In addition, in quail eggs, as much as 9 percent more fat than in chicken. And also a hanged amount of cholesterol is noted. Given all the features of the composition, scientists came to the conclusion that the quail egg is several times more useful than the egg of ordinary chicken. It should also be noted that quail meat is characterized by increased taste and very popular in dietetics. An interesting feature is that one bird per year can give more than 280 eggs.
