Eggs, quail, whole, raw
12-815
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 151kcal
- Energy (kJ)
- 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
Minerals
- Salt
- Significant
- Sodium
- Significant
- Potassium
- Significant
- Calcium
- 64mg
- Magnesium
- Significant
- Phosphorus
- 230mg
- Iron
- 3.7mg
- Copper
- Significant
- Zinc
- Significant
- Chloride
- Significant
- Manganese
- Significant
- Selenium
- Significant
- Iodine
- Significant
Vitamins
- Carotene
- Significant
- Retinol equivalent
- Significant
- Vitamin D
- Significant
- Vitamin E
- Significant
- Thiamin
- 0.13mg
- Riboflavin
- 0.79mg
- Niacin
- 0.2mg
- Vitamin B6
- 0.15mg
- Vitamin B12
- Significant
- Folate
- Significant
- Vitamin C
- 0mg
Note
Where a nutrient is present in significant quantities, but there is no reliable information on the amount, the value is represented as “Significant”.
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