Squab, (pigeon), light meat without 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 | 5.1 MG | 6% | |
| Thiamin | 0.2 MG | 20% | |
| Riboflavin | 0.2 MG | 19% | |
| Niacin | 7.3 MG | 46% | |
| Pantothenic acid | 0.8 MG | 16% | |
| Vitamin B-6 | 0.5 MG | 31% | |
| Folate, total | 4 UG | 1% | |
| Vitamin B-12 | 0.5 UG | 20% | |
| Vitamin A, RAE | 17 UG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 10 MG | 1% | |
| Iron, Fe | 2.3 MG | 13% | |
| Magnesium, Mg | 28 MG | 7% | |
| Phosphorus, P | 228 MG | 18% | |
| Potassium, K | 260 MG | 6% | |
| Sodium, Na | 55 MG | 2% | |
| Zinc, Zn | 2.7 MG | 25% | |
| Copper, Cu | 0.4 MG | 48% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 15.5 UG | 28% |
Nutrition Highlights
- Excellent source of protein with 21.8g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (25% DV).
- Good source of Copper, Cu (48% DV).
- Good source of Selenium, Se (28% DV).
- Good source of Thiamin (20% DV).
- Good source of Niacin (46% DV).
About Squab, (pigeon), light meat without skin, raw
This lean poultry option is a rich source of high-quality protein, offering over 21 grams per 100-gram serving. It contains minimal carbohydrates and fiber, making it suitable for low-carb and ketogenic dietary patterns. With only 4.5 grams of fat per serving, most of which is unsaturated, it's a relatively low-fat meat choice compared to other game birds. It's also a good source of essential minerals such as iron, zinc, and phosphorus, which support energy metabolism, immune function, and bone health. However, being an animal product, it contains no dietary fiber and minimal vitamin C.
In the kitchen, this tender meat is prized for its delicate flavor and fine texture, often featured in gourmet and traditional cuisines. It can be roasted, grilled, or pan-seared and pairs well with herbs, fruits, and rich sauces. Because it's lean, care should be taken not to overcook it, as it can become dry quickly. It's commonly served as a main course in fine dining or incorporated into sophisticated dishes that highlight its subtle taste and elegant presentation.
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