Other
quail meat skinless.
VegetarianVeganGluten-freeDairy-freeNut-freePeanut-freeSoy-freeEgg-freeShellfish-freeHoney-freeAlcohol-free
SERVING
CALORIES
138
PROTEIN
20.9g
CARBS
0g
FAT
6.0g
FIBER
0g
This ingredient is flagged as naturally gluten-free. Per 100 g, it provides 7.3 µg of vitamin K.
NUTRITION PROFILE · per 100 g
Everything in this ingredient.
MACRONUTRIENTS
Calories138kcal—
Protein20.9g42%
Carbohydrates0g0%
Fiber0g0%
Sugar0g0%
Total fat6.0g8%
Saturated fat2.0g10%
Trans fat0g—
Cholesterol77.9mg26%
Water71.6g—
MINERALS
Sodium56.2mg2%
Potassium333mg7%
Calcium20.6mg2%
Iron1.9mg11%
Magnesium31mg7%
Phosphorus300mg24%
Zinc1.1mg10%
Copper0.20mg22%
Manganese0.05mg2%
Selenium14.3µg26%
VITAMINS
Vitamin A12.8µg1%
Vitamin C0mg0%
Vitamin D1.5µg8%
Vitamin E1.7mg11%
Vitamin K7.3µg6%
Thiamin (B1)0.05mg4%
Riboflavin (B2)0.24mg18%
Niacin (B3)4.7mg29%
Pantothenic acid (B5)0.81mg16%
Vitamin B60.56mg33%
Biotin (B7)0µg0%
Folate (B9)9.3µg2%
%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.
MEASUREMENT CONVERSIONS
How much is what.
1 oz28.4g
1 lb453.6g
1 piece120g
HEALTH BENEFITS
Why eat it.
- ✓Excellent source of lean, high-quality protein, essential for muscle building and repair.
- ✓Provides a good amount of B vitamins, particularly niacin (B3) and B6, which support energy metabolism and nervous system function.
COOKING TIPS
In the kitchen.
- 1Due to its lean nature, quail cooks very quickly. Use high-heat methods like grilling, pan-searing, or roasting to prevent it from drying out.
- 2Marinating for at least 30 minutes before cooking can add significant flavor and moisture.
- 3Cook to a safe internal temperature of 165°F (74°C), measured in the thickest part of the thigh.
- 4Consider 'spatchcocking' (butterflying) the quail for more even and faster cooking on a grill or in a pan.
STORAGE
Keep it fresh.
- Refrigerate fresh quail meat at or below 40°F (4°C) and use within 1-2 days. Store in a sealed container on the bottom shelf to prevent drips.
- For long-term storage, freeze at 0°F (-18°C) in an airtight freezer bag or vacuum-sealed pack for up to 9 months for best quality.
FAQ
Frequently asked questions.
How much protein and calories are in skinless quail meat?
Per 100g, skinless quail meat contains approximately 137.67 calories and a significant 20.92g of protein. It's also very low in carbohydrates (0g) and has about 5.95g of fat, making it a nutrient-dense protein source.
Is skinless quail meat gluten-free?
Yes, naturally, skinless quail meat is gluten-free. As a pure meat product, it contains no gluten. However, always check ingredients if purchasing pre-marinated or processed quail products to ensure no gluten-containing additives have been used.
Is skinless quail meat keto-friendly?
Absolutely, skinless quail meat is highly keto-friendly. It contains 0g of carbohydrates and is rich in protein and healthy fats, aligning perfectly with the macronutrient requirements of a ketogenic diet. It's a great way to add variety to your keto meal plan.
What does skinless quail meat taste like?
Skinless quail meat has a delicate, slightly gamey flavor that is milder than other game birds but richer than chicken. It's tender and lean, often described as a more refined version of dark meat chicken, making it versatile for various seasonings.
How do you store fresh skinless quail meat?
Store fresh skinless quail meat in its original packaging or in an airtight container in the coldest part of your refrigerator for 1-2 days. For longer storage, it can be frozen for up to 9-12 months. Thaw frozen quail in the refrigerator before cooking.
Can you eat skinless quail meat rare or medium-rare?
For food safety, it is generally recommended to cook all poultry, including quail, to an internal temperature of 165°F (74°C). While some chefs might prepare it slightly less done, cooking to the recommended temperature ensures any potential bacteria are eliminated.
Is skinless quail meat considered a lean protein?
Yes, skinless quail meat is definitely considered a lean protein. With only 5.95g of fat per 100g and a high protein content, it's an excellent choice for those looking to increase their protein intake while managing fat consumption. Removing the skin further reduces its fat content.
