduction of pathogenic microorganisms;
- inflammation of mucous calms;
- extinguishes feeling of heartburn.
At a diarrhea, poisoning
All of us nearly from the cradle heard about medicinal property of boiled egg at diarrhea. It has the fastening effect.
Whether you know? From one ostrich's egg it will turn out as much fried eggs, as from 25 chicken.
At food poisonings the strict diet forbidding the majority of products and demanding a special way of cooking, generally on couple is usually appointed. But as protein is necessary for an organism for restoration, it is authorized to eat up to two boiled eggs, only soft-boiled.
What eggs it is more useful: boiled, fried or crude
There are many versions that it is more useful to eat quail eggs crude, allegedly the body temperature of a quail (42 °C) kills the bacterium provoking salmonellosis. Actually the salmonella survives also at 45 °, just structure of a shell and purity of quail farms, in comparison with chicken, reduce risks of infection.
Crude protein is useful at stomach diseases as it envelops a mucous membrane, reducing a pain syndrome, quashing feeling of heartburn.
In the raw it is extremely not desirable to use a chicken product. Fried food is unambiguously not useful as it contains too many fats.
The boiled product is considered the most useful, is easily acquired, practically does not lose useful elements and it is possible to prepare differently.
As it is correct to cook
There are several options of cooking of a product, we will consider them in detail.
Video: how to cook eggs
In a sack
To weld a product in a sack, it is necessary to put on fire a small saucepan or a deep stewpan with water. To wait so far water will begin to boil, to ship in it egg and to cook 5–6 minutes.
Hard-boiled
The recipe of hard-boiled cooking is similar to the first, but cook after water boiling about 8-10 minutes.
Soft-boiled
To receive a soft-boiled dish, from the moment of immersion in boiled water of egg hold on fire 3–4 minutes. The yolk at the same time turns out not liquid, but pastelike.
Plows
For preparation plows throw a pinch of salt into the boiling water and stir slowly clockwise. Drive in egg into the funnel which is formed at rotation of a spoon, trying not to damage a yolk. Salt in water will constrain spreading of protein on a pan. Cook about four minutes, then by means of a skimmer take out.
Perhaps it will be interesting to you to learn what the egg shell is useful to the person.
Video: how to make eggs plows
Benedict
This popular dish for breakfast which represents sandwich: two halves of roll between which put plow, ham or bacon and the Dutch sauce.
Video: how to pritogovit Bénédicte's eggs
How many are stored in the fridge
Crude eggs keep freshness up to twenty eight days, boiled it is possible to store four days in a shell, without shell it is not desirable to store more than two days.
Read also about what indyushiny eggs are useful.
Let's sum up: the products which we receive from hens and quails are a well of vitamins, minerals, acids and other substances, useful to health. The product will help to grow and develop to children, will give force and working capacity to adults, will support an organism of elderly and old people.