From the comparison of the nutritional data of pigeon eggs and eggs, pigeon eggs are generally lower than eggs in micronutrient content, in which the riboflavin content of pigeon eggs is also much lower than eggs. Moreover, studies have shown that the nutrient composition of pigeon eggs and chicken eggs are: water 81.7% and 71.0%; protein 9.5% and 14.7%; fat 6.4% and 11.6%; carbohydrates 1.7% and 1.6%; ash 0.7% and 1.1%. Among them, the content of ash represents the content of inorganic salts and mineral elements in eggs.

It can also be seen that the protein, fat, carbohydrate and ash content of eggs are higher than pigeon eggs.

But pigeon eggs have only one-third the cholesterol and calories, and roughly one-third the volume of an egg at 2113, and compared to eggs, lecithin iron and calcium content is higher