The nutritional value of quail eggs is better than that of eggs, that is, the texture is more delicate after cooking, especially the protein is tender, easy to chew and difficult to digest. Therefore, it is more suitable for children, the elderly and patients with bad stomach.

Quail eggs are rich in protein, cephalin, lecithin, lysine, cystine, vitamin A, vitamin B2 and vitamin B 1. The content of iron, phosphorus, calcium and other nutrients, such as iron, riboflavin and vitamin A, is about twice as high as that of the same amount of eggs. It can replenish qi and blood, strengthen tendons and bones, and is an ideal nourishing food for various frail patients, the elderly, children and pregnant women.

1, vitamin content is different.

The content of vitamin A in eggs is more than four times that of quail eggs.

The content of B vitamins in quail eggs is more than that in eggs, especially the content of vitamin B2 is twice that in eggs. It is an auxiliary enzyme for biochemical activities and can promote growth and development.

2. The cholesterol content is different.

Quail eggs contain more cholesterol than eggs.

3. Different phospholipid content

The content of phospholipids in quail eggs is higher than that in eggs.