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Egg Nutrition, Just the Quacks, Ma'am

Written by Diet Bites


Calcium, Protein, Fat, Carbohydrates in Eggs

Have you ever wondered about the nutritional difference in different varieties of eggs?

Well, me either - but for those Egg Wonderers, 'laid out below' are the nutritional fact comparisons for quail, duck, goose, turkey and the Top Quack - chicken eggs.

Each vary in size - and even the chicken's treasure comes out in different sizes, depending upon the species of bird.

Just look at all that protein that is mined within the goose egg! Who says that getting goose eggs are bad? It holds close to 20 impressive grams.

And yes, it also holds a lot of fat - but that's not what is standing out so much. It's all of those cholesterol milligrams - over 1200 of them. That's enough to block Godzilla's heart.

The egg of the quail is very tiny; it's generally fried and placed on top of other foods that are high in cholesterol values, such as steak - so it's a good thing that it's so tiny.

One contains less than 15 calories and one gram of total fat. It is virtually carbohydrate free - just like all of the other species. The cholesterol values are about 75 milligrams.

Egg Calories & Nutrition Facts Based on Size

Let's take a look at our data chart to see the values of the others:

Type, Raw State - Whole

Calories

Protein g

Fat g

Carb g

Calcium mg

Cholesterol mg

Lutein + Zeaxanthin mcg

DUCK

130

8.97

9.64

1.01

45

619

1.01

GOOSE

266

19.97

19.11

1.94

86

1,227

636

QUAIL

14

1.17

1

0.04

6

76

33

TURKEY

135

10.81

9.39

0.91

78

737

n/a

CHICKEN - EXTRA LARGE

80

7.04

5.57

0.43

30

237

185

JUMBO

90

7.93

6.26

0.49

33

266

209

LARGE

72

6.29

4.97

0.39

26

212

166

MEDIUM

63

5.54

4.37

0.34

23

186

146

SMALL

54

4.78

3.78

0.29

20

161

126

Lutein+Zeaxanthin Notes

What's all this mumbo jumbo? Both are carotenoids and carotenoids are plant pigments which add the colors to fruits and vegetables. These give watermelon their red shades, apricots and carrots their orange hues and so forth.

Both may play a roll in reducing the risks of major degenerative diseases by working as antioxidants.

In addition Lutein and Zeaxanthin may assist significantly in eye health.

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