Outline of red cabbage

The red cabbage arrive on our tables in October/November and we will remain throughout the winter. Is a vegetable rich in nutrients and is a tasty variation on the more common green cabbage.

Ingredients for 4 people:

• A red cabbage,
• Half a glass of water
• 2 tablespoons of Apple Cider vinegar,
• A tablespoon of extra virgin olive oil, salt.

Preparation: after washing thoroughly with red cabbage, cut into thin strips and leave to cook in a large pan, add half a glass of water, two tablespoons of Apple Cider vinegar and a tablespoon of extra virgin olive oil. Let go over very low heat, with lid.

For those who like less than 10 minutes will be sufficient, crispy for those who prefer more cooked, lengthen the time until you get the desired doneness.

Risotto with pumpkin and mushrooms

Risotto with pumpkin and mushrooms is a very tasty and autumnal. In this all-vegetable version is also very healthy.

Ingredients for 4 people:

• 320 grams of rice for risotto,
• 400 grams of pumpkin,
• A fresh porcini,
• A clove of garlic,
• Extra virgin olive oil,
• One and a half liters of vegetable stock,
• Salt, pepper,
• Half a glass of white wine.

Preparation: prepare the vegetable stock according to the classic recipe, but added a few cubes of pumpkin and a couple of dried porcini mushrooms. Blow up a clove of garlic in a pan with a few tablespoons of extra virgin olive oil, remove the garlic and toast the rice.

Add the diced pumpkin and porcini pieces. Deglaze with white wine. Pour two or three ladles of boiling broth and stir with a wooden spatula. As they consume the broth add more up to cook. Season with salt and finish the dish with a sprinkling of pepper.

The menu of the week to eat healthy

Planning what we eat during a whole week is not only the best way to eat healthy and balanced, but also a good ally of the line. However, it is important to know a few basics to be able to devise a pattern healthy.

The distribution of nutrients

To start planning a menu, you must first balance the nutrients. Basically, each person needs 50-60% of daily calories from carbohydrates, 20% of calories coming from protein and 20% of calories coming from fat.

In fact, the proportions may change depending on the objectives: longer needs proteins for example, athletes, as well as those who want to lose weight will make a small cut in fat and carbohydrates.

The first thing to consider is the number of daily meals to do during the day. In fact, skipping meals, or spend many hours on an empty stomach, it is not advisable to never, and because you can go to energy shortages needed to deal with daily activities, and because you can develop an appetite so strong that overdoing the next meal.

The ideal is to distribute the food in 4-5-6 meals a day, and the general rule is not to spend more than 5 hours to complete fasting. These meals should include a breakfast, a mid-morning snack, lunch, snack, dinner and, for those too early dinner or needs to "pamper yourself" before going to sleep, a slight pre-bedtime snack.

How to plan a healthy menu?

Once established meals a day to do, you can give free rein to creativity.

But what you need to have complete nutrition? First of flour and cereals, even better if whole: then bread, pasta, rice, biscuits, rice cakes, crackers.

Then, again, there are proteins, which in the case of vegans are of vegetable origin only (for those who don't know, are soybeans, wheat, beans, chickpeas, lentils, dried fruit, flour, legumes), in the case of omnivore and vegetarian lacto-ovo come from animals (eggs and cheese for vegetarians, omnivores also meat and fish).

They must not forget the "good" fats, i.e. olive oil, walnuts, sunflower seeds, pumpkin seeds, oil of flax seed. Vitamins and minerals are found in varying amounts in all foods, but especially in fruits and vegetables, which are distributed in the famous as important five portions a day. And to drink? Best to avoid alcohol, consuming mainly water, herbal teas, centrifuged and fruit juices, taking with tea and coffee in moderation.

For breakfast, the ideal is to assume the vegetable milk, such as rice or soy, also in the case in which he had not vegans: in fact in the early morning this type of milk is very digestible, unlike the vaccine that can create some problems. So go-ahead to a soy yogurt cup with oats, bananas and nuts, all accompanied by an orange juice, or even a cup of soy milk or almond with cereals and / or biscuits.

For snack and snack, you should ideally refer to healthy snacks, such as fruit, centrifuged, dried fruit or toast with jam. These mini-meals should not contain too many calories, just so as not to burden the body and give it just the right sprint to get there without an excess of hunger the next meal.

