Quail, meat and skin, raw
* 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 | 6.1 MG | 7% | |
| Thiamin | 0.2 MG | 20% | |
| Riboflavin | 0.3 MG | 20% | |
| Niacin | 7.5 MG | 47% | |
| Pantothenic acid | 0.8 MG | 15% | |
| Vitamin B-6 | 0.6 MG | 35% | |
| Folate, total | 8 UG | 2% | |
| Vitamin B-12 | 0.4 UG | 18% | |
| Vitamin A, RAE | 73 UG | 8% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 13 MG | 1% | |
| Iron, Fe | 4.0 MG | 22% | |
| Magnesium, Mg | 23 MG | 5% | |
| Phosphorus, P | 275 MG | 22% | |
| Potassium, K | 216 MG | 5% | |
| Sodium, Na | 53 MG | 2% | |
| Zinc, Zn | 2.4 MG | 22% | |
| Copper, Cu | 0.5 MG | 56% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 16.6 UG | 30% |
Nutrition Highlights
- Good source of protein with 19.6g per 100g.
- Good source of Iron, Fe (22% DV).
- Good source of Phosphorus, P (22% DV).
- Good source of Zinc, Zn (22% DV).
- Rich source of Copper, Cu (56% of Daily Value per 100g).
- Good source of Selenium, Se (30% DV).
About Quail, meat and skin, raw
This small game bird offers a rich, slightly gamey flavor and tender texture that makes it a delicacy in many cuisines. With nearly 20 grams of protein per 100 grams, it provides a substantial protein source in a compact serving size. The meat is notably higher in fat compared to some other poultry, with about 12 grams per 100 grams, though much of this comes from the skin, which is often left on during cooking for added flavor and moisture. It contains no carbohydrates or fiber, making it suitable for low-carb and ketogenic dietary patterns.
In the kitchen, it's often prepared whole, either roasted, grilled, or pan-seared, and is popular in French, Japanese, and Mediterranean cuisines. Because of its small size, it cooks quickly and benefits from high-heat methods that create a crisp exterior while keeping the interior juicy. It pairs well with bold flavors like garlic, herbs, and wine-based sauces, and is commonly served as an appetizer or part of a tasting menu. For those mindful of fat intake, removing the skin before cooking can reduce the overall fat content while still preserving much of the meat's natural flavor and tenderness.
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