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Nutritional Info: Egg, quail, whole, fresh, raw

The USDA reference number for this food is: 01140
Note that a ~ (tilde character) next to any nutrient means that we don't have data on that item.
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Nutritional Data for Egg, quail, whole, fresh, raw

Nutrition Facts

Serving Size: 1 egg (9g or 0.3 oz)
 

Amount Per Serving

 

Calories

14
Calories from Fat 9
 

% Daily Value*

 

Total Fat

1g
2%
 
Saturated Fat 0g2%
 
Trans Fat 0g
 

Cholesterol

76mg
25%
 

Sodium

13mg
1%
 

Total Carbohydrate

0g
0%
 
Dietary Fiber 0g0%
 
Sugars 0g
 

Protein

1g
 
Vitamin A1% · Vitamin C0%
 
Calcium1% · Iron2%
 
*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Contents

Common Quail Eggs
Common Quail Eggs

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Standard measures for this food:

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Calories

Calories

Serving Size: 1 egg (9g or 0.3 oz)
kcal*kjoules*RDI%
 
Total Calories14 kcal59 kJ1%
 
from Carbs0.1 kcal0.57 kJ
 
from Fat9 kcal37.67 kJ
 
from Protein5.1 kcal21.43 kJ
 
from Alcohol0 kcal0 kJ
 
*The unit "kcal" or kilocalories are what most American's think of as 1 Calorie. Other countries use the unit kilojoule (kJ) to measure Food Energy. 1 kcal is equal to 4.184 kilojoules.

Energy and Calorie info for 9 grams of Egg, quail, whole, fresh, raw


Vitamin Content

Vitamin Content

Serving Size: 1 egg (9g or 0.3 oz)
AmountRDI%
 
Vitamin A 48.87 IU 1%
 
Vitamin B6 0.0135 mg 1%
 
Vitamin B12 0.1422 mcg 2%
 
Vitamin B12, Added 0 mcg 0%
 
Vitamin C 0 mg 0%
 
Vitamin D 4.95 IU 1%
 
Vitamin D2 ~
 
Vitamin D3 0.126 mcg ~
 
Vitamin D (D2 + D3) 0.126 mcg 1%
 
Vitamin E (Alpha-tocopherol) 0.0972 mg 0%
 
Vitamin E, Added 0 mg 0%
 
Vitamin K 0.027 mcg 0%
 
Thiamin 0.0117 mg 1%
 
Riboflavin 0.0711 mg 4%
 
Niacin 0.0135 mg 0%
 
Pantothenic Acid 0.15849 mg 2%
 
Folate 5.94 mcg 1%
 
Folate, Food 5.94 mcg 1%
 
Folate, DFE 5.94 mcg DFE 1%
 
Choline 23.706 mg ~
 
Betaine ~
 
*Daily Value not established for starred items.
~Data not available for tilde (~) items.
The chart below shows how much of the recommended daily intake (RDI) of each vitamin that 9g (0.32 oz) of Egg, quail, whole, fresh, raw contains. Vitamin RDI for 9 grams of Egg, quail, whole, fresh, raw


Mineral Content

Mineral Content

Serving Size: 1 egg (9g or 0.3 oz)
AmountRDI%
 
Calcium 5.76 mg 1%
 
Iron 0.3285 mg 2%
 
Magnesium 1.17 mg 0%
 
Phosphorus 20.34 mg 2%
 
Potassium 11.88 mg 0%
 
Sodium 12.69 mg 1%
 
Zinc 0.1323 mg 1%
 
Copper 0.00558 mg 0%
 
Manganese 0.00342 mg 0%
 
Selenium 2.88 mcg 4%
 
Fluoride ~
 
*Daily Value not established for starred items.
~Data not available for tilde (~) items.
The chart below shows how much of the recommended daily intake (RDI) of each mineral that 9g (0.32 oz) of Egg, quail, whole, fresh, raw contains. Mineral RDI for 9 grams of Egg, quail, whole, fresh, raw


