34 %
Riboflavin contributes to normal energy-yielding metabolism, to the reduction of tiredness and fatigue, and to the maintenance of normal skin and normal vision.
How many calories are in quail eggs?
90.6kcal
in a 60 g egg
151 kcal per 100 g.
Source: UK CoFID 2021, record 12-815. Checked 5 October 2026.
6.7 gFat
7.7 gProtein
0 gFibre
34 %Daily riboflavin
What’s in a 60 g egg
More than half of a egg is water, which is why the calories stay low. What is left is mostly protein.
- 6.7 gFat
- 7.7 gProtein
- 43.4 gWater
- 2.2 gMinerals and the rest
Below average for eggs
Quail eggs are 151 kcal per 100 g. The 15 eggs in this database average 206.
Quail eggs151
Eggs average206
High in protein
Protein supplies 34 % of the calories; the UK “high protein” line is 20 %.
Protein, per egg7.7 g
Fat, per egg6.7 g
Vitamins and minerals in quail eggs
Two of the 8 reach the “high in” level, led by riboflavin.
None recorded
- Vitamin C
Show all 8 with amounts
Riboflavin (vitamin B2)0.47 mg, 34 %
Phosphorus138 mg, 20 %
Iron2.2 mg, 16 %
Niacin (vitamin B3)2.4 mg, 15 %
Thiamin (vitamin B1)0.08 mg, 7.1 %
Vitamin B60.09 mg, 6.4 %
Calcium38.4 mg, 4.8 %
Vitamin Cnone recorded
Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”.
What quail eggs don’t give you. And where to find it.
No recorded vitamin C, and only 11 % of the vitamin B6 reference intake and 12 % of the thiamin reference intake per 100 g.
Vitamin C
0mgin quail eggs
Find it inCherries, West Indian2150 % per 100 g
Vitamin B6
11%in quail eggs, per 100 g
Find it inWheatgerm184 % per 100 g
Thiamin (vitamin B1)
12%in quail eggs, per 100 g
Find it inWheatgerm164 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Quail eggs against other eggs
Per 100 g, quail eggs have the most riboflavin of the 3 here, ahead of eggs (chicken, whole, fried, without fat).
0.8mg
0.5mg
0.5mg
Eggs, quail, whole, rawthis page
Eggs, duck, whole, raw−0.3 mg
All values per 100 g, from the same dataset. Differences are against quail eggs.
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Questions about quail eggs
Four questions chosen by the facts above, so every food answers differently.
How many calories are in a portion of quail eggs?
A typical portion (60 g, one medium egg) gives 91 kcal. Per 100 g the figure is 151 kcal.
Is quail eggs high in riboflavin?
Yes. Eggs, quail, whole, raw have 0.79 mg riboflavin per 100 g, 56 % of the NRV, above the 30 % threshold for a “high in” claim.
Which vitamins and minerals do quail eggs have most of?
By share of the daily reference intake: riboflavin (0.79 mg, 56 %), phosphorus (230 mg, 33 %) and iron (3.7 mg, 26 %) per 100 g.
Are quail eggs a good source of protein?
Eggs, quail, whole, raw have 12.9 g protein per 100 g, 34 % of the energy, which meets the UK threshold for “high protein”.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 12-815, Eggs, quail, whole, raw, published by Public Health England under the Open Government Licence v3.0. Main data references: Posati and Orr (1979) Composition of foods, dairy and egg products, raw, processed and prepared. Agr. Handbook No 8-1. As Milk Products and Eggs Supplement 12-815, with fatty acids from Fatty Acids Supplement 12-881. Values are per 100 g of the edible part; a egg is 60 g, one medium egg, the usual UK portion for eggs. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 15 eggs kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample. Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More eggs
From the same group, with calories per 100 g, and the foods with the most riboflavin.
