raw quail
Also known as: quail
Loading...
Also known as: quail
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, quail is a highly nutritious poultry option. It is a rich source of high-quality protein, iron for red blood cell health, and B vitamins that support energy metabolism and the nervous system.
100g of raw quail contains approximately 19.63g of protein. This makes it an excellent source of complete protein, providing all the essential amino acids necessary for muscle building and tissue repair.
Yes, raw quail is naturally gluten-free and contains 0g of carbohydrates, making it an ideal protein source for ketogenic and low-carb diets. It also provides about 12g of healthy fats per 100g serving.
Quail has a delicate, slightly gamey flavor that is more intense than chicken but milder than duck. The meat is very tender and moist, especially when prepared using high-heat cooking methods.
Because they are small, quails cook very quickly. They are best roasted, grilled, or pan-seared at high temperatures for about 15-20 minutes. It is important to monitor them closely to prevent the lean meat from drying out.
Raw quail should be kept in the coldest part of your refrigerator and used within 1 to 2 days. For longer storage, you can freeze it for up to 6-9 months if it is vacuum-sealed or wrapped tightly to prevent freezer burn.
Fresh quail should have a pinkish color and a neutral, mild scent. If the meat feels slimy, looks grey or dull, or emits a strong, sour, or ammonia-like odor, it has spoiled and should be discarded immediately.
raw quail is a versatile ingredient found in cuisines around the world. With 192 calories per 100g and 19.63 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the poultry category with complete nutrition information.
View all poultry →Yes, quail is an excellent source of iron, which is vital for the production of red blood cells. Regular consumption can help prevent iron-deficiency anemia and improve overall energy levels.
No, you do not need to skin quail. The skin helps retain moisture during the cooking process and becomes crispy and flavorful when roasted or fried. Just ensure any stray feathers are plucked before preparation.
Quail is generally considered a permissible (halal/kosher) bird in many religious traditions. However, for it to meet specific dietary laws, the bird must be slaughtered and processed according to ritual requirements; always check for certified packaging.