Egg Of Poultry Species Other then Chicken

DUCK EGGS:

1.One cooked duck egg provides about 15 percent of the total fat requirements of a normal person.
2.The duck egg also provides 9 grams of protein, equivalent to 18 percent the recommended daily value.
3.Duck eggs are much bigger in size than chicken eggs, while they are a bit smaller as compared to goose eggs.
4.They are highly nutritious and make a indispensable food item in several parts of the world.
5.Individuals who are allergic to chicken eggs rely on eggs laid by ducks for getting the health benefits of consuming eggs.Because duck eggs contain less water than regular chicken eggs, they are more nutrient dense. 
6.Duck eggs contain all nine essential amino acids, making them a complete protein food. The shell of duck eggs is rubbery and the shell membrane is tough.
7.This enables long transport of duck eggs without much damage. 
8.The yolk is deep orange in colour, which gives richness to the bakery products.

GOOSE EGGS:

1.Goose eggs are about three times the size of a chicken egg. The shell of a goose egg is considerably harder and the flavor is richer and more intense than conventional chicken eggs.
2.Many of the nutrients are similar to that of a chicken egg, but multiplied due to their larger size.
3.Goose egg provides 9 percent of the USDA recommended daily allowance of calcium, 19 percent of vitamin A and 29 percent of iron.
4.It offers 53.1 mg of selenium, about three and a half times the amount found in a chicken egg. A goose egg is also a good source of the carotenoid, a type of antioxidant, lutein which can help with eye and skin health. 
5.A goose egg provides 379 mg of choline, a nutrient grouped with the B vitamins.
6.The RDA for choline is 425 mg for most adult females and 550 mg for most adult males.
7.Choline plays an important role in the development of cells and cellular communication.
8.A lack of choline can affect liver disease, hardening of the arteries and neurological functioning.

QUAIL EGGS:

1.Quail eggs are an abundant source of useful trace elements and vitamins. Their  nutritional value is 3-4 times higher than that of chicken eggs.
2.They contain 13% protein which is higher than that of chicken eggs (11%).
3.Quail eggs contain 140 μgvitamin B1 compared to 50 μg in chicken eggs, and they contain twice as much vitamins A and B2.
4.And quail eggs provide five times as much iron and potassium as chicken eggs. They also are richer in phosphorus and calcium.
5.Due to their amazing content, quail eggs are considered as a dietary food. Quail eggs do not have “bad” cholesterol (LDL) and are very rich in “good” (HDL) cholesterol, so even older people can eat them.
6.Quail eggs is also said to posses medicinal properties against diseases like asthma, gastritis, stomach ulcer, duodenal ulcer etc., Quail eggs are believed to have aphrodisiac properties also.

TURKEY EGGS:
1.Turkey eggs are much larger than chicken eggs and feature a shell speckled with a reddish pattern.
2.They feature a harder shell and membrane, making them more challenging to crack.
3.Turkey eggs taste like chicken eggs and provide some of the same nutrition, but in greater quantities.
4.The nutrient content of turkey eggs are similar to that of chicken eggs but they are 50 % larger than chicken eggs.
5.Turkey eggs are edible, they make a great omelettes, and are really good in cakes. 
6.A turkey egg contains 737mg of cholesterol, three times to that of a single chicken egg, which is much higher than the daily recommendation of 300mg also.
7.Therefore turkey eggs are not recommended for people with hypercholesterolemia.
8.Turkey eggs are not commercially produced because it costs more to feed turkey hens and they produce fewer eggs than chickens.