Lunch should be a healthy mix of starchy foods, protein and vegetables: green light then, at first with pasta and vegetables, and a second as a dish of spinach and pine nuts, perhaps with the tofu with tomato sauce. Or, you can choose a single dish, like whole grains, beans and vegetables cooked.

Dinner can be similar to lunch, but decreasing slightly starchy foods (so if you eat for lunch 80 grams of pasta, limit yourself to dinner at 50 grams for example). Careful not to eat the bread if you also ate pasta, or take half portion of both: they are equivalent, so double the doses can only be detrimental to the number of calories to be introduced on a daily basis.

To season, always better to use the healthy and very Italian extra virgin olive oil, better still raw. But how to distribute the various dishes in a week? Simple: the proteins are taken as 'rolling': if you are vegetarian, for example, and you ate cheese on Monday for lunch, opt for dinner legumes and eggs the next day (being careful to limit as much as possible fats derived from cheese and eggs, by limiting the consumption of these foods to once a week in the case of eggs and twice in the case of cheese).

Omnivores should be careful to over-consumption of protein from meat, in addition to the harmful substances with which too often the animals are fed before becoming food, so watch both frequency than quantity. Vegans can alternate the classics to soya beans, the various derivatives of the same soy (soybeans, tempeh, and soy medallions) seitan (to avoid if you are celiac, because it is wheat gluten).

As for vegetables, not focus on a few varieties: there are many, so set your vegetables, baking it away in every way and in every possible way! Also, do not cook in the same way: If a cold pasta dish scheduled day, the next day you opt for a soup, or for a second with potatoes in abundance. The way in which foods are cooked is part of the so-called ' variety '.

Then sit at a table, and create a custom scheme of things that you like and that give you the smile not weigh you down, follow the rule of variety and rotation, and drafted two or three different weekly menus, alternating them.

Plan a healthy menu, what we must never forget

To plan a healthy menu with good results, we must not forget:

• Buy anything that was included in the weekly menu, so you do not find themselves without ingredients when cooking.

• Use of season foods, so that the meals are qualitatively better from a nutritional point of view.

• Vary your cooking methods, limiting fried foods to one or maximum twice a week.

• Cook two portions and freeze one, in order to facilitate our work for the next time and save time, energy and ... Gas!

• Check each day you need to eat the next day: That way you can address any missing ingredients.

With these tricks you can devise a pattern healthy, improving the quality of your diet, the time and also checking the economic cost.

Deliberately it not has been established in this article diet plan: food selection is basically personnel, and for that you prefer to give the 'indications whatsoever' on which each of you will give birth to a table always based on their tastes and their preferences, without forgetting the principles of health.

Banana Ice Cream

The banana split, based desserts, fruit and ice cream, is one of the most popular American desserts and known in the world and there are many variations. The banana split is made ​​up of a banana cut lengthwise (hence the English word " split "which means rift) and covered with three scoops of ice cream (traditionally cream, chocolate and strawberry) which are then topped with whipped cream, strawberry topping and chocolate, candied cherries, hazelnuts, etc. It is said that the first banana split was prepared in 1904 by a student of the University of Pittsburgh who ends meet by working in the bar of his father, but many American locations claiming the invention of this widespread sweet.

A Wilmington, Ohio, every year is celebrated the "Banana Split Festival", where all participants perform in the preparation of their special version of this tasty dessert. We present the latest version of the classic and traditional banana split, but can be prepared with the flavors of ice cream that you like and garnished with toppings and sauces fruit you prefer, you can also make the banana split even tastier by adding other fruit at!
 

Ingredients for a banana split:

• Banana 1 
• Ice cream strawberry, 1 ball
• Chocolate fudge 80 gr
• Cream fresh 150 ml
• Hazelnut kernels, to taste
• Chocolate flakes, to taste
• Cherries Candied, 3
• Chocolate ice cream 1 ball
• Ice cream 1 ball
• Strawberry jam 2 tablespoons

Preparation

To prepare the banana split started to prepare the two topping: for the chocolate chopped dark chocolate with a knife (1), let it melt in a double boiler and add about 30 ml cream heated in a saucepan, stirring constantly (2). Pass through a sieve 2 tablespoons strawberry jam (3) to remove the seeds and get a puree. Whip the remaining cream.

