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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw quail breast should be used within 1 to 2 days of purchase if kept refrigerated.
Yes, it freezes very well. Wrap it tightly in plastic wrap or use a vacuum sealer to prevent freezer burn; it will last 6-9 months.
Chicken breast (cut into small pieces) or squab are the best substitutes, though quail has a slightly gamier flavor.
Fresh quail should have pinkish-white flesh, be firm to the touch, and have a neutral, non-pungent smell.
No, washing raw poultry is not recommended as it can spread bacteria around your kitchen. Pat it dry with paper towels instead.
Quail breast is slightly higher in minerals like iron and copper and has a similar protein-to-fat ratio, making it a very nutrient-dense choice.
Pan-searing or grilling over high heat for 2-3 minutes per side is ideal to keep it juicy.
Since they are very small (about 35g each), a standard 100g serving is roughly 3 quail breasts.
raw quail breast is a versatile ingredient found in cuisines around the world. With 119 calories per 100g and 22.5 grams of protein, it's a nutritious addition to many dishes.
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