The diet you feed your dog determines his health
and life expectancy more than any other care!



Nutrient Units Value per
100 grams of
edible portion		 Sample
Count		 Std.
Error		 1 large
-------
50 g^1 large

Proximates

         

Water

g

75.84

23

0.103

37.920

Energy

kcal

147

0

 

73.500

Energy

kj

617

0

 

308.500

Protein

g

12.58

23

0.050

6.290

Total lipid (fat)

g

9.94

23

0.136

4.970

Ash

g

0.86

23

0.012

0.430

Carbohydrate, by difference

g

0.77

0

 

0.385

Fiber, total dietary

g

0.0

1

 

0.000

Sugars, total

g

0.77

2

 

0.385

Sucrose

g

0.11

2

 

0.055

Glucose (dextrose)

g

0.21

2

 

0.105

Fructose

g

0.11

2

 

0.055

Lactose

g

0.11

2

 

0.055

Maltose

g

0.11

2

 

0.055

Galactose

g

0.11

2

 

0.055

Minerals

Calcium, Ca

mg

53

23

0.711

26.500

Iron, Fe

mg

1.83

23

0.043

0.915

Magnesium, Mg

mg

12

23

0.112

6.000

Phosphorus, P

mg

191

23

2.666

95.500

Potassium, K

mg

134

23

3.008

67.000

Sodium, Na

mg

140

23

0.999

70.000

Zinc, Zn

mg

1.11

23

0.049

0.555

Copper, Cu

mg

0.102

23

0.011

0.051

Manganese, Mn

mg

0.038

23

0.001

0.019

Selenium, Se

mcg

31.7

4

4.518

15.850

Vitamins

Vitamin C, total ascorbic acid

mg

0.0

2

 

0.000

Thiamin

mg

0.069

8

0.003

0.035

Riboflavin

mg

0.478

23

0.010

0.239

Niacin

mg

0.070

4

0.004

0.035

Pantothenic acid

mg

1.438

2

 

0.719

Vitamin B-6

mg

0.143

1

 

0.071

Folate, total

mcg

47

23

4.966

23.500

Folic acid

mcg

0

0

 

0.000

Folate, food

mcg

47

23

4.966

23.500

Folate, DFE

mcg_DFE

47

0

 

23.500

Vitamin B-12

mcg

1.29

23

0.131

0.645

Vitamin A, IU

IU

487

0

 

243.500

Vitamin A, RAE

mcg_RAE

140

0

 

70.000

Retinol

mcg

139

8

9.245

69.500

Vitamin E (alpha-tocopherol)

mg

0.97

6

0.058

0.485

Tocopherol, beta

mg

0.02

8

0.004

0.010

Tocopherol, gamma

mg

0.50

8

0.031

0.250

Tocopherol, delta

mg

0.02

8

0.003

0.010

Vitamin D

IU

34.548

20

3.604

17.274

Vitamin K (phylloquinone)

mcg

0.3

2

 

0.150

Lipids

Fatty acids, total saturated

g

3.099

0

 

1.550

4:0

g

0.000

0

 

0.000

6:0

g

0.000

0

 

0.000

8:0

g

0.003

33

 

0.002

10:0

g

0.003

33

 

0.002

12:0

g

0.003

33

 

0.002

14:0

g

0.034

33

 

0.017

15:0

g

0.004

1

 

0.002

16:0

g

2.226

33

 

1.113

17:0

g

0.017

1

 

0.009

18:0

g

0.784

33

 

0.392

20:0

g

0.010

1

 

0.005

22:0

g

0.012

1

 

0.006

24:0

g

0.003

1

 

0.002

Fatty acids, total monounsaturated

g

3.810

0

 

1.905

14:1

g

0.008

1

 

0.004

16:1 undifferentiated

g

0.298

33

 

0.149

18:1 undifferentiated

g

3.473

33

 

1.737

20:1

g

0.028

33

 

0.014

22:1 undifferentiated

g

0.003

33

 

0.002

Fatty acids, total polyunsaturated

g

1.364

0

 

0.682

18:2 undifferentiated

g

1.148

33

 

0.574

18:3 undifferentiated

g

0.033

33

 

0.017

18:4

g

0.000

0

 

0.000

20:4 undifferentiated

g

0.142

33

 

0.071

20:5 n-3

g

0.004

33

 

0.002

22:5 n-3

g

0.000

0

 

0.000

22:6 n-3

g

0.037

33

 

0.018

Cholesterol

mg

423

23

6.646

211.500

Other

Alcohol, ethyl

g

0.0

0

 

0.000

Caffeine

mg

0

0

 

0.000

Theobromine

mg

0

0

 

0.000

Carotene, beta

mcg

10

5

2.767

5.000

Carotene, alpha

mcg

0

5

0.000

0.000

Cryptoxanthin, beta

mcg

9

5

2.236

4.500

Lycopene

mcg

0

5

0.000

0.000

Lutein + zeaxanthin

mcg

331

0

 

165.500

 

It may be difficult to compare the nutrients in various types of eggs because of the differences in their sizes.
This table compares different types of whole eggs based on an equal portion, which is 100 grams.