Cut a banana in half lengthwise (4) and arrange on a plate or oval "barchetta", then add a scoop of Strawberry ice cream, a vanilla ice cream and a chocolate sundae (5). Then decorated with Strawberry and chocolate topping as desired and with whipped cream (6). Garnish the banana split with chopped hazelnuts, chocolate flakes and cherries.

Strawberry Banana Smoothie Recipe

Ingredients:

• ½ banana 
• 8-10 strawberries
• 1 teaspoon almond butter
• 200 ml milk (rice, coconut, soya are ok!)
• 1 teaspoon of maple syrup (or honey)

The first secret - The banana has to be frozen: peel it and slice it the night before, and freeze it overnight.

The second secret - Add butter, not regular butte, of course. Try almond, peanut or hazelnut butter. It will give thickness to the smoothie.

Romaine lettuce with chopped tomato vinaigrette

Ingredients

• Serves: 6  
• 2 large, ripe tomatoes, halved, seeded and chopped
• 1/3 cup basil leaves
• 2 tablespoons tomato sauce
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 small clove garlic, crushed
• 1/2 teaspoon salt
• 1 large romaine lettuce, shredded into pieces the size of a mouthful 
• 1/4 cup (35 g) of feta cheese, crumbled

 

How to prepare

For the vinaigrette, place the tomatoes, basil, tomato sauce, oil, vinegar, garlic and salt in a food processor. Use the button to mix leaving pieces. Toss lettuce with vinaigrette in a large bowl. Sprinkle with feta cheese. Serve at once.

 

Fresh Ideas

Chopped tomato vinaigrette is also a tasty side dish for grilled meats, chicken or pasta. Can be prepared hours before needed and keep refrigerated. To decorate a simple pasta dish, grate a little mozzarella and add salami and black olives.

Recipe iceberg lettuce salad with mango and almond

Ingredients

• 1 unit lettuce iceberg

• 1 unit Mango

• 30 g Almonds

• 50 g beans

• 30 g seeds Sesame

• 40 g oil Sesame

• 30 g Olive oil

• 35 g Vinegar Balsamic

• Salt

• Pepper

 

Steps

1. Get all the ingredients ready.
2. In a skillet Sauté until browned sesame seeds.
3. In a pot of boiling water and a little salt, add the beans and cook for 5 minutes.
4. Mix the chopped lettuce, mango and green beans cut into small cubes.
5. Mix the olive oil, sesame oil and balsamic vinegar, salt and pepper.
6. Serve the salad, add the sliced ​​almonds and sesame seeds, cover with vinaigrette.

Healthy Diet Snacks for Kids

Snacks can be beneficial for children as they can provide a number of vital nutrients, although it is important to choose healthy foods instead of snacks that are high in sugar and fat such as cookies and candies. Parents can encourage children to eat healthy snacks to have them at home in a place where children can reach them easily. Children also like variety so try a variety of healthy foods can prevent the child from getting bored with the snacks that are available.
 

Fruit

Fruits such as apples, bananas, oranges, strawberries, grapes, melon and pineapple are healthy and nutritious snacks for the kids, because they are full of beneficial vitamins and minerals. Fruits may be mixed for making a fruit shake healthy, not including addition of sugar. Parents can cut up a variety of fruits to make a fruit salad, stewed apples or plums, berries or add to an unsweetened fruit juice. The dried fruit packages, such as apricots and raisins can also provide a substantial snack.
 

Vegetables

Vegetables are also a source of vital vitamins and minerals. Parents can provide children with a variety of chopped vegetables such as peppers, carrots, cucumber and celery, which can also be dipped in peanut butter or hummus to add flavor.
 

Whole Grain

Brown pita bread can be used to make a healthy snack to be given after the child has practiced a sport or activity, such as football or swimming. Parents can also add healthy spreads such as peanut butter or hummus. Other sources of whole foods include bagels, cereals and tortillas. Whole foods are a good source of fiber for children.
 

Nuts

Nuts should only be used as a snack, if the parents are assured that the child is not allergic. Nuts are a beneficial source of protein and healthy fats.

Healthy snacks for kids

The appetizer or snack is much more important than we think. Eat small portions of a meal and another is very effective because it speeds up the metabolism and helps burn calories. Children are no exception, children need to eat about 3 small portions every day. So now see some healthy snacks for children.
 

Ideas for healthy snacks for kids

Children are more physical activity than adults, they are always playing, running, playing and therefore need to restore the energy immediately in small quantities. In this case, the appetizers are the best choice.
 

