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Are pheasant eggs good to eat? Yes, they are. Pheasant eggs are both edible and nutritious, providing roughly the same micro and macronutrient values as all other egg varieties. Like all eggs, pheasant too supply important amounts of protein with all essential amino acids, fats and cholesterol, B vitamins, vitamin D and dietary minerals like iron, phosphorus, potassium, magnesium, calcium and zinc.

How are pheasant eggs good for you? Pheasant eggs provide benefits for brain and nervous system health, immune system, energy metabolism, bones, skin, hair and muscles. Their varied nutritional profile is a source of multiple benefits that contribute to both physical and mental health.

What are the health benefits of pheasant eggs? While little is known about the nutritional properties of this egg variety, it should be noted that, as eggs of a chicken-related bird species, they provide a nutrition similar to that of chicken. Eggs from farmed pheasants have even stronger nutritional similarities to chicken because of their similar diets. As such, pheasant eggs provide the following nutrition and health benefits:
1) Source of quality protein. Eggs in general are good sources of protein, pheasant included, and provide all essential amino acids the body requires to keep us healthy, but cannot synthesize itself. Protein is especially good building and repairing muscle tissue and provides satiety, with possible benefits for weight loss. The amino acids that make up protein are used by the brain to synthesize neurotransmitters that regulate mood, appetite, sleep etc.

2) Good fat content. Pheasant eggs contain unsaturated, saturated fat and cholesterol and provide an overall significant fat intake if consumed regularly. It should be noted this particular variety has more egg yolk compared to chicken eggs for example, which means more fat content. Fat is important as food for the brain, helping reduce brain fog and support intellectual effort as well as contributes to better hair and skin appearance. It is also the basis for the absorption of fat soluble vitamins like vitamins A, D, E and K and carotenoid antioxidants.

3) Contain cholesterol, saturated fat and Omega-3. The egg yolk is a source of cholesterol which helps keep the brain and nervous system working optimally. Cholesterol is actually physically present in the brain and makes up the protective coating surrounding the tail of our nerve cells. It is believed it play an important role in preventing nervous system degeneration. A sufficient intake of dietary cholesterol from pheasant and other eggs also helps synthesize vitamin D for better immunity and endocrine health. Saturated fats produce no ill effects when consumed in limited amounts, while Omega-3, assumed to be present in the eggs of birds that enjoy a natural diet, helps the brain and nervous system develop in babies in the womb.

4) Moderate to low calorie content, no fiber. Pheasant eggs are expected to provide a moderately low calorie intake and, like all other animal products, contain no fiber. Soft boiled or poached pheasant eggs can be consumed occasionally by those with gastrointestinal conditions that require a limited intake of dietary fiber, such as gastritis.

5) Nutritional value. Pheasant eggs are believed to hold a good nutritional value and provide good amounts of B vitamins, especially vitamins B9 and B12, choline, vitamin D and trace amounts of vitamins A and E, calcium, iron, magnesium, phosphorus, potassium, selenium, sodium and zinc (all nutrients present in all eggs). B vitamins contribute to energy metabolism and, together with iron, help combat fatigue. Choline is good for memory and other cognitive functions. Vitamins D, A and zinc strengthen the immune system. Vitamin D, calcium and phosphorus support bone health.