Know what’s on your plate
Quail
Calories & nutrition facts
cooked, total edible
Nutrition facts
Per 100 g% DV- Calories 227 kcal —
- Protein 25 g 50%
- Carbohydrate 0 g 0%
- Fat 14 g 18%
- Saturated fat 4 g 20%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 52 mg 2%
- Cholesterol 86 mg 29%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 70 µg 8%
- Vitamin C 2.3 mg 3%
- Vitamin D 0.2 µg 1%
- Vitamin E 0.7 mg 5%
- Vitamin K 4.2 µg 4%
- Thiamin (B1) 0.22 mg 18%
- Riboflavin (B2) 0.3 mg 23%
- Niacin (B3) 7.9 mg 50%
- Vitamin B6 0.62 mg 36%
- Folate (B9) 6 µg 2%
- Vitamin B12 0.36 µg 15%
- Choline 65.9 mg 12%
Minerals
- Calcium 15 mg 1%
- Iron 4.4 mg 25%
- Magnesium 22 mg 5%
- Phosphorus 279 mg 22%
- Potassium 216 mg 5%
- Zinc 3.1 mg 28%
- Copper 0.59 mg 66%
- Selenium 21.8 µg 40%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 227 | 25 g | 0 g | 14 g |
| 1 × oz | 28.4 g | 64 | 7.1 g | 0 g | 4 g |
| 1 × lb | 453 g | 1028 | 114 g | 0 g | 64 g |
| 2 × oz | 56.7 g | 129 | 14 g | 0 g | 8 g |
| ½ × oz | 14.2 g | 32 | 3.6 g | 0 g | 2 g |
| 3 × oz | 85.1 g | 193 | 21 g | 0 g | 12 g |
| 4 × oz | 113.4 g | 257 | 29 g | 0 g | 16 g |
Similar foods
Questions about Quail
How long does quail take to cook?
Small whole quail roast quickly: brown them in a hot pan, then roast at 200°C for about 15–20 minutes, until the thickest part reaches 75°C. Rest for 5 minutes before serving.
How do you keep roast quail from drying out?
Rub the skin with a little oil or butter, season, and roast the birds close together in a small dish. Baste once during cooking and take them out as soon as the thickest part reaches 75°C.
How do you know when quail is cooked?
Check the thickest part of the thigh with a food thermometer; it should reach 75°C. The juices should run clear, but a thermometer is more reliable than judging by colour.
What goes well with quail?
Quail pairs well with roasted root vegetables, mushrooms, lentils and sharp fruit such as grapes or sour cherries. Serve it with a savoury bread stuffing or a red-wine pan sauce.
How should you store fresh quail?
Keep raw quail covered on the lowest shelf of the fridge and cook it within 1–2 days of buying. Freeze it if you will not use it in time, and thaw it in the fridge rather than on the worktop.
Is quail the same as quail meat?
“Quail” can mean the whole bird, while “quail meat” usually refers to its edible flesh without the same whole-bird presentation. A whole bird includes bones and skin, so its nutrition per 100 g is not directly comparable with a boneless breast.
How does quail compare with pheasant?
Pheasant is leaner in protein terms, with 32.4 g protein per 100 g compared with 25 g in quail; quail has 14 g fat against pheasant’s 12.1 g. Both are game birds with a rich flavour.
Can you eat quail rare?
No: cook quail until the thickest part reaches 75°C, particularly around the thigh and near the bone. Wash hands and utensils after handling it raw, and keep its juices away from ready-to-eat food.
Source: USDA FoodData Central 169902 · per 100 g · carbohydrate per EU label, fibre excluded
