Because the hens are not even half as prolific egg layers as chicken or quail, and thus cannot be capitalized on by the food industry to contribute to human nutrition to a larger extent, there has been little interest in the nutritional value of partridge eggs and as a result very little nutritional information is available. Most partridge eggs nutrition facts are actually generalized data extrapolated from knowledge of the nutritional value of chicken and other eggs varieties.
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.
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