The quail
Arabic Samani Persian Bildar Chin Arabic Daraz English Koel is useful for health.
Quail is a small bird that likes to live in open areas such as steppes or grasslands. It is rarely seen, but quail can be heard in a meadow or meadow during the mating season of these birds. To many people who are not well acquainted with quails, they may seem like boring and uninteresting birds. But, in fact, the quail is a very interesting bird, if not amazing. Currently, there are eight species of these birds in the world and each of them is unique in its own way
Description of quail
The common quail or, as it is often called, the quail, belongs to the subfamily of the pheasant order of chickens... It is of great interest not only as a game, but also as an ornamental or songbird. has caused Also in the old days of Asia they used to fight as quails and organize quail fights.
appearance
The size of a typical quail is small: this bird does not exceed 20 cm in length and 150 grams in weight. It doesn't even shine with a glittery pump, but has a color that matches the color of yellowed grass or fallen leaves. The dark gray feathers are covered with dark and light spots and stripes, allowing the quail to hide adeptly in the thickets of dry grass.
Difference between male and female bird
Males and females are slightly different in color. In the male, the color of the upper body and wings is more complex. The main tone is ocher grey, with dark, reddish-grey spots and scats. The head is also dark, with a lighter colored stripe that runs down the middle, another, lighter colored stripe above the eye that runs along the head from the edge of the nostrils along the eyelids, and then to the neck, birds Makes a kind of light glasses around the eye.
The male's coat is dark, blackish brown, but it shines in autumn. The throat of the female is lighter than the main color and is also covered with dark spots and stripes. The lower part of the body is also lighter than the upper part. Quails have an interesting pattern on the chest, which is formed by mixing the dark colors with feathers of the main color as well as with feathers lighter than the main color. The wings of these birds are very long while the tail is very short. The legs are light, short, but not massive
Quail food
To find food, the quail scrapes the ground with its feet, just like a normal chicken does. Its diet consists of half animal, half plant foods. These birds eat small algae such as worms, insects and their larvae. Plant foods that quail eat include plant seeds and grains, as well as twigs and leaves from trees and shrubs.
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Benefits of quail meat.
Quail has been a part of human diet since ancient times. People of France, Poland, Portugal, Italy and India eat common quail with great enthusiasm. While Japanese quail adorns the table of other Westerners. Quail (quail meat) is usually cooked whole and eaten with the bones because it is difficult to separate the meat from the bones due to the small size of the bird.
Three ounces of cooked quail (quail meat benefits) have 110 calories, 19 grams of protein and 5 grams of fat. If you eat 2,000 calories of quail, the fat in it makes up 35 percent of your recommended daily fat intake. Additionally, one plate of quail provides you with 35 percent of your daily recommended intake of nicotine, 25 percent of vitamin B-6, 15 percent of riboflavin (a type of B vitamin), 10 percent of vitamin C, 25 percent of phosphorus, 20 percent of iron, 15 percent of zinc, and 6 percent of magnesium. Modern doctors believe that vitamin B is an excellent aid in the process of converting food into energy, and vitamin C is essential for bone strength. Phosphorus maintains proper kidney function, cell growth and Strengthens bones. Iron plays an important role in keeping blood volume in the body balanced and oxygen flowing throughout the body. Zinc is important in DNA and protein synthesis, wound healing and immune function.
Wild quail meat benefits are tastier than domesticated quail because it contains negligible fat, so even if it is undercooked, it dries out quickly. Dietitians at the University of Kentucky Extension Service, a famous university in the United States, recommend eating it by grilling it over coals, but it can also be roasted, roasted or boiled for good results. Frying does not meet the same hygiene standards as other cooking methods because more oils are used in this method. However, cooking quail meat to a temperature of 165 degrees, no matter how you cook it, prevents food-borne illnesses.
loss
Harmful to hot temper.
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