Sticks of vegetables

On a plate put celery sticks, carrots and cucumbers. All vegetables should be thoroughly washed and peeled. You can also add cooked steamed broccoli and cherry tomatoes. Beware of the amount of the portions, for a child of 8 years, a portion with half the vegetables will be enough. A lot of fiber and vitamins in these vegetables contributes to a healthier gut, free of parasites. It also strengthens the immune system and prevent various diseases.
 

Mixture of nuts and raisins

Mix small amounts of nuts, almonds, raisins, granola and seeds. Thanks to its high content of fatty acids and B vitamins, this snack is very healthy for children, nourishes the brain and improves learning capacity and motor skills of children. Retention, physical performance, good memory and creativity, increase.
 

Fruit Mix

A mixture of fruit is very easy to eat because it has a very good taste. The recommended is that a mixture of fruit is consumed between breakfast and lunch and not between lunch and afternoon coffee. Children are more sensitive to sugar, preventing sleep disorders and behavior.
 

Sandwich

Kids love the sandwich, with subtle flavors and fun. Make cheese sandwiches, cucumber or peanut butter (if the child is not allergic). Cut the sandwich into two pieces in triangles format.
 

Extra tips

Try to involve your child in preparing their lunch, take the vegetables and let it (a) wash, let me fix and cut the bread, but always with your supervision. This increases the willingness of the child to eat.

The snack should be natural, avoid using condiments and other products that have undergone chemical processes.

One way to tell is to measure the portion of the handle of the child, the portion should be similar to the size of your fist.

Snacks should be made ​​with foods that can be eaten with your hands, avoid cutlery in such cases.

The simple and neutral flavors provide greater satisfaction. As already mentioned above, prevent condiments and sauces, etc.

The child can participate in choosing your appetizer, but you must check the options.

Much of the time, children are hungry, but it has been proven that if the body asks you to feed, this causes a metabolic disorder, and this eventually causes a considerable increase in weight, it's amazing but true that if the person starves, metabolism and for this makes it fattening. So avoid that your child goes hungry, and these snacks between meals are the best option.

Healthy Eating For Children

Children, whether large or small, must respect the same principles about food as adults. All they need essential nutrients - vitamins, minerals, carbohydrates, proteins and fats. What type differs in children is their daily dose of these nutrients and foods recommended for purchase. Here are some general directions that follow them in baby food!
 

General rules of nutrition in children

Older children need a diet low in fat, but not same applies in the case of children under 5 whose diet should be rich in these nutrients. Fats should be procured from healthy foods and not of fried foods or products that contain unhealthy fats and lack of vitamins and minerals. The most recommended for this purpose are meat, fish or whole milk. You have to take care of the child from eating fiber because they have not eaten in excess young age. Foods rich in fiber and quickly saturate it the risk that the baby was not procure daily number of calories and nutrients it needs.

Only near school age child nutrition must drop fat and increase fiber. Until then, make sure you eat enough foods rich in good fats and fiber products limited quantities.

By age 5, his diet must be low in sugar or salt and high in fruits and vegetables. You do not have to go one day without your little one not to eat fruits and vegetables.

Whatever age you have, you can ensure your baby a balanced diet through food choices varied from four main food groups:
· Bread and cereals and starchy foods;
· Fruits and vegetables;
· Milk and milk;
· Meat, fish and alternatives.

There is also a 5th food category that includes pastries, cakes and sweets, high in unhealthy fats, calories and low in essential nutrients. Their consumption should be limited or avoided, if possible.
Combining daily food of the 4 categories listed above provide your baby all the nutrients needed to grow big and healthy.
 

Daily calorie intake in children according to age

Even though obesity is increasing among children and when it comes to calories, most parents panics, children need them to meet all the daily activities and to become healthy adults. Daily calories required shall be determined depending on several factors, the most important being your gender and age. The level of activity play a essential role in establishing necessary daily intake. Here are some guide values of the daily calories needed for each age and sex:
· 1-3 years (boys - 1230 calories girls - 1165 calories);
· 4-6 years (boys - 1715 calories girls - 1545 calories);
· 7-10 years (boys - 1970 calories girls - 1740 calories);
· 11-14 years old (boys - 2200 calories girls - 1845 calories);
· 15-18 (Boys - 2550 calories girls - 1940 calories);
 

Vitamins and minerals for children

Vitamins and minerals are essential child health and are provided with a balanced diet. Those that do not have any child missing from the diet are:
· Essential fatty acids;
· Vitamin C;
· Vitamin E;
· Calcium;
· Vitamin D;
· Vitamin A;
· Iron;
· Potassium;
· Magnesium etc.

