Quail eggs are valued for their excellent taste and a considerably greater share of yolk in the whole egg than in the case of different types of eggs. Moreover, the composition of quail eggs does not usually cause symptoms in people allergic to the white of the chicken egg. They are particularly recommended to persons feeling weak or during convalescence. What is more, quail eggs can be fed to infants and used for facial masks.
The chemical composition of such eggs is also richer compared to its hen’s equivalent. They contain a greater amount of significant exogenous amino acids and less undesirable fats. Furthermore, they are rich in iron, copper, carotene and a set of B vitamins. Quail eggs also contain the greatest amount of assimilable phosphorus of all other products available on the market. Last but not least, they have a beautiful appearance, exquisite taste and are easy to divide.