Quail
Coturnix coturnix is a small bird and follows the chicken species, which spreads in Africa, Asia and Europe. The quail is the only bird of the bird species that can fly, fly and migrate from one place to another. It spends summer in Europe and then He migrates to the African continent during the winter, and then returns to his native land. Thus, the bird of the quail is one of the wild birds that has been inhabited since ancient times. The first to feed the migrating birds was the Japanese about 200 years ago.
Benefits of eating quail meat
- The meat of the fowl contains simple and low fat compared with other birds, which indicates that the meat is low cholesterol; therefore, it is suitable for heart patients.
- It is characterized by the flesh of softness, the fact that the texture of the muscles smooth and no fibers in the fabric of meat, and that facilitates the chewing and digestion in the stomach in addition to the taste palatable.
- Meat is characterized by its fermentation (ie, the distribution of the fatty grains present in the fibers of the meat tissue), which makes the meat taste good.
- Quail meat is characterized by taste and taste characteristic due to the softness and softness of the meat.
- The quail meat contains water (73.5%), protein (20.3%), 2.9% fat, and 1.9% ash.
- Quail contains healthy and beneficial nutrients for the human body including: calcium, iron, phosphorus, zinc and some vitamins such as: Vitamin A, Vitamin B, and Vitamin C.
Characteristics of quail eggs
- It is used in most of the dishes that come in the manufacture of eggs and add to these dishes taste wonderful and similar to the taste of the eggs.
- It is one of the best types of bird eggs where the proportion of yolk is more than white compared to other eggs and birds in addition to the richest protein, vitamins, and nutrients.
- Quail eggs are used to open the appetite so that it is served with boiled dishes.
- Quail eggs are characterized by high prices.
- The quail produces eggs in abundance for chicks without purchasing or importing them from other regions.
- There are many shades of color in the eggs, where you find the blue, dark brown or white, or white dotted with blue, or black, because they contain pigments such as Europovirin, and Belfredin, where these pigments deposited on the peel before the process of laying eggs.
Note: Eating lots of quail eggs may damage the liver and slow digestion but to damage it can add vinegar and coriander to it.