International Journal of Scientific and Research Publications

IJSRP, Volume 3, Issue 5, May 2013 Edition [ISSN 2250-3153]


Nutrient Benefits of Quail (Coturnix Coturnix Japonica) Eggs
      Tanasorn Tunsaringkarn, Wanna Tungjaroenchai, Wattasit Siriwong
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.

Reference this Research Paper (copy & paste below code):

Tanasorn Tunsaringkarn, Wanna Tungjaroenchai, Wattasit Siriwong (2018); Nutrient Benefits of Quail (Coturnix Coturnix Japonica) Eggs; Int J Sci Res Publ 3(5) (ISSN: 2250-3153). http://www.ijsrp.org/research-paper-0513.php?rp=P171147
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