Quail · Phasianidae
Quail, breast, meat only, raw
Nutrition facts per 100 g · edible portion
Animal Foods4 forms & preparations
Dietary labels are inferred automatically from Quail, breast, meat only, raw's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Very good nutrient density 44/100
How many beneficial nutrients Quail, breast, meat only, raw delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Quail, breast, meat only, raw come from — the split across carbs, fat & protein.
23% from fat
-
Carbs 0%0.0 g per serving
-
Fat 23%3.0 g per serving
-
Protein 77%22.6 g per serving
What Quail, breast, meat only, raw is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 0.0 g | |
| Dietary Fiber | 0.0 g |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 3.0 g | |
| Saturated Fat | 0.9 g | |
| Monounsaturated Fat | 0.8 g | — |
| Polyunsaturated Fat | 0.8 g | — |
| Omega-3 Fatty Acids | 20.0 mg | — |
| Omega-6 Fatty Acids | 620.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 20.0 mg | — |
| Myristic Acid | 20.0 mg | — |
| Palmitic Acid | 520.0 mg | — |
| Stearic Acid | 300.0 mg | — |
| Palmitoleic Acid | 160.0 mg | — |
| Oleic Acid | 670.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 620.0 mg | — |
| Arachidonic Acid | 80.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 10.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 22.6 g | |
| Histidine | 857.0 mg | — |
| Isoleucine | 1,233.0 mg | — |
| Leucine | 1,938.0 mg | — |
| Lysine | 1,977.0 mg | — |
| Methionine | 716.0 mg | — |
| Phenylalanine | 980.0 mg | — |
| Threonine | 1,131.0 mg | — |
| Tryptophan | 354.0 mg | — |
| Valine | 1,225.0 mg | — |
| Alanine | 1,392.0 mg | — |
| Arginine | 1,432.0 mg | — |
| Aspartic Acid | 1,883.0 mg | — |
| Cystine | 394.0 mg | — |
| Glutamic Acid | 2,928.0 mg | — |
| Glycine | 1,497.0 mg | — |
| Proline | 828.0 mg | — |
| Serine | 1,103.0 mg | — |
| Tyrosine | 1,048.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 11.0 mcg | |
| Vitamin C | 5.1 mg | |
| Vitamin D | ~ | — |
| Vitamin E | ~ | — |
| Vitamin K | ~ | — |
| Thiamin (B1) | 0.2 mg | |
| Riboflavin (B2) | 0.2 mg | |
| Niacin (B3) | 8.2 mg | |
| Vitamin B6 | 0.5 mg | |
| Folate (B9) | 4.0 mcg | |
| Vitamin B12 | 0.5 mcg | |
| Pantothenic Acid (B5) | 0.8 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 10.0 mg | |
| Iron | 2.3 mg | |
| Magnesium | 28.0 mg | |
| Phosphorus | 228.0 mg | |
| Potassium | 260.0 mg | |
| Sodium | 55.0 mg | |
| Zinc | 2.7 mg | |
| Copper | 0.4 mg | |
| Manganese | 0.0 mg | |
| Selenium | 18.8 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 58.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | ~ | — |
| Caffeine | ~ | — |
| Theobromine | ~ | — |
| Ash | 1.3 g | — |
About Quail, breast, meat only, raw
Quail are small, plump game birds of several genera, raised and hunted for both their delicate meat and their tiny, speckled eggs. A single bird yields just a few ounces of tender, fine-grained meat with a mild, subtly sweet, faintly gamey flavor richer than chicken, and is often served whole, one or two per person. Quail is a good source of lean protein, iron, phosphorus, and B vitamins, while the prized eggs, about a fifth the size of a chicken egg, are rich in protein and choline.
Because the birds are small and lean, they cook fast and dry out easily, so they are best roasted hot and quick, grilled, pan-seared, or deep-fried, frequently butterflied, stuffed, or wrapped in bacon, and they feature in European, Middle Eastern, and Asian cuisines. The little eggs are boiled, pickled, fried, or used as a garnish. Choose plump birds with smooth skin, and store quail chilled, using it within a day or two or freezing it.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Quail, breast, meat only, raw?
There are 123 calories in 100 g of Quail, breast, meat only, raw, or about 105 calories in 3 oz (85 g).
How much protein is in Quail, breast, meat only, raw?
Quail, breast, meat only, raw contains 22.6 g of protein per 100 g.
How many carbs are in Quail, breast, meat only, raw?
Quail, breast, meat only, raw has 0.0 g of carbohydrates per 100 g.
How much fat is in Quail, breast, meat only, raw?
Quail, breast, meat only, raw provides 3.0 g of total fat per 100 g.
What is Quail, breast, meat only, raw a good source of?
Quail, breast, meat only, raw is an excellent source of Niacin (B3) (51% DV), Copper (48% DV), Protein (45% DV), Selenium (34% DV), Vitamin B6 (31% DV) and Zinc (25% DV) and a good source of Riboflavin (B2), Phosphorus, Pantothenic Acid (B5) and Iron (per 100 g). Daily Values are based on a 2,000-calorie diet.
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Compare Quail, breast, meat only, raw with…
- Quail, breast, meat only, raw vs Pork, cured, bacon, raw
- Quail, breast, meat only, raw vs Veal, breast, whole, boneless, separable lean only, cooked, braised
- Quail, breast, meat only, raw vs Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, cooked, braised
- Quail, breast, meat only, raw vs Veal, shoulder, arm, separable lean and fat, cooked, braised
- Quail, breast, meat only, raw vs Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, choice, raw
- Quail, breast, meat only, raw vs Beef, cured, pastrami