Abstract: Cross-sectional study of quail eggs was conducted to evaluate the nutritional compositions of carbohydrate, fat, protein, calories, vitamin, minerals and sex hormones. The results showed that average of each whole quail egg weight was 10.67 g. Their contents of ash, carbohydrate, fat, protein and moisture were 1.06, 4.01, 9.89, 12.7 and 72.25 g 100g-1, respectively. Total energy in calories obtained was 156.50 kcal 100g-1 whole egg. The most essential amino acid found in egg whites, was leucine and the most non-essential amino acid was aspartic acid.