Little need to do regular blood tests to monitor for the presence of these nutrients pediatrician in the body and find any flaws or vitamin deficiencies that may arise. Only on the basis of analysis results is recommended supplements for compensation or completing certain requirements. Type their daily dose is determined only by the doctor. The pediatrician can determine exactly what vitamins that also needs to balance the nutritional values appropriate menu in the body. If you are not sure about the food rules matched for age your baby, ask your pediatrician to help in the formation of directions suitable for baby food.

Pomegranate juice recipe

Ingredients

· 2 liters of water
· 1/2 cup (tea) honey
· 2 pieces of cinnamon stick
· 3 cloves India
· 20 pomegranates ripe

 

Preparation

1 Make a tea with water, honey, cloves and cinnamon.
2 Put all these ingredients in a saucepan, and simmer for about 2 minutes, after that, take the refrigerator.
3 Wash the apples, and then clean, loved the same a little, just as you do with the lemon.
4 Pomegranate and hit its bottom with a spoon so that they leave the pits.
5 Remember to throw away the white part, because it is very bitter.
6 Remove as much juice as you can, and add to the ready mix that was in the fridge.
7 Serve immediately.

How to Eat Pomegranate

The pomegranate is a delicious and exotic fruit that is often praised for its health benefits. Add it to your daily meals is a great way to add more fiber, potassium and vitamin C in your diet. If you love apples and are looking for more ways to eat them, or are just curious to try them, look no further.

1 Choose a pomegranate with a thin skin, rough and without breaks. The heavier, is more juicy fruit.

2 Cut off the crown with a sharp knife.
 

 
3 Check the pomegranate with cuts, as if to break it into quarters.

4 Soak in cold water. The water will loosen the seeds to make them easier to collect.

 

5 While the pomegranate is under water, gently separate them into rooms.

 

6 Run your fingers on each slice to begin to separate the seeds.

 

7 Remove the seeds, which are likely to be floating in the water. Then let it dry for 5 minutes.

 

8 Save the seeds if you do not want to eat them immediately. You can put them in a container and refrigerate them for up to three days or freeze them for up to six months.

If you do not want to waste the skin, leave it intact, make a sculpture with it, put a candle inside and go!

Plum and Passion Fruit Juice

Ingredients

· 2 units fresh plums ;
· 1 unit: Passion ;
· 1/2 cup: Cold water.
 

Preparation

· Sanitize the plums and remove the stones. set aside.
· Take the passion fruit pulp. put in a blender along with the ice-cold water. beat. strain the juice.
· Add the plums to the strained juice of passion fruit and grind. is ready juice.
· Serve the plum juice and passion fruit and take immediately.

Note: The natural fruit juices such with prune juice after ready quickly lose their nutrients.
 

Nutritional values ​​per serving

Sugar: 11.2 g    
Beta-carotene: 743 μg
Calcium: 19.4 mg    
Calories: 155 kcal
Carbohydrates: 38.4 g    
Cholesterol: 0 mg
Iron: 1.6 mg    
Total dietary fiber: 10.4 g
Phosphorus: 80 mg    
Fat: 0.7 g
Monounsaturated fats: 1.1 g    
Polyunsaturated fats: 0.4 g
Saturated fats: 0.1 g    
Magnesium: 30.2 mg
Niacin: 2.5 mg
Potassium: 538 mg
Protein: 4.2 g     Sodium: 30.4 mg
Vitamin A: 1622 IU    
Vitamin C: 40 mg

*  Nutritional values ​​are based on theoretical calculations. Laboratory analysis was not performed.

Cranberry Gravy

Ingredients

· 60 g butter
· 2 tablespoon plain flour
· 1 cup dry red wine
· 1 cup chicken stock
· 2/3 cup jellied cranberry sauce
 

Preparation

1 Skim and discard fat from reserved pan juices.

2 Melt butter in a saucepan over moderate heat. Add flour; cook, stirring, for 1 minute or until bubbling. Gradually whisk in wine until smooth. Whisk for 3 minutes or until sauce boils and thickens. Stir in stock and ;pan juices. Cook, stirring, for 2 minutes or until gravy boils and thickens.

