Meat of the Quail
In meat of this surprising birdie there is a huge reserve of proteins, potassium, phosphorus, amino acids, copper and vitamins which belong to In group.
- Meat of quails contains protein which is very easily acquired by a human body;
- the maintenance of holesterin is almost equal in it to zero. For this reason meat of quails is recommended at diseases of heart and vessels, lungs, kidneys and liver, joints and digestive tract;
- in meat of quails unique composition of amino acids, minerals and vitamins that does its recommended for the use by children and future mothers, people of old age and the patients weakened and during the postoperative period;
- quail meat contains the balanced amount of vitamin C, group B and PP which stimulates blood circulation in vessels, including small, and also is the leader in prevention of gout;
- the vitamin D preventing rickets contains the quantity several times exceeding it quantity in other grades of dietary meat;
- phosphorus and sodium, copper and potassium, manganese and selenium, magnesium, calcium and other minerals promote the correct work of a brain, muscles, and also other bodies and systems of a human body;
- the frequent use of meat of a quail not only promotes strengthening of bones and extension of muscles. It promotes increase of a tone and the general cheerfulness of the person.