Chicken claws are of high nutritional value and contain rich calcium and glue protein, as well as large amounts of fat and micronutrients. 1. The abundance of fat in chicken claws, the maintenance of body temperature and the protection of internal organs after consumption, and the provision of the necessary fatty acid to the human body can facilitate the absorption of these fat soluble vitamins and increase abdominal satuation. 2. Protein contained in chicken claws has the balance to maintain potassium sodium in the body, which eliminates oedema and increases human immunity. It also reduces blood pressure, buffers anaemia and facilitates growth and development. 3. The chicken claws also contain large quantities of copper, which is known to be one of the trace elements indispensable to human health and has a significant impact on the healthy development and functioning of the blood, central nervous and immune system, hair, skin and bone tissue, as well as the brain and liver, heart, etc。
A QUAIL EGG IS A COMMON EDIBLE EGG, WITH THIN EGGS, WITH A LARGER PROPORTION OF THE EDIBLE THAN THE EGGS, CONTAINING A WEALTH OF PROTEIN, ENCEPHALOPHOSPHATE, OSTE, LYSINE, SCYTHALINE, VITAMIN A, VITAMIN B, IRON, PHOSPHORUS, CALCIUM, SELENIUM AND OTHER NUTRIENTS, CONTAINING 13 GRAMS OF PROTEIN AND 11 GRAMS OF FAT PER 100 GRAMS OF EDIBLE. THE AMINO ACIDS IN QUAIL EGGS ARE FULL OF VARIETY AND ABUNDANCE, CONTAIN A VARIETY OF PHOSPHOROUS RESINS, HAVE A VERY HIGH NUTRITIONAL VALUE, AND ARE ABOUT TWICE AS HIGH AS EGGS OF THE SAME QUALITY, SUCH AS NUCLIDE, VITAMIN A, AND CHOLESTEROL IS ABOUT ONE THIRD LOWER THAN EGGS, SO IT IS A GOOD CHOICE FOR A VARIETY OF VULNERABLE PATIENTS, PERSONS RECOVERING FROM SURGERY, CHILDREN TO GROW, PREGNANT WOMEN TO FEED THEMSELVES. THE QUAIL EGGS HAVE SOME REDUCTIVE EFFECT ON PATIENTS WITH ANAEMIA, MALNUTRITION, NERVOUS DECAY, MENSTRUATION, HYPERTENSION, BRONCHITIS, VASCULAR SCLEROSIS, ETC., AS WELL AS SOME COMPLEMENTARY QUALITY PROTEINS TO SKIN PALSY。
