National Nutrient Database
National Nutrient Database for Standard Reference
Release 25
Basic Report

Nutrient data for 01140, Egg, quail, whole, fresh, raw

Modifying household measures

Nutrient values and weights are for edible portion

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Nutrient Unit
Value per 100.0g

egg
9g
Proximates
Water g 74.35 6.69
Energy kcal 158 14
Protein g 13.05 1.17
Total lipid (fat) g 11.09 1.00
Carbohydrate, by difference g 0.41 0.04
Fiber, total dietary g 0.0 0.0
Sugars, total g 0.40 0.04
Minerals
Calcium, Ca mg 64 6
Iron, Fe mg 3.65 0.33
Magnesium, Mg mg 13 1
Phosphorus, P mg 226 20
Potassium, K mg 132 12
Sodium, Na mg 141 13
Zinc, Zn mg 1.47 0.13
Vitamins
Vitamin C, total ascorbic acid mg 0.0 0.0
Thiamin mg 0.130 0.012
Riboflavin mg 0.790 0.071
Niacin mg 0.150 0.013
Vitamin B-6 mg 0.150 0.013
Folate, DFE µg 66 6
Vitamin B-12 µg 1.58 0.14
Vitamin A, RAE µg 156 14
Vitamin A, IU IU 543 49
Vitamin E (alpha-tocopherol) mg 1.08 0.10
Vitamin D (D2 + D3) µg 1.4 0.1
Vitamin D IU 55 5
Vitamin K (phylloquinone) µg 0.3 0.0
Lipids
Fatty acids, total saturated g 3.557 0.320
Fatty acids, total monounsaturated g 4.324 0.389
Fatty acids, total polyunsaturated g 1.324 0.119
Cholesterol mg 844 76
Other
Caffeine mg 0 0