United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  01140, Egg, quail, whole, fresh, raw
heading Nutrient Unit
Value per 100 g

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