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Also known as: squab
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams

A tangy and flavorful lentil curry from Hyderabad, made with soft-cooked pigeon peas and plenty of ripe tomatoes. This comforting dal gets its unique taste from a fragrant tempering of curry leaves and garlic, perfect with steamed rice.

A simple and comforting Maharashtrian lentil soup made with split pigeon peas. This mild, soulful dal is seasoned with turmeric and hing, perfect for a light meal with steamed rice and a dollop of ghee.

A classic Gujarati dal with a perfect balance of sweet, sour, and spicy flavors. This comforting pigeon pea lentil soup, simmered with peanuts and jaggery, is a staple in every Gujarati home.

A simple, comforting Maharashtrian lentil soup made from split pigeon peas (toor dal). Mildly flavored with turmeric and asafoetida, this wholesome, sattvic dal is finished with a dollop of ghee and traditionally served with steamed rice, making it a staple in festive meals and everyday comfort food.
Yes, pigeon meat is a very healthy and lean protein source. It's low in calories and fat, while being packed with essential nutrients like high-quality protein, iron, and B vitamins, making it beneficial for muscle health and energy.
Pigeon meat is an excellent source of complete protein, providing about 18.5g per 100g, crucial for muscle repair and growth. It's also rich in highly bioavailable heme iron, B vitamins (especially B12 and niacin), phosphorus, and selenium, supporting blood health, nerve function, and antioxidant defense.
Per 100 grams, pigeon meat contains approximately 18.5 grams of high-quality protein. This makes it a significant source of protein, comparable to other lean meats like chicken or turkey breast.
Yes, pigeon meat is naturally gluten-free. As an unprocessed meat, it does not contain any gluten, making it suitable for individuals following a gluten-free diet.
Absolutely, pigeon meat is very keto-friendly. It contains 0 grams of carbohydrates per 100g, along with a good balance of protein (18.5g) and moderate fat (7.5g), fitting well into a ketogenic diet.
Pigeon meat is versatile and can be roasted, grilled, pan-fried, or braised. Due to its lean nature, it cooks relatively quickly, and braising or stewing is excellent for tenderizing older birds, while younger squabs are great roasted whole.
Pigeon meat has a rich, dark, and slightly gamey flavor, often compared to duck or venison but with its own distinct profile. The taste can vary slightly depending on the bird's age and diet, with younger birds (squabs) being milder.
pigeon is a versatile ingredient found in cuisines around the world. With 142 calories per 100g and 18.5 grams of protein, it's a nutritious addition to many dishes.
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View all other →Fresh pigeon meat should be stored in the coldest part of your refrigerator, ideally at or below 4°C (40°F), and consumed within 1-2 days. For longer storage, it can be frozen in airtight packaging for up to 6-9 months.
While some wild pigeons are hunted for food, it's generally safer to consume commercially raised squabs (young pigeons) or pigeons from known, clean sources. Wild pigeons can carry diseases or parasites, and their diet is uncontrolled, which might affect meat quality and safety.
Pigeon meat is generally considered dark meat, similar to duck or other game birds, due to its higher myoglobin content. It's often categorized with red meats in culinary contexts due to its rich flavor and color.