Guinea fowl eggs

To the great regret of guinea fowl eggs, a little-known food product for the inhabitants of our latitudes. We think this is primarily due to the fact that guinea fowl eggs are quite difficult to find on the shelves of domestic grocery stores. Guinea fowl eggs are considered not only tasty and nutritious, but also a dietary food. In its shape, guinea fowl eggs resemble well-known chicken eggs. However, the color of guinea fowl eggs is yellowish-brown and the presence of spots on an incredibly strong shell.

It is worth noting that the strength of the shells of guinea fowl eggs is several times higher than chicken eggs. Such distinctive properties of guinea fowl eggs help carriers to successfully transport the product over long distances. What is even more unique, their unique taste, nutritional, as well as the beneficial properties of guinea fowl eggs can be preserved for a sufficiently long period of storage of the product. It is believed that with a storage temperature of 0 to + 10C, guinea fowl eggs will not lose their characteristics during half a year.

Currently, in European states, a real consumer boom can be observed associated with meat, as well as guinea fowl eggs. It is noteworthy that according to statistics in some European countries, farmers prefer guinea fowl and breed poultry to obtain meat and eggs. Gradually, chicken meat and eggs give way to healthier and tastier foods. The homeland of guinea fowl is considered the African continent, from where the bird was brought to the modern territory of Europe back in the era of Antiquity.

However, the mass consumption of meat and eggs of guinea fowl in Europe began only from the 15th century, when the Spanish conquistadors brought guinea fowl to their historical homeland. Guinea fowl eggs outperform other varieties of the product in nutritional ability. In addition, the vitamin and mineral composition of guinea fowl eggs is distinguished. For example, the chemical composition of guinea fowl eggs contains a fairly large number of naturally occurring amino acids (asparagine, lysine, glutamine and others).

In addition, the protein of guinea fowl eggs has powerful antibacterial abilities. Guinea fowl eggs have long been used as a means of traditional medicine. Official medicine did not ignore the eggs of guinea fowl. Guinea fowl eggs are included in the medical and dietary food menus. It is believed that regular consumption of guinea fowl eggs can help in the treatment and prevention of iron deficiency anemia, as well as diseases of the nervous system and human rhenium organs.

With frequent consumption of guinea fowl eggs, digestive and metabolic processes in the human body are established. Gynecologists often recommend including guinea fowl eggs in pregnant women's diets. It is worth emphasizing that guinea fowl eggs do not cause allergic reactions.