Office workers use their brains too much, and to nourish their brains, many people often choose to take various pills and supplements. In fact, instead of spending so much money on "chemical foods," it's better to eat a few quail eggs every day. These are a natural "brain tonic."
Quail eggs can be considered the best nourishment for mental workers. Professor Chai Ruizhen, honorary president of the Chinese Modern Medical Association, has a special preference for quail eggs. "I eat quail eggs more often than chicken eggs. Although the protein and fat content of quail eggs is similar to that of chicken eggs, their lecithin and cephalin content is 3 to 4 times higher. These two substances are essential nutrients for high-level nerve activity, and regular consumption has an excellent effect on strengthening and nourishing the brain."
Moreover, the riboflavin content of quail eggs is 2.5 times that of chicken eggs, which also has a good protective effect on the vision of office workers who stare at computers all day. Because the nutrient molecules in quail eggs are smaller, they are absorbed and utilized more easily than chicken eggs.
The reason quail eggs are considered superior to brain tonics is also because of their high vitamin D content, which is unmatched by other poultry eggs. Researchers at the University of Manchester who studied over 3,000 men in 8 European cities found that people with higher vitamin D levels performed better in tests of brain memory and information processing.
The cholesterol in quail eggs is not high
Research data shows that the cholesterol content per 100 grams of quail eggs is 515 mg, compared to 585 mg for chicken eggs, meaning quail eggs have even less cholesterol than chicken eggs. Many people discard the yolk because of cholesterol concerns, but in fact, the yolk not only contains more cholesterol but is also rich in lecithin. The latter emulsifies cholesterol and fat into very fine particles that can pass through the blood vessel wall and be directly used by tissues. Therefore, eating egg yolks generally does not increase the concentration of cholesterol in the blood. As for cooking methods, whether for quail eggs or chicken eggs, steaming or boiling is the best, as the digestion and absorption rate can basically reach 100%.(Editor: Guo Yan)