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During the 17th century, the Chinese pharmacologist Li Shi Chen discovered, in addition to the nutritional value of the eggs and meat of the Japanese quail, their medicinal value as well. Other Japanese and Russian scientists and doctors tasted and confirmed this discovery.
Because of their extraordinary nutritional and medicinal properties, they are being used with more and more success in Europe and America as well as in the Far East. What the eggs contain Biostimulator, a bilogically active component indespensable to the human organism. These eggs are much higher in vitamins and minerals than hen's eggs. They are especially rich in the essential amino acids (methionine, lysine, phenolalanine, and others). Nutritional value The eggs contain an average of: (per 100 g whole liquid egg) Protein 13.1 g Fat 11.2 g
Minerals 1.1 g Energy (kcal) 158 Calcium 59 mg Phosphorus 220 mg Iron 3.8 mg Vitamin A 300 IU Vitamin B1 0.12 mg Vitamin B2 0.85 mg Niacin 0.10 mg Energy (kcal) 158 Vitamin B6, Biotin, Folic and Pan. Acid, Enzymes (peptidase, catalse, glicosidase. These eggs are a very wholesome diet food, especially for children and convalescents. Medicinal value. The following numbers of eggs is needed for one course of therapy: Rejuvenation 240 Improving the memory 240 Nervous disorders 240 Anemia 240 Migraine 240 Heart Attack 240 High Serum cholesterol 240 Diabetes 240 High blood pressure 240 Arteriosclerosis 240 Bronchial asthma 240 Stomach ulcer 120 Tuberculosis 240 Irregular digestion 240 Refreshing the complexion 240 Instruction for use: Take the eggs raw, on an empty stomach, in the morning, half an our before breakfast, in the following manner: 1st -3rd day 3 eggs daily ; 4th day on 5-6 eggs daily until completed teraphy. For children: aged: 6-10y 4 eggs daily; 6-3y 3 eggs daily 2y & under 2 eggs daily. Wait for two months before repeating therapy. Two courses of therapy are recommended the first year. These eggs can be also boiled fried, or otherwise prepared like hen's eggs. Storage: The eggs should be kept refrigerated (1º to 4ºC). After 60 days they should be consumed cooked only. Limited quantities of fresh eggs are available
