Abstract: In order to promote the implementation of fresh egg packaging front（FOP） labeling scheme in China, learning from foreign experience, based on the data of Food Composition Table in China（standard edition 6 th edition volume 2） and General Rules for Nutrition Labeling of National Standard Pre-Packaged Food, the author compared the energy and main nutrient content of edible parts of five kinds of raw and fresh eggs（ordinary white eggs, native eggs, ordinary red eggs, Tibetan eggs, black eggs green）. Nutrient-rich food（NRF） 9.3 model was adopted to evaluate five kinds of nutritional value of fresh eggs. The nutritional scores of five kinds of fresh eggs were used to design FOP labels and explore suitable FOP label schemes. The results showed that the energy of five kinds of fresh eggs ranged from 120 to 150 kcal（per 100 g egg 1 kcal=4.186 kJ）, with little difference. The cholesterol content of native eggs was as high as 1 177.4 mg（per 100 g egg）, which was twice that of ordinary eggs. The saturated fatty acid content of five kinds of fresh eggs was less than 10 g（per 100 g egg）; the sodium content was not high, all of which belonged to low sodium food, and the protein content was higher than 10 g（per 100 g egg）. The vitamin A content of the five kinds of fresh eggs was above 200 μg（per 100 g egg）, among which, the ordinary white skin eggs were rich in vitamin A（≥240 μgper 100 g egg）. The NR9_{100 kcal} values of the five kinds of eggs had little difference, and they were all less than 1. The LIM3_{100 kcal} value of native eggs was about twice that of other eggs. The NRF9.3_{100 kcal} values of the five kinds of eggs were all less than 0, that is, the encouraging nutrient content of 100 kcal eggs was lower than the limiting nutrient content. There were differences in the nutritional scores of the five fresh eggs, among which black eggs（green） got the highest score（32）, followed by common white eggs, Tibetan eggs and common red eggs, while native eggs got the lowest score（10）. The results indicated that among the five kinds of fresh eggs, the overall nutritional value of black eggs（green） was the highest, and that of native eggs was the lowest. Five fresh eggs were suitable for the scoring FOP labeling scheme to demonstrate their nutritional value.