Quail eggs
Packaged product Dairy and Eggs Ferme P. Brodeur
Quail eggs contains 144 kcal per 100 g. A serving, 9 g (9 g) provides about 13 kcal.
Roughly 69% of its calories come from fat, with 31% from protein and 0% from carbohydrates (estimated with general energy factors).
That is close to the median for dairy and eggs on FoodFactly (160 kcal per 100 g).
100 g provides 60% of the Daily Value for Vitamin B12, 35% of the Daily Value for Riboflavin (B2) and 31% of the Daily Value for Pantothenic acid (B5).
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 | 144 kcal | |
| Total fat L | 11.1 g | 14% |
| Saturated fat L | 2.6 g | 13% |
| Cholesterol L | 398 mg | 133% |
| Sodium L | 133 mg | 6% |
| Total carbohydrates L | 0 g | 0% |
| Dietary fiber L | 0 g | 0% |
| Total sugars L | 0 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 11.1 g | 22% |
| Vitamin A L | 182 µg | 20% |
| Vitamin C L | 0 mg | 0% |
| Vitamin D L | 1.9 µg | 9% |
| Vitamin E L | 1.4 mg | 10% |
| Thiamin (B1) L | 0.055 mg | 5% |
| Riboflavin (B2) L | 0.45 mg | 35% |
| Niacin (B3) L | 0.063 mg | 0.4% |
| Pantothenic acid (B5) L | 1.6 mg | 31% |
| Vitamin B6 L | 0.15 mg | 9% |
| Folate (B9) L | 34 µg | 9% |
| Vitamin B12 L | 1.5 µg | 60% |
| Calcium L | 76.8 mg | 6% |
| Iron L | 1.9 mg | 10% |
| Magnesium L | 11 mg | 3% |
| Phosphorus L | 204 mg | 16% |
| Potassium L | 134 mg | 3% |
| Zinc L | 1 mg | 9% |
| Copper L | 0.055 mg | 6% |
| Manganese L | 0.027 mg | 1% |
| Selenium L | 1.3 µg | 2% |
| Iodine L | 21 µg | 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%
- Fat 69%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein11.1 gin the lowest quarter of dairy and eggs (median 13 g)
- Sugars0 gin the lowest quarter of dairy and eggs (median 0.46 g)
- Fat11.1 gbelow the median for dairy and eggs (median 11.2 g)
- Saturated fat2.6 gin the lowest quarter of dairy and eggs (median 4.1 g)
- Sodium133 mgbelow the median for dairy and eggs (median 140 mg)
- Protein per 100 kcal7.7 gprotein density, useful for comparing foods with different calorie levels
- Water76.3 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Sugars and starch (1)
| Starch L | 0 g |
|---|
Carotenoids (1)
| Beta-carotene L | 0 µg |
|---|
Other components (2)
| Water L | 76.3 g |
|---|---|
| Alcohol L | 0 g |
Product details
- Brand
- Ferme P. Brodeur
- Barcode
- 0820103881517
- Quantity
- 15 eggs, Net: g.
- Label serving
- 9 g
- Category
- Quail eggs
- Packaging
- Plastic
- NOVA group
- 1 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Quail eggs.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Egg
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|---|---|---|---|---|
| Quail eggs Spring creek | 145 | 12.9 g | 0 g | 9.7 g |
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 0820103881517. License: ODbL 1.0 (Open Food Facts). Source record dated April 1, 2026. Imported November 7, 2026.
Last updated: . Data quality score: 100/100 (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.