34 forms & preparations
Dietary labels are inferred automatically from Egg, quail, whole, fresh, raw's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Very good nutrient density 40/100
How many beneficial nutrients Egg, quail, whole, fresh, raw delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Egg, quail, whole, fresh, raw come from — the split across carbs, fat & protein.
1% from carbs
-
Carbs 1%0.4 g per serving
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Fat 65%11.1 g per serving
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Protein 34%13.1 g per serving
What Egg, quail, whole, fresh, raw is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 0.4 g | |
| Dietary Fiber | 0.0 g | |
| Total Sugars | 0.4 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 11.1 g | |
| Saturated Fat | 3.6 g | |
| Monounsaturated Fat | 4.3 g | — |
| Polyunsaturated Fat | 1.3 g | — |
| Omega-3 Fatty Acids | 44.0 mg | — |
| Omega-6 Fatty Acids | 940.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 0.0 mg | — |
| Myristic Acid | 53.0 mg | — |
| Palmitic Acid | 2,666.0 mg | — |
| Stearic Acid | 838.0 mg | — |
| Palmitoleic Acid | 473.0 mg | — |
| Oleic Acid | 3,851.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 940.0 mg | — |
| Arachidonic Acid | 122.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 13.1 g | |
| Histidine | 315.0 mg | — |
| Isoleucine | 816.0 mg | — |
| Leucine | 1,146.0 mg | — |
| Lysine | 881.0 mg | — |
| Methionine | 421.0 mg | — |
| Phenylalanine | 737.0 mg | — |
| Threonine | 641.0 mg | — |
| Tryptophan | 209.0 mg | — |
| Valine | 940.0 mg | — |
| Alanine | 762.0 mg | — |
| Arginine | 835.0 mg | — |
| Aspartic Acid | 1,294.0 mg | — |
| Cystine | 311.0 mg | — |
| Glutamic Acid | 1,662.0 mg | — |
| Glycine | 434.0 mg | — |
| Proline | 518.0 mg | — |
| Serine | 992.0 mg | — |
| Tyrosine | 543.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 156.0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | 1.4 mcg | |
| Vitamin E | 1.1 mg | |
| Vitamin K | 0.3 mcg | |
| Thiamin (B1) | 0.1 mg | |
| Riboflavin (B2) | 0.8 mg | |
| Niacin (B3) | 0.2 mg | |
| Vitamin B6 | 0.2 mg | |
| Folate (B9) | 66.0 mcg | |
| Vitamin B12 | 1.6 mcg | |
| Pantothenic Acid (B5) | 1.8 mg | |
| Choline | 263.4 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 64.0 mg | |
| Iron | 3.7 mg | |
| Magnesium | 13.0 mg | |
| Phosphorus | 226.0 mg | |
| Potassium | 132.0 mg | |
| Sodium | 141.0 mg | |
| Zinc | 1.5 mg | |
| Copper | 0.1 mg | |
| Manganese | 0.0 mg | |
| Selenium | 32.0 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 844.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 1.1 g | — |
About Egg, quail, whole, fresh, raw
Eggs are one of the most versatile and affordable foods in the kitchen, and the chicken egg is by far the most common on grocery shelves. Each large egg packs about 70 to 80 calories into a tidy package of high-quality, complete protein, with the yolk carrying most of the vitamins, healthy fats, and nutrients such as choline, vitamin D, vitamin B12, lutein, and zeaxanthin. Once feared for their cholesterol, eggs are now recognized as a nutritious choice for most people when eaten in reasonable amounts.
They are endlessly adaptable, scrambled, fried, poached, boiled, or baked into countless dishes, and they do essential work in cooking, binding meatballs, leavening cakes, enriching breads, and thickening custards and sauces. Eggs are sold by grade and size, from medium to jumbo, and by production style such as cage-free, free-range, or pasture-raised, and they keep for several weeks refrigerated.
Cook them until the whites are set for food safety, and store them in their carton in the coldest part of the fridge rather than the door.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Egg, quail, whole, fresh, raw?
There are 158 calories in 100 g of Egg, quail, whole, fresh, raw, or about 14 calories in 1 egg (9 g).
How much protein is in Egg, quail, whole, fresh, raw?
Egg, quail, whole, fresh, raw contains 13.1 g of protein per 100 g.
How many carbs are in Egg, quail, whole, fresh, raw?
Egg, quail, whole, fresh, raw has 0.4 g of carbohydrates per 100 g.
How much fat is in Egg, quail, whole, fresh, raw?
Egg, quail, whole, fresh, raw provides 11.1 g of total fat per 100 g.
What is Egg, quail, whole, fresh, raw a good source of?
Egg, quail, whole, fresh, raw is an excellent source of Vitamin B12 (66% DV), Riboflavin (B2) (61% DV), Selenium (58% DV), Choline (48% DV), Pantothenic Acid (B5) (35% DV) and Protein (26% DV) and a good source of Phosphorus, Vitamin A (RAE), Folate (B9), Zinc and Thiamin (B1) (per 100 g). Daily Values are based on a 2,000-calorie diet.