18 quail eggs

The consumption value of quail eggs is determined, inter alia, by their excellent taste and a large proportion of yolk in relation to the whole egg, as well as the ingredients contained in it, thanks to which it is generally harmless to people allergic to egg white. Compared to a chicken egg, the chemical composition of a quail egg is richer. It has more essential amino acids, minerals and trace elements, and the vitamin level is especially attractive. Quail eggs have excellent nutritional and dietary values ​​- however, they are still underestimated in Poland. The high nutritional value of eggs is due to their rich chemical composition. They contain more essential essential amino acids and less fat than chicken eggs. They are also a rich source of iron, copper, carotene and B vitamins. Quail eggs are also characterized by the highest content of digestible phosphorus, unheard of in other food products. In addition, they are characterized by excellent taste, attractive appearance, easy divisibility and the possibility of long-term storage.