Protein and Amino Acids

Protein & Aminos

Serving Size: 1 egg (9g or 0.3 oz)
AmountRDI%*
 
Protein1.1745g2%
 

Essential Aminos

 
Histidine0.02835 g4%
 
Isoleucine0.07344 g5%
 
Leucine0.10314 g4%
 
Lysine0.07929 g4%
 
Methionine0.03789 g
 
Phenylalanine0.06633 g
 
Threonine0.05769 g5%
 
Tryptophan0.01881 g7%
 
Valine0.0846 g5%
 

Non-essential Aminos

 
Arginine0.07515 g
 
Alanine0.06858 g
 
Aspartate0.11646 g
 
Cystine0.02799 g
 
Glutamate0.14958 g
 
Glycine0.03906 g
 
Hydroxyproline
 
Proline0.04662 g
 
Serine0.08928 g
 
Tyrosine0.04887 g
 
Methionine + Cystine† 0.06588 g 6
 
Phenylalanine + Tyrosine† 0.1152 g 11
 
* Amino acid RDI's are based on the World Health Organization's recommended daily intake for an adult human weighing 70 kg (154.3 pounds). "Protein and amino acid requirements in human nutrition". WHO Press, page 150.

† The World Health Organization provides a single recommended daily intake for the combinations of Methionine and Cysteine and the combination of Phenylalanine and Tyrosine.

Arginine, Cystine and Tyrosine are required by infants and growing children and we have therefore included them in the list of essential amino acids. [Imura K, Okada A (1998). "Amino acid metabolism in pediatric patients"]

~Data not available for tilde (~) items.
Proteins are made up of chains of amino acids. A complete protein contains all essential amino acids. We are currently compiling pages describing the benefits of nutrients and recently wrote about the benefits of Arginine. The chart below is a visual guide showing how complete the protein in Egg, quail, whole, fresh, raw is. The chart shows all amino acid and amino combinations for which the World Health Organization (WHO) publish a recommended daily intake (RDI).

The chart below shows the balance of essential amino acids in 9g (0.32 oz) of Egg, quail, whole, fresh, raw. The distance from the center shows how much each amino acid contributions to your recommended daily intake (RDI). Please note that this chart is for 9g (0.32 oz) of this food item. Increasing the weight will show a larger contribution to your RDI.
How complete a protein is 9 grams of Egg, quail, whole, fresh, raw


Carbohydrate Content

Carbohydrates

Serving Size: 1 egg (9g or 0.3 oz)
AmountRDI%
 
Total Carbohydrates0.0369g0%
 
Dietary Fiber0g0%
 
Starch~
 
Sugars0.036g
 
Sucrose~
 
Glucose~
 
Fructose~
 
Lactose~
 
Maltose~
 
Galactose~
 
~Data not available for tilde (~) items.
9g (0.32 oz) grams of Egg, quail, whole, fresh, raw contains 0.0369 grams of carbohydrates which is 0% of your recommended daily carbohydrate intake acording to the Food and Drug Administration guidelines for a 2000 calorie diet. The table below shows how much this food contributes to your recommended daily intake for different total daily calories consumed.

Percent of your daily carbohydrates that 9 grams of Egg, quail, whole, fresh, raw contributes


Fats and Fatty Acids

Fatty Acids & Fat

Serving Size: 1 egg (9g or 0.3 oz)
AmountRDI%
 
Total Fat0.9981g2%
 
Total Omega-3 Fatty Acids0.00396g
 
Total Omega-6 Fatty Acids0.09558g
 
Total Trans Fatty Acids~
 
Total Trans-monoenoic Fatty Acids~
 
Total Trans-polyenoic Fatty Acids~
 

Total Saturated Fats (Bad Fats)

