France — ANSES CIQUAL
Quail egg, raw
Per-100 g nutrient composition · meat, egg and fish.
A neutral nutrient reference — not veterinary or dietary advice.
Nutrients (53)
| Nutrient | Value | Unit |
|---|---|---|
| Energy, Regulation EU No 1169/2011 | 639 | kJ/100g |
| Energy, Regulation EU No 1169/2011 | 154 | kcal/100g |
| Energy, N x Jones' factor, with fibres | 639 | kJ/100g |
| Energy, N x Jones' factor, with fibres | 154 | kcal/100g |
| Water | 74.4 | g/100g |
| Protein | 13.1 | g/100g |
| Protein, crude, N x 6.25 | 13.1 | g/100g |
| Carbohydrate | 0.41 | g/100g |
| Fat | 11.1 | g/100g |
| Sugars | 0.4 | g/100g |
| Starch | 0 | g/100g |
| Fibres | 0 | g/100g |
| Polyols | 0 | g/100g |
| Ash | 1.1 | g/100g |
| Alcohol | 0 | g/100g |
| Organic acids | 0 | g/100g |
| FA saturated | 3.56 | g/100g |
| FA mono | 4.32 | g/100g |
| FA poly | 1.32 | g/100g |
| FA 4:0 | 0 | g/100g |
| FA 6:0 | 0 | g/100g |
| FA 8:0 | 0 | g/100g |
| FA 10:0 | 0 | g/100g |
| FA 12:0 | 0 | g/100g |
| FA 14:0 | 0.053 | g/100g |
| FA 16:0 | 2.67 | g/100g |
| FA 18:0 | 0.84 | g/100g |
| FA 20:5 5c,8c,11c,14c,17c (n-3) EPA | 0 | g/100g |
| FA 22:6 4c,7c,10c,13c,16c,19c (n-3) DHA | 0 | g/100g |
| Cholesterol | 844 | mg/100g |
| Salt | 0.35 | g/100g |
| Calcium | 64 | mg/100g |
| Copper | 0.062 | mg/100g |
| Iron | 3.65 | mg/100g |
| Magnesium | 13 | mg/100g |
| Manganese | 0.038 | mg/100g |
| Phosphorus | 226 | mg/100g |
| Potassium | 132 | mg/100g |
| Sodium | 141 | mg/100g |
| Zinc | 1.47 | mg/100g |
| Retinol | 155 | µg/100g |
| Beta-carotene | 11 | µg/100g |
| Vitamin D | 1.4 | µg/100g |
| Vitamin E | 1.08 | mg/100g |
| Vitamin K1 | 0.3 | µg/100g |
| Vitamin C | 0 | mg/100g |
| Vitamin B1 or Thiamin | 0.13 | mg/100g |
| Vitamin B2 or Riboflavin | 0.79 | mg/100g |
| Vitamin B3 or Niacin | 0.15 | mg/100g |
| Vitamin B5 or Pantothenic acid | 1.76 | mg/100g |
| Vitamin B6 | 0.15 | mg/100g |
| Vitamin B9 or Folate | 66 | µg/100g |
| Vitamin B12 | 1.58 | µg/100g |
Source
ANSES CIQUAL — French food composition table (Licence Ouverte / Etalab 2.0). Food code 22050. Original source.
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