The nutritional value of quail eggs:
After clinical confirmation at home and abroad, the internal and egg of quail can help treat edema, obesity-induced hypertension, diabetes, anemia, hepatomegaly, liver cirrhosis, ascites and other diseases. Xiaobian tells us that lecithin and phosphatidylserine, which are abundantly contained in quails and quail eggs, are indispensable nutrients for advanced nerve activities and have a brain-building effect.
According to our country's medical science, the mutton meat can replenish the five internal organs, strengthen the tendons, stop the escaping, eliminate the accumulation of phlegm, and eliminate the lungs. The nutritional value of quail eggs is higher than that of eggs. Although they are similar in nutrient content, due to the smaller nutrient molecules in quail eggs, this egg nutrition is more easily absorbed and utilized. Generally, the nutritional content of three quail eggs is quite a thousand eggs. The quail eggs also contain rutin, benzoate and other substances that lower blood pressure. Therefore, quail eggs are ideal tonic for patients with cardiovascular disease.
The nutritional value and dietary taboo of quail eggs:
For people
Suitable for infants and young children, pregnant women, the elderly, patients and people who are in poor health; life34.cn Xiaobian tells everyone that cerebrovascular patients should not eat more quail eggs.
Dosage
Recognized as a food, this egg is usually cooked until it is fully cooked or parboiled and then used in salads. It can also be marinated, boiled or made with jelly.
1, neurasthenia, insomnia and more dreams: quail eggs to eat 2 morning and evening, eat regularly effective;
2, treatment of anemia, illness after physically weak: 4 quail eggs, longan 20 grams, 30 grams of japonica rice, jujube 10, brown sugar, 25 grams. The quail eggs are cooked first, peeled and used, the pot is filled with water, and then the longan, glutinous rice, and jujube porridge are added. After the porridge is cooked, add quail eggs and brown sugar to eat. Take once a day for 60 days.
3, chronic gastritis: 4 quail eggs, into the 250 grams of milk, slow fire boiled, sooner or later each food 1 times, uniforms and effective.
The nutritional value and efficacy of quail eggs
The quail egg is sweet and flat. The quail eggs have compensatory effects on patients with anemia, malnutrition, neurasthenia, irregular menstruation, high blood pressure, bronchitis, and arteriosclerosis; especially for women with anemia and irregular menstruation, their tone, beauty, and skin function are particularly important. Significant.
The nutritional value and health care recipes of quail eggs:
â—† milk quail eggs
250 grams of milk, 1 quail egg. Milk is boiled and beaten with quail eggs and boiled. Every time I use fasting clothes for the first time in the morning, I will be able to fill my stomach with spleen, stomach and brain. Life34.cn Xiao Bian tells you that it is suitable for intelligence, memory loss and senile dementia patients.
â—† egg porridge
4 quail eggs, 20 grams of longan, 30 grams of glutinous rice, 10 dates, and 25 grams of brown sugar. The quail eggs are cooked first, peeled and used, the pot is filled with water, and then the longan, glutinous rice, and jujube porridge are added. After the porridge is cooked, add quail eggs and brown sugar to eat. Life34.cn Xiaobian tells you to serve once a day for 60 days. Can treat madness and illness after illness.
â—† thick juice trick
raw material:
Quail eggs, pickled peppers, ginger, garlic, shallots.
Ingredients:
Salt, vinegar, soy sauce, sugar.
practice:
1. Cook the quail eggs with cold water, wait until it is peeled, ginger, and garlic stand by;
2. Heat the oil in the pan and fry the peeled quail eggs until the skin is golden yellow and remove the drain.
3, leaving a little oil in the pot, again after the heat, into the pepper, ginger, minced garlic and scent. Add a small bowl of water;
4, after boiling, add appropriate amount of salt, vinegar, soy sauce, sugar seasoning, pour fried quail eggs and cook;
5, with the appropriate amount of water starch thicken, the fire received juice, thick green soup after the sprinkled chopped green onion, pot and plate.
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