0.32013g2%
 
Arachidic Acid   [Eicosanoic Acid]~
 
Behenic Acid   [Docosanoic Acid]~
 
Butyric Acid   [Butanoic Acid]0g
 
Capric Acid   [Decanoic Acid]0g
 
Caproic Acid   [Hexanoic Acid]0g
 
Caprylic Acid   [Octanoic Acid]0g
 
Lauric Acid   [Dodecanoic Acid]0g
 
Lignoceric Acid   [Tetracosanoic Acid]~
 
Margaric Acid   [Heptadecanoic Acid]~
 
Myristic Acid   [Tetradecanoic Acid]0.00477g
 
Palmitic Acid   [Hexadecanoic Acid]0.23994g
 
Pentadecanoic Acid   [Pentadecanoic Acid]~
 
Stearic Acid   [Octadecanoic Acid]0.07542g
 
Tridecanoic Acid   [Tridecanoic Acid]~
 

Total Monounsaturated Fat (Good Fats)

0.38916g
 
16:1 c~
 
16:1 t~
 
18:1 c~
 
18:1 t~
 
18:1-11t (18:1t n-7)~
 
22:1 c~
 
22:1 t~
 
Erucic Acid   [Docosenoic Acid]0g
 
Gadoleic Acid   [Eicosenoic Acid]0g
 
Heptadecenoic Acid   [Heptadecenoic Acid]~
 
Myristoleic Acid   [Tetradecenoic Acid]~
 
Nervonic Acid   [Cis-Tetracosenoic Acid]~
 
Oleic Acid   [Octadecenoic Acid]0.34659g
 
Palmitoleic Acid   [Hexadecenoic Acid]0.04257g
 
Pentadecenoic Acid   [Pentadecenoic Acid]~
 

Total Polyunsaturated Fat (Good Fats)

0.11916g
 
18:2 CLAs~
 
18:2 i~
 
18:2 n-6 c,c~
 
18:2 t not further defined~
 
18:2 t,t~
 
18:3i~
 
20:3 n-3~
 
20:3 n-6~
 
20:4 n-6~
 
21:5~
 
22:4~
 
Alpha-Linolenic Acid~
 
Arachidonic Acid   [Eicosatetraenoic Acid]0.01098g
 
Clupanodonic Acid   [Docosapentaenoic Acid (DPA)]0g
 
Docosahexaenoic Acid (DHA)   [Docosahexaenoic Acid (DHA)]0g
 
Eicosadienoic Acid   [Eicosadienoic Acid]~
 
Eicosatrienoic Acid   [Eicosatrienoic Acid]~
 
Gamma-Linolenic Acid   [Gamma-Linolenic Acid]~
 
Linoleic Acid   [Octadecadienoic Acid]0.0846g
 
Linolenic Acid   [Octadecatrienoic Acid]0.00396g
 
Parinaric Acid   [Octadecatetraenoic Acid]0g
 
Timnodonic Acid   [Eicosapentaenoic Acid (EPA)]0g
 
The common name for each fatty acid is shown with the systematic name in square parentheses.

~Data not available for tilde (~) items.
The chart below shows good fats in Egg, quail, whole, fresh, raw in relation to bad fats. Read more about each type of fat and fatty acid below.
Good Fat and Bad Fat comparison for 9 grams of Egg, quail, whole, fresh, raw
Polyunsaturated Fats: Polyunsaturated fat can be found mostly in nuts, seeds, fish, algae, leafy greens, and krill. Whole food sources are always best, as processing and heating may damage polyunsaturated fats.

Monounsaturated Fats: Foods containing monounsaturated fats reduce LDL (bad) cholesterol, while possibly increasing HDL (good) cholesterol. ["You Can Control Your Cholesterol: A Guide to Low-Cholesterol Living". Merck & Co. Inc.]


Trans Fatty Acids: The National Academy of Sciences has concluded there is no safe level of trans fat consumption. This is because any incremental increase in trans fat intake increases the risk of coronary heart disease. [Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press. p. 504]

Saturated Fats: Consumption of saturated fat is a risk factor for cardiovascular disease in the view of the Canadian Heart and Stroke Foundation, the American Heart Association, the British Heart Foundation, the National Heart Foundation of Australia, the National Heart Foundation of New Zealand and the World Heart Federation.

