Quail eggs
Packaged product Dairy and Eggs Spring Creek
Quail eggs contains 146 kcal per 100 g. A serving, 4 eggs, 41 g (41 g) provides about 60 kcal.
Roughly 60% of its calories come from fat, with 40% from protein and 0% from carbohydrates (estimated with general energy factors).
That is close to the median for dairy and eggs on FoodFactly (140 kcal per 100 g).
100 g provides 30% of the Daily Value for Vitamin D and 10% of the Daily Value for iron.
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 | 146 kcal | |
| Total fat L | 9.8 g | 13% |
| Saturated fat L | 3.7 g | 18% |
| Trans fat L | 0 g | |
| Cholesterol L | 244 mg | 81% |
| Sodium L | 122 mg | 5% |
| Total carbohydrates L | 0 g | 0% |
| Dietary fiber | not reported | |
| Total sugars | not reported | |
| Protein L | 14.6 g | 29% |
| Vitamin A L | 6.1 µg | 0.7% |
| Vitamin D L | 6.1 µg | 30% |
| Calcium L | 97.6 mg | 8% |
| Iron L | 1.8 mg | 10% |
| Potassium L | 122 mg | 3% |
% 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 40%
- Fat 60%
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
- Protein14.6 gin the top quarter of dairy and eggs (median 12 g)
- Fat9.8 gabove the median for dairy and eggs (median 9.5 g)
- Saturated fat3.7 gin the top quarter of dairy and eggs (median 3 g)
- Sodium122 mgin the lowest quarter of dairy and eggs (median 140 mg)
- Protein per 100 kcal10 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Spring Creek
- Barcode
- 4710745000215
- Quantity
- 74 g
- Label serving
- 4 eggs (41 g)
- Category
- Eggs
- Nutri-Score
- A as computed by Open Food Facts
Ingredients
Ingredients not reported.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Eggs Selection | 147 | 12.1 g | 0.86 g | 10.3 g |
| Egg Økologisk M/L 10stk Eldorado Unil as | 146 | 13 g | 0.3 g | 11 g |
| 6 økologiske egg fra Vingulmark Vingulmark | 146 | 12.5 g | 0.3 g | 10.5 g |
| Boîte de 6 oeufs Coop | 146 | 13 g | 0.3 g | 11 g |
| 6 British barn eggs Sainsbury's | 146 | 14.1 g | 0.5 g | 9.6 g |
| A-class Egg (free-range farming) Provo bio | 147 | 12.7 g | 0.83 g | 9.8 g |
| Tojás Szíjártó | 147 | 12.6 g | 0.77 g | 9.9 g |
| XL Eggs Nulaid | 147 | 12.6 g | 1 g | 10.3 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Quail eggs?
100 g of Quail eggs has 146 kcal. Serving, 4 eggs, 41 g (41 g): about 60 kcal.
Is Quail eggs high in protein?
Quail eggs contains 14.6 g of protein per 100 g (29% of the 50 g Daily Value), or 6 g in serving, 4 eggs, 41 g (41 g). About 40% of its calories come from protein. Compared with other dairy and eggs, that is among the highest quarter (median 12 g).
How many carbs are in Quail eggs?
Quail eggs has 0 g of total carbohydrates per 100 g. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Quail eggs?
Quail eggs contains 9.8 g of fat per 100 g, of which 3.7 g is saturated (18% of the Daily Value).
What vitamins and minerals does Quail eggs contain?
Per 100 g, the most notable amounts relative to the Daily Value are Vitamin D (30% DV) and iron (10% DV). The full list is in the vitamins and minerals table above.
How much sodium is in Quail eggs?
100 g contains 122 mg of sodium, 5% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated April 1, 2026. FoodFactly last checked it on November 8, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 4710745000215. License: ODbL 1.0 (Open Food Facts). Source record dated April 1, 2026. Imported November 8, 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.