3 Add cranberry sauce; cook, stirring, for 5 minutes or until gravy reduces slightly. Pour into a heatproof serving jug. Serve.

Cranberry Muffins

Ingredients:

· 3 cups all-purpose flour
· 1 teaspoon baking powder soup
· 1/4 teaspoon baking soda
· 1/2 teaspoon salt tea
· 1 teaspoon of cinnamon powder
· Ground ginger 2 teaspoons
· 1 1/4 cups whole milk
· Oversized 2 eggs
· 230g unsalted butter, melted and cooled
· 1 1/2 cups fresh cranberries coarsely chopped
· 1/2 cup of figs cut into medium cubes
· 3/4 cup coarsely chopped hazelnuts, toasted and skinned
· 3/4 cup brown sugar
· 3/4 cup granulated sugar
 

Preparation:

· Preheat oven to 190 degrees.
· Line 18 muffin cups with paper cups. Sift the flour, baking powder, baking soda, salt, cinnamon and ginger in a large bowl. Make a well in center of mixture and add the milk, eggs and melted butter. Quickly stir just to combine. Add the cranberries, figs, hazelnuts and both sugars and stir just to distribute the fruits, nuts and sugar evenly over the dough.
· Place the dough in paper cups, filling each to the top. Bake for 20-25 minutes until golden on top and a toothpick inserted in the center of the muffins comes out clean.

Scrambled eggs

The scrambled eggs are a dish quick, simple to make and very much appreciated. It 'called the "Perfect Breakfast British", but is not restricted to only eat eggs for breakfast; you can also prepare for a tasty dinner, healthy and easy to make. And the scrambled eggs will appeal much to your children.
 

Ingredients

• 2 eggs per person 
• Salt and pepper (optional)
• Butter
• Cheddar cheese (optional)
• Milk (optional)

Scrambled eggs steps

1 Prepare the eggs. Break two eggs per person in a bowl. If you prefer to make a dish more moist and soft, add a tablespoon of milk, water or sour cream for each egg; with the addition of a liquid substance will be less likely that the eggs prove hard or chewy.

2 Stir well until the color and texture are not uniform. Add salt and pepper as desired. You can also add cheese to make eggs with cheese.

3 Choose the pan of the right size based on the number of eggs you use. For two eggs is sufficient a pan very small, while for a dozen eggs need a much larger pan.

4 Heat a knob of butter (2 teaspoons), bacon, lard or oil in the pan. Move the pan by the handle, so that the melted fat to flow along its inner part covering it.

5 With the fingertips squirts some 'tap water in the pan to check the temperature. When small droplets sizzle and evaporate, the pan is hot enough to pour in the mixture. Continue to beat with a whisk as you pour the eggs into the pan. Lower the heat.

6 Be careful because, as the eggs begin to cook, the mixture solidifies. As soon as this happens, move, with a spatula, the mixture in the pan to scrape the cooked eggs from the bottom and to expose to heat the parts still wet. This means that the eggs do not form a hard film and brown on the bottom of the pan.

7 Check that the eggs are almost cooked. When they are, remove the lens from the fire, since the hot pan continues to cook. If you prefer drier, leave them on the fire for as long as necessary. The eggs are ready when the bottom of the pan is dry. Remove the eggs from the pan before they dry too, You could add us even strips of cheese to make them more appetizing. Make sure they are still hot so that the cheese can melt on the same egg.

NOTE

• The freshness of the egg, rather than the time between its production and consumption, is determined by storage. The stay in a refrigerated environment ensures consumability up to one month after deposition. 
• Take a nonstick pan and put a little butter, melted when you put the egg mixture and turn immediately with a wooden spoon or stick. And the gas fire must be very low otherwise the eggs tend to burn.

Egg VS Quail Egg

The quail egg is prized as a food dietary and healing. It is recorded that Chinese doctors have used the quail eggs for thousands of years to make up foods such as rhinitis, asthma, hay fever, spasmodic cough with skin conditions such as eczema and psoriasis. More recently the benefits found in capsules quail egg sold online.

