Guinea Fowl Egg - Free Range

Guinea fowl eggs aren’t all that different in appearance from chicken eggs. They’re a bit smaller and can have a stout-like appearance: pointier on the pointy end than a chicken egg.  Compared to a chicken egg, there is much more yolk than egg white in a guinea egg. Not to disappoint, guinea fowl eggs taste pretty similar to chicken eggs with just a few other differences: Guinea Eggs are Richer and Creamier Than Chicken Eggs Rich in protein. Whole guinea fowl egg is 10.1% to 13.5% protein. 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. Eggs of guinea fowl are very rich source of vitamins A, E and D3 that are essential for good health. Rich source of minerals such as 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).