Eggs, quail, whole, raw

Quail eggs are small eggs from quails. The figures here describe whole, raw eggs, including both the white and yolk. Per 100g, they provide 13g of protein and 11g of fat, of which 3.1g is saturated fat. Their energy content is 630 kJ.

Protein supports the growth and repair of body tissues. Quail eggs also contain riboflavin, which helps the body release energy from food. Their fat, saturated fat and energy content are relevant when monitoring dietary intake. Raw quail eggs can carry bacteria that cause food poisoning; thorough cooking reduces this risk. Full nutrient figures are provided in the tables below.