Eggs, quail, whole, raw

12-815
Public Health England

Nutrition

g

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

Potassium
Significant
Calcium
64mg
Magnesium
Significant
Phosphorus
230mg
Iron
3.7mg
Chloride
Significant
Manganese
Significant
Selenium
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
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