Quail – Nutritional Information

Posted by the IYD Team in Nutrition Values

Item: Quail
Category: Poultry Products
Refuse: 0% (values below are for edible portion)
Serving size analysed: 100g,

Intro: I have heard of people eating quail eggs before, but never the meat of this bird, although of course it makes sense that they would. The term ‘quail’ though refers to a large range of mid-sized birds mostly Galliformes but one or two come from the Phasianidae or Odontophoridae families.

The Common Quail (which is actually part of the pheasant family believe it or not) is the most popular kind of quail to be eaten in French cuisine, as well as Maltese, Portuguese and even Indian cooking. However the Japanese Quail has been domesticated and is starting to become more popular and take the place of the Common Quail in dishes. An interesting fact about the Japanese Quail is that Russian spacecraft have actually taken eggs from this species into orbit, and in March 1990 then they successfully incubated and hatched some of those eggs aboard the Mir spacestation.

There are no real surprises with this meat, it is mostly water actually, more so than any of the other meat from birds we’ve looked at so far, with a good dose of protein and fat too, plus a good range of vitamins and minerals.

Footnotes:

None

Source:

These nutrition facts for quail were kindly provided by…

U.S. Department of Agriculture, Agricultural Research Service.
USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page: http://www.nal.usda.gov/fnic/foodcomp/search/

…under a PD license.

Information provide for entertainment purposes only and should not be relied upon to be accurate, please visit the USDA database for the full record.

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