In children, consumption of monounsaturated oils is associated with healthier serum lipid profiles (a group of tests that are often ordered together to determine risk of coronary heart disease.). ["A cross-sectional study of dietary habits and lipid profiles. The Rivas-Vaciamadrid study". Eur. J. Pediatr.].

Omega-3 fatty acids in fish oil, fish and seafood have been shown to lower the risk of heart attacks. [National Institute of Health (August 1, 2005). "Omega-3 fatty acids, fish oil, alpha-linolenic acid"].

Omega-6 fatty acids in sunflower oil and safflower oil may also reduce the risk of cardiovascular disease. [Willett WC (September 2007). "The role of dietary n-6 fatty acids in the prevention of cardiovascular disease". Journal of Cardiovascular Medicine].

In one study, Omega-3 fatty acids reduced prostate tumor growth, slowed histopathological progression, and increased survival. [Mihelin M, Trontelj JV, Stålberg E (August 1991). "Muscle fiber recovery functions studied with double pulse stimulation". Muscle & Nerve 1].

A study published in the Journal of the National Cancer Institute showed that High levels of docosahexaenoic acid were associated with a reduced risk of breast cancer. [Pala V, Krogh V, Muti P, et al. (July 2001). "Erythrocyte membrane fatty acids and subsequent breast cancer: a prospective Italian study". Journal of the National Cancer Institute 93]

Other Nutrients

Other Nutrients

Serving Size: 1 egg (9g or 0.3 oz)
Amount
 
Alcohol0g
 
Water6.6915g
 
Ash0.099g
 
Caffeine0mg
 
Theobromine0mg
 
Cholesterol75.96mg
 
Phytosterols~
 
Campesterol~
 
Stigmasterol~
 
Beta-sitosterol~
 
~Data not available for tilde (~) items.


Diet and Weight Loss Scores

Diet or Weight Loss Program Score out of 100
(higher is better)
Higher Fiber, Low Fat Diet (e.g. Weight Watchers) 100
Athletic Diet - Low Fat, High Protein and Carbs 0
Low Fat Diet (e.g. Jenny Craig) 0
Low Carb Diet (e.g. Atkins Diet) 98
Low Cholesterol Diet 14
Low Sodium Diet 94
Low Glycemic Index Diet (e.g. South Beach Diet) 92
Low Protein Diet 88
Horizontal bar chart


How long will it take to burn 14 calories and lose weight

To lose weight, you need to burn more calories than you consume. The table below shows how long you need to perform various types of exercise to burn the 14 calories contained in 9g (0.32 oz)g of Egg, quail, whole, fresh, raw. The calorie burn rates for each exercise are included and are based on the US Department of Health and Human Services Dietary Guidelines for Americans.
Amount of Moderate Exercise to burn 14 calories
Stretching5 mins(180 cal/hr)
Walking (3.5 mph)3 mins(280 cal/hr)
Bicycling (<10 mph)3 mins(290 cal/hr)
Dancing3 mins(330 cal/hr)
Light gardening/yard work3 mins(330 cal/hr)
Golf (walking and carrying clubs)3 mins(330 cal/hr)
Hiking2 mins(370 cal/hr)
Amount of Vigorous exercise to burn 14 calories
Weight lifting (vigorous effort)2 mins(440 cal/hr)
Heavy yard work (chopping wood)2 mins(440 cal/hr)
Basketball (vigorous)2 mins(440 cal/hr)
Walking (4.5 mph)2 mins(460 cal/hr)
Aerobics2 mins(480 cal/hr)
Swimming (slow freestyle laps)2 mins(510 cal/hr)
Running/jogging (5 mph)1 min(590 cal/hr)
Bicycling (>10 mph)1 min(590 cal/hr)
Exercise profile for 9g (0.32 oz) of Egg, quail, whole, fresh, raw

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USDA SR23 2010 Nutritional Data on SkipThePie.org. "Egg, quail, whole, fresh, raw" SkipThePie.org. Ed. SkipThePie 2011. SkipThePie.org. 1 Nov 2014 http://skipthepie.org/dairy-and-egg-products/egg-quail-whole-fresh-raw/

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