Eggs, quail, whole, raw

12-815

Nutrition

g

Macronutrients

Energy
151kcal
630kj
Protein
12.9g
Fat
11.1g
Saturated fatty acids
3.1g
Monounsaturated fatty acids
4.9g
Polyunsaturated fatty acids
1.3g
Carbohydrate
Trace
Total sugars
Trace
Fibre (AOAC)

Minerals

Salt
Sodium
Potassium
Calcium
64mg
Magnesium
Phosphorus
230mg
Iron
3.7mg
Copper
Zinc
Chloride
Manganese
Selenium
Iodine

Vitamins

Carotene
Retinol equivalent
Vitamin D
Vitamin E
Vitamin K1
Thiamin
0.13mg
Riboflavin
0.79mg
Niacin
0.2mg
Vitamin B6
0.15mg
Vitamin B12
Folate
Vitamin C
0mg

Description

Analytical and literature sources

References

Posati and Orr (1979) Composition of foods, dairy and egg products, raw, processed and prepared. Agr. Handbook No 8-1. As Milk Products and Eggs Supplement 12-815, with fatty acids from Fatty Acids Supplement 12-881