Partridge egg
Partridge eggs nutrition facts
Good source of protein
Like all eggs, partridge too contain quality protein with all essential amino acids. Protein helps build and repair muscle and contributes to nervous system activity by helping with the synthesis of essential neurotransmitters for the brain. Eating eggs like partridge provides satiation and nourishes the brain.
Fats and cholesterol profile in partridge eggs
Partridge egg yolks contain both saturated and unsaturated fatty acids and cholesterol. Fats are food for the brain and help nourish it and support cognitive functions. Cholesterol in particular is good for us in limited amounts as studies show it helps make up the protective myelin sheath surrounding the tail of our nerve cells. Partridge eggs contain limited amounts of healthy Omega-3 fatty acids with anti-inflammatory benefits for cardiovascular health.
Source of B vitamins
Like all eggs, partridge too contain B vitamins, especially vitamins B9 and B12 required for normal brain and nervous system development of babies in the womb and red blood cells production. Vitamin B12 in particular is good for the nervous system because it helps make up the protective myelin sheath surrounding the tail of our nerve cells. Other B vitamins present in varying amounts in the eggs include B1, B2, B3, B6 and choline.
Other vitamins and minerals in partridge eggs
Like other egg varieties, partridge too are expected to contain zinc, phosphorus, magnesium, potassium, iron and small amounts of calcium. Vitamin E may be present in small amounts. Partridge and other eggs do not contain vitamin C.
Carbs content, fiber content, calories in partridge eggs
Partridge eggs have a low carbohydrate content, no fiber and a moderate energetic value. Partridge eggs are high in fat and protein and low in carbohydrates. Because they are an animal product, they do not contain fiber. Lastly, given their macronutrient profile (higher in fat and protein, low in carbs), they have a moderate calorie content.
What are the benefits of partridge eggs?
- Good for muscles thanks to a good protein content and a good B vitamins content.
- Help reduce brain fog and benefit concentration and improve mood (thanks to the amino acids in protein and fatty acids in fat which nourish the brain).
- As a source of protein, partridge eggs provide satiation and help with weight management and possibly also weight loss.
- Contain cholesterol and vitamin B12 which have a protective effect on nerve cells.
- Iron and vitamins B9 and B12 in partridge eggs make them good for anemia.
- Eating partridge and other eggs is good for hair and skin thanks to protein, fats, B vitamins, and various dietary minerals.
- Soft boiled partridge eggs are easy on the stomach and may help with the management of active gastritis, but not by themselves. Diet as a whole is important for gastritis treatment.
- Provide good nutrition for pregnant women (vitamins B9, B12, iron, fats and minerals) and contribute to the prevention of neural tube defects in newborns (all eggs do this).
- Energizing effect – all eggs are nutritious as they are a source of B vitamins, minerals, protein and fat.
What do partridge eggs look like?
A lot like pheasant eggs actually, or like guinea fowl eggs: slightly triangular in shape, meaning they are rounder at one end and pointed at the other. Eggshell color ranges from a pale off white or light cream to a pale gray yellow or pale cream brown to light brown (‘cafe au lait’, meaning coffee with milk) and even tan. The eggshell may be speckled with yellow-brown, brown or dark grey or more thickly blotched and, in some species, slightly glossy. Partridge eggs are smaller than small chicken eggs (estimated weight for small chicken eggs: 38 g), and smaller even than pheasant eggs which range in size from 27.8 to 33.7 grams.
How much do partridge eggs weigh?
On average, one partridge egg weighs 21-22 g. This is the equivalent of a little more than 2 quail eggs (1 quail egg weighs 9-10 g). Reports show the smallest partridge eggs to weigh as little as 15.9-16 g and the largest ones up to 25-26.5 g. The younger the hen, the smaller (lighter) the egg; the older the hen, the larger (heavier) the egg. Diet also plays an important part in egg weight, so the better fed the hen, the larger the egg.
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