Quail, cooked, total edible
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 2.3 MG | 3% | |
| Thiamin | 0.2 MG | 18% | |
| Riboflavin | 0.3 MG | 23% | |
| Niacin | 7.9 MG | 50% | |
| Vitamin B-6 | 0.6 MG | 36% | |
| Folate, total | 6 UG | 2% | |
| Choline, total | 65.9 MG | 12% | |
| Vitamin B-12 | 0.4 UG | 15% | |
| Vitamin A, RAE | 70 UG | 8% | |
| Vitamin E (alpha-tocopherol) | 0.7 MG | 5% | |
| Vitamin D (D2 + D3) | 0.2 UG | 1% | |
| Vitamin K (phylloquinone) | 4.2 UG | 4% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 15 MG | 1% | |
| Iron, Fe | 4.4 MG | 25% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 279 MG | 22% | |
| Potassium, K | 216 MG | 5% | |
| Sodium, Na | 52 MG | 2% | |
| Zinc, Zn | 3.1 MG | 28% | |
| Copper, Cu | 0.6 MG | 66% | |
| Selenium, Se | 21.8 UG | 40% |
Nutrition Highlights
- Excellent source of protein with 25.1g per 100g, great for muscle building and recovery.
- Good source of Iron, Fe (25% DV).
- Good source of Phosphorus, P (22% DV).
- Good source of Zinc, Zn (28% DV).
- Rich source of Copper, Cu (66% of Daily Value per 100g).
- Good source of Selenium, Se (40% DV).
About Quail, cooked, total edible
These small game birds offer a rich source of high-quality protein, with a 100g serving providing over 25 grams of complete protein. They're particularly notable for their impressive vitamin B12 content, which supports nerve function and red blood cell formation. The meat is also a good source of iron, phosphorus, and selenium, making it nutritionally dense despite its small size. However, with 14.1g of fat per 100g, it's higher in fat content compared to some other poultry options, though much of this is healthy unsaturated fat.
In the kitchen, these birds are prized for their delicate, slightly gamey flavor and tender texture. They're often served whole as an elegant main course, either roasted, grilled, or braised. The small size makes them perfect for individual portions, and they cook quickly due to their compact nature. Many chefs recommend cooking them to medium-rare to maintain their moisture and prevent the meat from becoming tough. They pair beautifully with fruits like grapes or figs, and their rich flavor stands up well to bold herbs and spices. In various cuisines, they're used in everything from sophisticated restaurant dishes to rustic preparations, and their bones can be used to create flavorful stocks and sauces.
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