quail
Also known as: kaadai, batair
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Also known as: kaadai, batair
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Crispy, juicy, and packed with Southern flavor. These buttermilk-marinated quail are fried to a perfect golden brown, making for an elegant yet comforting meal ready in under an hour.
Tender quail marinated in a spicy yogurt-based blend, fried to a perfect golden brown. This North Indian delicacy is crispy on the outside, juicy on the inside, and makes for an unforgettable appetizer.
Tender quail marinated in a fiery Chettinad spice blend and fried to crispy perfection. This South Indian delicacy is a show-stopping appetizer, delivering bold, aromatic flavors in every bite.
Tender quail marinated in a fiery Chettinad spice blend and pan-fried until succulent and aromatic. This South Indian delicacy is a perfect appetizer or side dish, bursting with bold, authentic flavors.
Yes, quail is a very healthy poultry option. It's an excellent source of high-quality protein, essential for muscle health, and rich in vital nutrients like iron, B vitamins (Niacin, B6), phosphorus, and selenium. These nutrients support energy metabolism, red blood cell formation, bone health, and immune function.
Per 100g serving, quail contains approximately 192 calories and a significant 19.6g of protein. It has 0g of carbohydrates and 12.1g of fat, making it a nutrient-dense protein source.
Quail can be a good addition to a weight loss diet due to its high protein content and relatively moderate calorie count. Protein helps with satiety, reducing overall food intake. However, its fat content (12.1g per 100g) means portion control is still important.
Yes, plain, unprocessed quail meat is naturally gluten-free. When preparing quail, ensure any marinades, seasonings, or breading used are also gluten-free to maintain this quality.
Yes, quail is highly keto-friendly. It is a high-protein, moderate-fat meat with zero carbohydrates, fitting perfectly into a ketogenic diet.
Quail can be cooked in various ways, including roasting, grilling, pan-frying, or braising. Due to its small size and delicate meat, it cooks relatively quickly. Ensure it reaches an internal temperature of 165°F (74°C) for safety.
Quail has a rich, slightly gamey flavor that is often described as a cross between chicken and duck, but milder than other game birds. Its meat is tender and lean, making it a gourmet poultry choice.
quail is a versatile ingredient found in cuisines around the world. With 192 calories per 100g and 19.6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Fresh quail should be stored in the coldest part of your refrigerator, ideally at 40°F (4°C) or below, and consumed within 1-2 days. For longer storage, quail can be frozen for up to 9-12 months in an airtight package.
Fresh quail should have a natural, slightly pinkish color and a mild smell. If it has a slimy texture, a strong sour odor, or any discoloration (greenish or grayish), it is likely spoiled and should be discarded.
While quail is often considered a lean protein source, it contains 12.1g of fat per 100g, which is moderate. It's leaner than some red meats but slightly higher in fat than skinless chicken breast. The fat content can vary depending on whether the skin is consumed.
For quail to be considered halal, it must be slaughtered according to Islamic dietary laws. Similarly, for it to be kosher, it must be slaughtered and prepared according to Jewish dietary laws by a shochet. The bird itself is generally considered permissible in both traditions, but the processing is key.
