![]() Quail eggsDo not contain the harmful cholesterol. The nutritional value of the quail eggs results from the following characteristics: high share of yolk in relation to the egg as a whole, the elements which make them in general harmless for persons allergic to proteins, including allergy to albumen. They may be used in a diet of persons who suffer from hypertension, in diet of children and elderly people. They may also be used as a dish (boiled, scrambled eggs), as a decoration of dishes, e.g. salads, sandwiches etc. As an additive to such typical Polish dishes as “tatar” (mince meat with species), barszcz (red beet soup), żurek (sour soup) and to cakes. For cosmetic masks. Quail eggs, compared to hen’s eggs are a reach source of necessary amino acids (e.g. methionine and treonine) They also constitute an attractive source of vitamins. They contain more pro-vitamin A (β-carotene), thiamine (vitamin B1), riboflavin and cyjancobalamin (vitamin B 12 ) than the chicken eggs. They are easy to be divided, dishes may be quickly made of them, they look attractive and may be stored for a long time: • 60 days at a temperature 15-20°C « Return ...
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