Quail Egg :

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Quail egg qualifies as a delicacy. Quail eggs are quite tiny, their shell is mainly white with brown dots, though its shade and pattern is always different, its shape equals a normal egg. An egg weighs about 10 grammes, its energy content is 15 kcal. Concerning its content, the energy content of a hen’s egg equals 5 or 6 quail eggs, however the vitamin content of a quail egg is much higher and its cholesterol level is the lowest.  The healthiest and safest among the eggs eaten raw.

 

Quail Meat:

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Macronutrients, a 3-ounce serving of cooked quail without skin contains 110 calories, 19 grams of protein and 5 grams of fat, including 1 gram of saturated fat. If you consume a 2,000-calorie diet, this amounts to 35 percent of your protein for the day and 6 percent of the recommended fat and saturated fat.

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Vitamins, consuming a serving of quail provides you with 35 percent of the daily value for niacin, 25 percent of the DV for vitamin B-6, 15 percent of the DV for riboflavin and thiamine and 10 percent of the DV for vitamin C. The B vitamins niacin, vitamin B-6, riboflavin and thiamine are all essential for turning the food you eat into energy, and vitamin C is an antioxidant that is needed to make collagen, which is necessary for forming bone, ligaments, blood vessels and tendons.

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Minerals. Quail is a good source of minerals, with a serving providing 25 percent of the DV for phosphorus, 20 percent of the DV for iron, 15 percent of the DV for zinc and 6 percent of the DV for magnesium. Phosphorus helps with kidney function, cell growth and strengthening your bones. Iron is necessary to form hemoglobin and transport oxygen around your body, and zinc is important for forming DNA and protein, wound healing and immune function