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QUAIL EGGS We produce fresh Japanese Quail Eggs
JAPANESE QUAIL (Coturnix coturnix japonica)
EGGS AS MEDICINE AND FOOD
During the 17th century, the Chinese pharmacologist Li Chen discovered, in addition to the nutritional value of the eggs and meat of the Japanese quail, their medicinal value as well.
Other Japanese and Russian scientists and doctors tasted and confirmed this discovery.
Because of their extraordinary nutritional and medicinal properties, they are being used with more and more success in Europe and America as well as in the Far East.
The eggs contain Biostimulator, a biologically active component indispensable to the human organism.
These eggs are much higher in vitamins and minerals than hen's eggs.
They are especially rich in the essential amino acids (methionine, lysine, phenolalanine, and others).
Nutritional Value: The eggs contain an average of (per 100 g whole liquid egg):
Protein:
13.1 g
Fat:
11.2 g
Minerals:
1.1 g
Energy (kcal):
158
Calcium:
59 mg
Phosphorous:
220 mg
Iron:
3.8 mg
Vitamin A:
300 IU
Vitamin B1:
0.12 mg
Vitamin B2:
0.85 mg
Niacin:
0.10 mg
Vitamin B6, Biotin, Folic, and Pan Acid, Enzymes
(peptidase, catalase, and glicosidase).
These eggs are a very wholesome diet food, especially for children and convalescents.
The following number of eggs are needed for one course of therapy:
Rejuvenation:
240
Improving the memory:
240
Nervous Disorders:
240
Anemia:
240
Migraine:
240
Heart Attack:
240
High Serum Cholesterol:
240
Diabetes:
240
High Blood Pressure:
240
Arterioscerosis:
240
Bronchial asthma:
240
Stomach ulcer:
120
Tuberculosis:
240
Irregular Digestion:
240
Refreshing Complexion:
240
Instructions for use:
Take the eggs raw, on an empty stomach, in the morning, half an hour before breakfast, in the following manner:
1st - 3rd day:
3 eggs daily
4th day till end of therapy:
5-6 eggs daily
For children age 6-10yrs:
4 eggs daily
For children age 6-3yrs:
3 eggs daily
For children age 2yrs and under:
2 eggs daily
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