Comparison of the cholesterol content of Brazilian chicken and quail eggs

• Published in: Journal of food composition and analysis Vol. 16; no. 2; pp. 147 - 153
• Main Authors: Bragagnolo, N., Rodriguez-Amaya, D.B.
• Format: Journal Article
• Language: English
• Published: New York, NY Elsevier Inc 01-04-2003; Elsevier
• Subjects: Biological and medical sciences; Chicken egg; Cholesterol; Egg and egg product industries; Food industries; Fundamental and applied biological sciences. Psychology; HPLC analysis; Quail egg; South America; Brazil; America; Chicken egg; HPLC analysis; Quail egg; Cholesterol; Vertebrata; Egg; Nutritive value; Lipids; Chemical composition; Chicken; Aves; Quail
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/S0889-1575(02)00129-1

There was no significant difference in the cholesterol levels of large, white- and dark-shelled eggs. Although slightly lower, the cholesterol concentration of small, white-shelled eggs was also not significantly different in terms of mg/g yolk. The cholesterol content of the quail egg in mg/g yolk was very similar to that of the chicken egg. No significant difference was seen also when the cholesterol levels of raw and cooked chicken eggs were compared. The overall average of the cholesterol content of the chicken egg was 12.0
mg/g yolk and that of the quail egg was 12.1
mg/g yolk.