Quail eggcalories and nutrition per 100 g
100 g raw
158kcal
Protein, fat and carbs per 100 g
- Protein
- 13 g
- 34% of energy
- Fat
- 11.1 g
- 65% of energy
- Carbs
- 0.4 g
- 1% of energy
- Fiber
- 0 g
- Sugar
- 0.4 g
- Boiled, 100 g
- 158 kcal
- Fried, 100 g
- 166 kcal
- egg (9 g)
- 14 kcal
On this page
Servings
| Serving | Calories | Protein | Fat | Carbs |
|---|---|---|---|---|
| egg · 9 g | 14 kcal | 1.2 g | 1 g | 0 g |
How cooking changes it
Per 100 g of cooked food. Yield is how many grams of cooked food 100 g raw makes: grains absorb water, meat loses it, and some vitamins break down.
| Method | Yield | Calories | Protein | Fat | Carbs |
|---|---|---|---|---|---|
| Raw | 100% | 158 kcal | 13 g | 11.1 g | 0.4 g |
| Boiled | 100% | 158 kcal | 13 g | 11.1 g | 0.4 g |
| Fried | 95% | 166 kcal | 13.7 g | 11.7 g | 0.4 g |
What to pair it with
Better cooked
Protein from cooked eggs is about 90% absorbed, from raw ones only about 50%; raw eggs also carry a salmonella risk.
Source: PMID 9772141
Vitamins and minerals per 100 g
Percent of the daily value for an adult woman aged 19–50. The calculator works out your own.
| Nutrient | Amount | % DV |
|---|---|---|
| Vitamin A | 156 mcg | 22% |
| Vitamin D | 1.4 mcg | 9% |
| Vitamin E | 1.1 mg | 7% |
| Vitamin K | 0.3 mcg | 0% |
| Vitamin B1 (thiamine) | 0.13 mg | 12% |
| Vitamin B2 (riboflavin) | 0.79 mg | 72% |
| Vitamin B3 (niacin) | 0.15 mg | 1% |
| Vitamin B6 (pyridoxine) | 0.15 mg | 12% |
| Vitamin B9 (folate) | 66 mcg | 17% |
| Vitamin B12 (cobalamin) | 1.6 mcg | 66% |
| Choline | 263 mg | 62% |
| Calcium | 64 mg | 6% |
| Iron | 3.7 mg | 20% |
| Magnesium | 13 mg | 4% |
| Phosphorus | 226 mg | 32% |
| Potassium | 132 mg | 5% |
| Sodium | 141 mg | 7% |
| Zinc | 1.5 mg | 18% |
| Selenium | 32 mcg | 58% |
| Copper | 0.06 mg | 7% |
| Manganese | 0.04 mg | 2% |
How much do you need?
Work out your daily targets and log this food in your diary — cooking method included.
Open the calculatorSimilar foods
Data: USDA FoodData Central, record “Egg, quail, whole, fresh, raw”.