Pickled Quail Eggs
Packaged product Milch und Eier Conner's
Pickled Quail Eggs contains 89 kcal per 100 g. A Serving, 1 portion, 28 g (28 g) provides about 25 kcal.
Roughly 53 % of its calories come from fat, with 31 % from protein and 16 % from carbohydrates (estimated with general energy factors).
That is less energy than the typical item in Milch und Eier on FoodFactly, where the median is 248 kcal per 100 g across 42.808 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 89,3 kcal | |
| Total fat L | 5,4 g | 7 % |
| Saturated fat L | 0 g | 0 % |
| Trans fat L | 0 g | |
| Cholesterol L | 232 mg | 77 % |
| Sodium L | 357 mg | 16 % |
| Total carbohydrates L | 3,6 g | 1 % |
| Dietary fiber L | 0 g | 0 % |
| Total sugars L | 0 g | |
| Protein L | 7,1 g | 14 % |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 31 %
- Carbohydrates 16 %
- Fat 53 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein7,1 gbelow the median for Milch und Eier (median 8 g)
- Fiber0 gin the lowest quarter of Milch und Eier (median 0,59 g)
- Sugars0 gin the lowest quarter of Milch und Eier (median 3,8 g)
- Fat5,4 gbelow the median for Milch und Eier (median 10,2 g)
- Saturated fat0 gin the lowest quarter of Milch und Eier (median 4,3 g)
- Sodium357 mgabove the median for Milch und Eier (median 236 mg)
- Protein per 100 kcal8 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Conner's
- Barcode
- 0817071004383
- Label serving
- 1 portion (28 g)
- Category
- Milch und Eier
Ingredients
Ingredients not reported.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Milk Monaka Lalasweet | 89 | 0 g | 15 g | 5 g |
| Dill Garlic Yogurt Dyna | 89 | 10,7 g | 7,1 g | 1,8 g |
| butternut curry maya maimsl | 89 | 0 g | 8,9 g | 6,3 g |
| Egg White Wrap Egglife | 89 | 17,9 g | 0 g | 0 g |
| Fiber Lowfat Yogurt Dannan | 89 | 3,1 g | 15,7 g | 1,6 g |
| Vanilla All Natural Greek Style Yoghurt Tamar Valley Dairy Kids | 89 | 6,4 g | 4,5 g | 3,5 g |
| Lowfat Yogurt Friendly Farms | 89 | 3,6 g | 17,9 g | 0,89 g |
| Low Fat Yogurt Tubes Great Value | 89 | 3,6 g | 16,1 g | 0,89 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Pickled Quail Eggs?
100 g of Pickled Quail Eggs has 89 kcal. Serving, 1 portion, 28 g (28 g): about 25 kcal.
How much protein is in Pickled Quail Eggs?
Pickled Quail Eggs contains 7,1 g of protein per 100 g (14 % of the 50 g Daily Value), or 2 g in Serving, 1 portion, 28 g (28 g). About 31 % of its calories come from protein. Compared with other Milch und Eier, that is below the median (median 8 g).
How many carbs are in Pickled Quail Eggs?
Pickled Quail Eggs has 3,6 g of total carbohydrates per 100 g, including 0 g of fiber and 0 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Pickled Quail Eggs?
Pickled Quail Eggs contains 5,4 g of fat per 100 g, of which 0 g is saturated (0 % of the Daily Value).
How much sodium is in Pickled Quail Eggs?
100 g contains 357 mg of sodium, 16 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 24. September 2024. FoodFactly last checked it on 8. November 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 0817071004383. License: ODbL 1.0 (Open Food Facts). Source record dated 24. September 2024. Imported 8. November 2026.
Last updated: . Data quality score: 90/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.