Component Chicken Quail Duck Turkey Goose
Calories 147 158 185 171 185
Total Fat 9.9 g 11.1 g 13.8 g 11.9 g 13.3 g
Saturated Fat 3.1 g 3.6 g 3.7 g 3.6 g 3.6 g
Cholesterol 423 mg 844 mg 884 mg 933 mg 852 mg
Carbohydrate 0.8 g 0.4 g 1.5 g 1.2 g 1.3 g
Protein 12.6 g 13.1 g 12.8 g 13.7 g 13.9 g
Vitamin A 487 IU 543 IU 674 IU 554 IU 650 IU
Calcium 53 mg 64 mg 64 mg 99 mg 60 mg
Iron 1.8 mg 3.6 mg 3.8 mg 4.1 mg 3.6 mg
Sodium 140 mg 141 mg 146 mg 151 mg 138 mg

With all the media attention on cholesterol, consumers often lose sight of the fact that eggs are a nutrient rich, affordable contributor to a healthy diet. Not only do eggs contain the highest quality source of protein available but they also contain almost every essential vitamin and mineral needed by humans [Sorry, no vitamin C in eggs. Chickens, unlike humans, can produce their own vitamin C and don't need to get it from the diet.]. In fact, egg protein is of such high quality that it is used as the standard by which other proteins are compared. Eggs have a biological value (efficacy with which protein is used for growth) of 93.7%. Comparable values are 84.5% for milk, 76% for fish, and 74.3% for beef. Eggs really are the best protein money can buy, and it has all those other valuable vitamins and minerals too.

Egg yolk color is determined by the type of feed a hen eats. A wheat-based diet will produce a pale yellow yolk, while a corn or alfalfa-based diet yields a darker yellow yolk. The color of the yolk does not indicate egg quality, freshness or nutritional value.

Energy value of eggs
A medium egg has an energy value of 76 kilocalories (318 kilojoules) and the consumption of one egg daily would contribute only around 3% of the average energy requirement of an adult man; 4% for an adult woman.

With their significant protein, vitamin and mineral content and relatively low saturated fat content, eggs are a valuable component in a healthy diet.

Protein
Eggs are an excellent source of protein. Egg protein is of high biological value as it contains all the essential amino acids needed by the human body. Eggs therefore complement other food proteins of lower biological value by providing the amino acids that are in short supply in those foods. 12.5% of the weight of the egg is protein and it is found in both the yolk and the albumen. Although protein is more concentrated around the yolk, there is in fact more protein in the albumen.
On the evaluation scale most commonly used for assessing protein, egg is at the highest point, 100, and is used as the reference standard against which all other foods are assessed.

Vitamins
Eggs contain most of the recognised vitamins with the exception of vitamin C. The egg is a good source of all the B vitamins, plus the fat-soluble vitamin A. It also provides useful amounts of vitamin D, as well as some vitamin E. 

Minerals
Eggs contain most of the minerals that the human body requires for health. In particular eggs are an excellent source of iodine, required to make the thyroid hormone, and phosphorus, required for bone health. The egg provides significant amounts of zinc, important for wound healing, growth and fighting infection; selenium, an important antioxidant; and calcium, needed for bone and growth structure and nervous function. Eggs also contain significant amounts of iron, the vital ingredient of red blood cells, but the availability of this iron to the body is uncertain.

Carbohydrate and dietary fibre
Eggs contain only traces of carbohydrate and no dietary fibre.

Fat
10.8% of the egg content is fat. The fat of an egg is found almost entirely in the yolk; there is less than 0.05% in the albumen. Approximately 11% of an egg’s fatty acids are polyunsaturated, 44% monounsaturated and only 29% saturated.

Cholesterol 
Cholesterol and Lecithin are fat-like substances and are essential to the structure and function of all cells in the body. Cholesterol helps to maintain the flexibility and permeability of cell membranes and is also a raw material for the fatty lubricants that help to keep the skin supple. Cholesterol is essential for the production of sex hormones, cortisol, vitamin D and bile salts.
Lecithin is involved in general lipid transportation in the blood and in the metabolism of cholesterol.

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