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Guinea fowl eggs: nutrition facts

botchway February 8, 2019

 

There is little known about guinea fowl eggs nutritional value, but the increase in demand for both the birds and their eggs is prompting farmers, producers and nutrition experts to yield relevant information. According to the Journal of Environmental Science, Toxicology and Food Technology and the American Journal of Experimental Agriculture, the following nutrition facts are true for guinea fowl eggs:

1) Rich in protein. Whole guinea fowl egg is 10.1% to 13.5% protein, with the egg white providing significantly higher amounts of protein than the yolk. The eggs are a source of complete protein, meaning they provide all the essential amino acids the body requires to function optimally but cannot produce itself. They hold benefits for muscles and regulate brain activity by helping produce neurotransmitters that affect mood, appetite, sleep etc.

2) Rich in fat. Guinea fowl egg yolk is 32.2% to 32.7% fat. Little to no fat is present in the egg white. Guinea fowl eggs have more fat than domestic chicken varieties, but less fat than duck and goose eggs. The fat profile includes both healthy amounts of unsaturated fatty acids such as Omega-3 fatty acids and saturated fats.

3) Guinea fowl eggs and Omega-3. It is presumed guinea eggs provide important amounts of Omega-3 fatty acids, similar to free range chicken eggs. This is because guinea fowl are quite feral poultry and like to roam, eat plenty of insects, small reptiles and even small mammals along with seeds, grass and fruits. Even when fed a conventional diet, they will still rely on foraging for most of their nutrition, hence the eggs’ good content of Omega-3. The fatty acid is known to provide benefits for the brain and, together with other fats in the yolk and protein in the whole egg, combat mental fatigue, support learning and memory and reduce brain fog.

4) Source of cholesterol. It is safe to assume that guinea fowl eggs are an important source of dietary cholesterol and theorized to contain slightly more cholesterol than domestic chicken, but a lot less than duck, goose and turkey and quail eggs. One whole guinea fowl egg (which is slightly smaller than a large chicken egg) can provide roughly half the recommended daily intake of cholesterol for an average adult on a 2,000 kcal a day diet, while 100 g of whole guinea eggs can provide the entire RDI of cholesterol. One or two eggs a day can be extremely healthy as the cholesterol in the yolks has a strong protective effect on the nervous system.

5) B vitamin profile. All eggs, guinea included, are animal products and will naturally contain important amounts of most, if not all essential B vitamins. Like all other egg varieties, guinea too provide the all-important vitamin B9 and vitamin B12, crucial for brain development of babies in the womb and preventive of degenerative diseases of the nervous system like multiple sclerosis. Other B vitamins in guinea eggs include thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5) and pyridoxine (B6).

6) Rich in choline. Guinea fowl, duck, goose and free range chicken eggs are all rich sources of dietary choline, a B vitamin-like nutrient known for its benefits on the brain and nervous system. Preliminary research suggests choline deficiency is a risk factor for liver disease such as fatty liver disease, cardiovascular and neurological disorders. Dietary choline is especially important for pregnant women because it helps with brain and nervous system development of the baby in the womb as well as after birth. The nutrient in guinea fowl eggs is good for memory and shown to reduce the risk of neural tube defects of the brain, spinal cord and spine in newborn babies.

7) Source of vitamin A. Guinea fowl left to forage for food and only minimally sustained with conventional feed produce intense yellow-orange colored egg yolks that are rich in pro-vitamin A antioxidants like lutein, zeaxanthin and beta-carotene. Some of the benefits of these pro-vitamin A antioxidants include protecting the retina from sunlight radiation damage, promoting skin health and boosting immunity.

8) Minerals in guinea fowl eggs. Sodium, potassium, calcium, magnesium, zinc, copper and iron. Existing research shows the eggs are good sources of several dietary minerals and contribute to cardiovascular function, notably better blood pressure levels (from potassium) and improved arrhythmia (from magnesium), strong bones and teeth (from calcium), reduced fatigue and elevated energy levels (from iron, magnesium and B vitamins) and better immunity (from zinc, copper and vitamin A).

Guinea fowl eggs may also contain vitamin D, phosphorus and trace amounts of vitamins E and K.

Guinea fowl eggs vs chicken eggs. Guinea eggs compared to chicken eggs have a similar taste and appearance and provide a similar nutrition. It is likely though that guinea eggs nutritional profile is superior to that of domestic chicken fed a conventional diet and more similar to the nutritional profile of free range chicken due to their strong predisposition for foraging.

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