cooked quail
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, cooked quail is a highly nutritious poultry option. It is an excellent source of high-quality protein, essential B vitamins for energy metabolism, and minerals like iron and zinc, which support immune function and bone health.
Cooked quail is very protein-dense, providing approximately 25.1g of protein per 100g serving. This makes it an effective food for muscle growth, repair, and maintaining satiety throughout the day.
Yes, cooked quail is ideal for a ketogenic or low-carb diet. It contains 0g of carbohydrates and provides a good balance of protein and fat (14.1g per 100g), helping you stay within your daily macros.
Quail has a delicate, slightly gamey flavor that is more pronounced than chicken but milder than most other game birds. The meat is tender and succulent, often described as having a rich, savory profile.
Cooked quail can be safely stored in an airtight container in the refrigerator for 3 to 4 days. For the best quality, ensure it is cooled completely before placing it in the fridge to prevent condensation.
Yes, cooked quail freezes well for up to 3 months. To prevent freezer burn, wrap the meat tightly in plastic wrap or aluminum foil and place it inside a heavy-duty freezer bag or airtight container.
Quail is considered a lean protein source, though it contains slightly more fat (14.1g) than a skinless chicken breast. However, it is significantly leaner than domestic duck or goose, making it a healthy alternative for those monitoring fat intake.
cooked quail is a versatile ingredient found in cuisines around the world. With 227 calories per 100g and 25.1 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Naturally cooked quail is 100% gluten-free. However, if the quail was prepared with breading, flour-based gravies, or certain soy-based marinades, it may contain gluten, so always verify the preparation method.
Because quail is small and lean, it can dry out quickly when reheated. The best method is to warm it in an oven at 325°F (165°C) covered with foil and a tablespoon of broth or water to maintain moisture.
Yes, cooked quail is a significant source of heme iron, which is the form of iron most easily absorbed by the body. This makes it a beneficial food for supporting healthy oxygen transport in the blood and preventing anemia.