Squab, (pigeon), meat only, 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 | 7.2 MG | 8% | |
| Thiamin | 0.3 MG | 24% | |
| Riboflavin | 0.3 MG | 22% | |
| Niacin | 6.9 MG | 43% | |
| Pantothenic acid | 0.8 MG | 16% | |
| Vitamin B-6 | 0.5 MG | 31% | |
| Folate, total | 7 UG | 2% | |
| Vitamin B-12 | 0.5 UG | 20% | |
| Vitamin A, RAE | 28 UG | 3% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 13 MG | 1% | |
| Iron, Fe | 4.5 MG | 25% | |
| Magnesium, Mg | 25 MG | 6% | |
| Phosphorus, P | 307 MG | 25% | |
| Potassium, K | 237 MG | 5% | |
| Sodium, Na | 51 MG | 2% | |
| Zinc, Zn | 2.7 MG | 25% | |
| Copper, Cu | 0.6 MG | 66% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 13.5 UG | 25% |
Nutrition Highlights
- Good source of protein with 17.5g per 100g.
- Good source of Iron, Fe (25% DV).
- Good source of Phosphorus, P (25% DV).
- Good source of Zinc, Zn (25% DV).
- Rich source of Copper, Cu (66% of Daily Value per 100g).
- Good source of Selenium, Se (25% DV).
About Squab, (pigeon), meat only, raw
This lean poultry option offers a rich source of high-quality protein, with about 17.5 grams per 100-gram serving, making it comparable to other game birds and dark meat poultry. It is notably low in carbohydrates and contains no fiber, which can make it a good choice for low-carb or ketogenic diets. With 7.5 grams of fat per 100 grams, it provides a moderate fat content, including a mix of saturated and unsaturated fats, though the exact fatty acid profile can vary depending on the bird's diet and age. It is also a source of essential nutrients like iron, zinc, and B vitamins, which support energy metabolism and immune function.
In the kitchen, this meat is prized for its deep, slightly gamey flavor and tender texture when cooked properly. It is often prepared by roasting, grilling, or pan-searing, and is frequently served medium-rare to preserve its moisture and delicate taste. It pairs well with fruits like cherries or figs, as well as with earthy herbs such as thyme or sage. Due to its richness, it is typically served in smaller portions compared to chicken or turkey, making it a gourmet choice for special occasions or fine dining menus.
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