Nutritional Benefits of Guinea Eggs
Source: Summarized from the Journal of Environmental Science, Toxicology and Food Technology and the American Journal of Experimental Agriculture
1) Rich in protein. Whole guinea fowl egg is 10.1% to 13.5% protein, with the egg white providing significantly higher amounts of protein than the yolk.
2) Rich in fat. Guinea fowl egg yolk is 32.2% to 32.7% fat. Little to no fat is present in the egg white. Guinea fowl eggs have more fat than domestic chicken varieties, but less fat than duck and goose eggs.
3) Guinea fowl eggs and Omega-3. It is presumed guinea eggs provide important amounts of Omega-3 fatty acids, similar to free range chicken eggs.
4) Source of cholesterol. It is safe to assume that guinea fowl eggs are an important source of dietary cholesterol and theorized to contain slightly more cholesterol than domestic chicken, but a lot less than duck, goose and turkey and quail eggs.
5) B vitamin profile. All eggs, guinea included, are animal products and will naturally contain important amounts of most, if not all essential B vitamins. Like all other egg varieties, guinea too provide the all-important vitamin B9 and vitamin B12, thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5) and pyridoxine (B6).
6) Rich in choline. Guinea fowl, duck, goose and free range chicken eggs are all rich sources of dietary choline, a B vitamin-like nutrient known for its benefits on the brain and nervous system.
7) Source of vitamin A. Guinea fowl left to forage for food and only minimally sustained with conventional feed produce intense yellow-orange colored egg yolks that are rich in pro-vitamin A antioxidants like lutein, zeaxanthin and beta-carotene.
8) Minerals in guinea fowl eggs: sodium, potassium, calcium, magnesium, zinc, copper and iron, potassium, magnesium, calcium, iron, magnesium and B vitamins, zinc, copper and vitamin A, vitamin D, phosphorus and trace amounts of vitamins E and K.
Nutritional Value of Duck Eggs – Comparison to Chicken Eggs
Duck eggs are more nutritious than chicken eggs. Duck eggs are higher in protein and omega 3 fatty acids.
One duck egg has about 9 grams of protein while one chicken egg has about 6 grams of protein. Note that the typical duck egg is about 20% larger than a large chicken egg.
Ducks allowed to free range will have more nutritious eggs than ducks that are kept in cages.
Duck eggs contain more fat than chicken eggs. Duck eggs contain 10 grams of fat while chicken eggs contain about 5 grams of fat. If you’re using them to bake with though, the extra fat and viscosity can help to produce top-shelf baked goods.
More essential vitamins and minerals
Duck eggs are more nutrient dense than chicken eggs. Chicken eggs contain 0.9 mg (5% DV) of iron, while duck eggs contain 2.7 mg (15% DV).
- Chicken eggs contain 95.5 mg (10% DV) of phosphorus, while duck eggs contain 154 mg (15% DV).
- Chicken eggs contain 0.6 mg (4% DV) of zinc, and duck eggs contain 1.0 mg (7% DV).
- Chicken eggs contain 15.8 mg (23% DV) of selenium and duck eggs contain 25.5 mg (36% DV).
- Chicken eggs contain 244 mg (5% DV) of vitamin A; duck eggs contain 472 mg (9% DV).
- Chicken eggs contain 0.5 mg (2% DV) of vitamin E; duck eggs contain 0.9 mg (5% DV).
- Chicken eggs contain 0.02 mg (2% DV) of thiamine (vitamin B1); duck eggs contain 0.1 mg (7% DV).
- Chicken eggs contain 0.2 mg (14% DV) of riboflavin (vitamin B2); duck eggs contain 0.3 mg (17% DV).
- Chicken eggs contain 0.1 mg (4% DV) of vitamin B6 while duck eggs contain 0.2 mg (9% DV).
- Chicken eggs contain 23.5 mg (6% DV) of folate; duck eggs contain 56 mg (14% DV).
- Chicken eggs contain 0.6 mg (11% DV) of vitamin B12 while duck eggs contain 3.8 mg (63% DV).
- Chicken eggs contain 126 mg of choline and duck eggs contain 184 mg.