Together with the low calorie content, the benefits of quail meat in a composition that is very rich in proteins – almost 22% of them are contained in fillets peeled from offal. Poultry is used by athletes as one of the important foods for gaining muscle mass. And any person who is injured or has lost a lot of blood on a diet containing quail will recover much faster – tissue repair requires a large amount of protein.
The chemical composition of quail meat includes a fairly large amount of vitamins: A, B1, B2, B5, B6, B9, B12, H, K. How little differs from other types of meat, but given the fact that quails are often steamed, vitamins more is stored in it, and in general it turns out to be more useful for us than, say, beef or chicken.
The large amount of minerals also adds to the benefits. Calcium, potassium, iron, copper, magnesium – all these useful substances in quail meat help to strengthen the circulatory and cardiovascular systems, improve brain function and help strengthen the immune system.
The benefit of quail meat is also that it contains very little cholesterol. In this way, it is similar to the composition of a turkey and is ideal for elderly people suffering from atherosclerosis.
The harm of quail meat
However, all the beneficial properties of quail meat are associated with its disadvantages. So, low calorie content makes it an unimportant source of energy. They cannot make up for the deficiency of nutrients in any way with great physical exertion or constant stay in the cold.