Quail eggs are rich in vitamins and minerals. Even with their small size, their nutritional value is three or four times larger than chicken eggs. Quail eggs contain protein 13 per cent compared to 11 per cent in hens ' eggs. Quail eggs also contain 140 per cent of vitamin B1 compared to 50 percent in hens ' eggs. In addition, quail eggs provide five times as much iron and potassium. Unlike the hen's eggs, quail eggs were not know to cause allergies or Diathesis. In fact they help fight allergy symptoms due to the protein containing ovomucoid.
 

Health Benefits

Regular consumption of quail eggs helps fight against many diseases. I am a natural fighter against digestive disorders, such as stomach ulcers. Quail eggs strengthen the immune system, promote healthy memory, increase brain activity and stabilize the nervous system. They contribute to anemia by increasing the level of hemoglobin in the body, removes toxins and heavy metals. The Chinese quail eggs use to help treat tuberculosis, asthma, and also diabetes. If you are a sufferer of kidney, liver, gall bladder stones or quail eggs can help prevent and remove these types of stones.
 

Perks

Children who eat quail eggs are less prone to suffer from infectious diseases than other children do. In men, quail eggs provide the prostate with phosphorus, protein and vitamins that can be a powerful stimulant for sexual potency. Women find that the egg improves the color of the skin and strengthens hair. This is the reason why the quail eggs are in face and in products for hair care.
 

Ways to consume quail eggs

If you simply want to promote your health without concern for the assumption you can eat quail eggs raw after washing them in hot water. You don't have to worry about salmonella at with quail eggs, like quail are resistant to infection due to their higher content of lysozyme that kills harmful bacteria. For this method of eating 3-5 quail eggs every morning promotes a strong immune system and improves metabolism. Consumption of raw quail eggs provides health benefits stronger than cooked eggs.

Health Benefits of egg yolks cooked

The eggs can be infected with the bacteria that come out the body of the hen, coming in contact with feces in the dirt or surroundings. This is why the eggs are washed and disinfected. However, some chickens are infected with salmonella in the oviduct and produce eggs that are contaminated with bacteria. Salmonella is the egg before the shell is formed, according to MayoClinic.com. Researchers at the Center for Security Egg note that, since the yolk is rich in nutrients, which is the most likely place for the growth of bacteria. This is why the FDA and the Egg Safety Center recommend eating raw eggs. Cook the yolks to 149 degrees Fahrenheit kills all bacteria.

Salmonella infection in humans causes diarrhea, abdominal cramps and fever within eight to 72 hours after eating contaminated food. Other symptoms may include vomiting, headache and chills. Symptoms usually subside in 4-7 days.

When the egg yolk is cooked, the protein coagulates, that changes its physical nature, but not its nutritional content. A study published in "The Journal of Nutrition" in 1998 found that the cooked egg protein is more digestible protein raw egg. When the yolks are cooked, they become denatured proteins, that is, the bonds of the proteins are broken. According to the Elmhurst College Chapbook virtual, it is easier for enzymes to digest denatured proteins in food.

Since the source of food for a growing child, chicken an egg yolk is rich in nutrients. An egg yolk raw or cooked contains 55 calories, 4.5 grams of fat, 2.7 grams of protein and carbohydrate 0.61 grams, according to the USDA National nutrient database. It is also a good source of vitamin A, vitamin D, vitamin E, vitamin B 12 and folate. Egg yolks have minerals, including phosphorus, potassium, iron and calcium. An April 2012 article in the "Chicago Tribune" reported that egg yolks are used to consider evil because of their cholesterol content, but recent research indicates that eggs to increase the level of HDL, or good cholesterol, and only slightly increase the level of LDL, or bad, cholesterol. One of the most important advantages of the yolk is the presence of antioxidants lutein and zeaxanthin, carotenoids that give the yolks bright yellow and they are useful to help keep a good view. The nutrient content remains the same when the egg is cooked, according to the USDA National nutrient database.

When buying eggs, always buy from a refrigerated case. Open the package and verify that there are no small cracks or leaks in the shells. Verify that none are broken and stuck to the cardboard. Also, look at the expiration date, and do not buy them if they are out of date. Once home, put the eggs in the refrigerator and store at a temperature of 45 degrees Fahrenheit or below. Keep them in cardboard and do not put them in the refrigerator door, where temperatures can vary. After handling eggs, wash your hands and any dishes or utensils that have come in contact with raw egg. Hard-cooked eggs can be refrigerated for up to a week.