Quail · Phasianidae

Quail, cooked, total edible

Nutrition facts per 100 g · edible portion

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4 forms & preparations

Quail, breast, meat only, raw Quail, cooked, total edible Quail, meat and skin, raw Quail, meat only, raw

Keto-friendly Gluten-free Dairy-free

Dietary labels are inferred automatically from Quail, cooked, total edible'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.

11%

227 kcal Calories

50%

25.1 g Protein

0.0 g Carbs

18%

14.1 g Fat

Good nutrient density 33/100

How many beneficial nutrients Quail, cooked, total edible 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, cooked, total edible come from — the split across carbs, fat & protein.

227 kcal / serving

56% from fat

Carbs 0%

0.0 g per serving
Fat 56%

14.1 g per serving
Protein 44%

25.1 g per serving

What Quail, cooked, total edible 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).

Copper66% Protein50% Niacin (B3)50% Selenium40% Vitamin B636% Zinc28% Iron25% Riboflavin (B2)23% Phosphorus22% Thiamin (B1)18% Vitamin B1215% Choline12%

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	0%
Dietary Fiber	0.0 g	0%
Total Sugars	0.0 g	—

Fats & Fatty Acids	Amount	% DV
Total Fat	14.1 g	18%
Saturated Fat	4.0 g	20%
Monounsaturated Fat	4.9 g	—
Polyunsaturated Fat	3.5 g	—
Omega-3 Fatty Acids	492.0 mg	—
Omega-6 Fatty Acids	2,691.0 mg	—
Butyric Acid	0.0 mg	—
Caproic Acid	0.0 mg	—
Caprylic Acid	0.0 mg	—
Capric Acid	0.0 mg	—
Lauric Acid	47.0 mg	—
Myristic Acid	117.0 mg	—
Palmitic Acid	2,563.0 mg	—
Stearic Acid	1,030.0 mg	—
Palmitoleic Acid	725.0 mg	—
Oleic Acid	4,119.0 mg	—
Gadoleic Acid	12.0 mg	—
Erucic Acid	0.0 mg	—
Linoleic Acid	2,691.0 mg	—
Arachidonic Acid	164.0 mg	—
Eicosapentaenoic Acid (EPA)	12.0 mg	—
Docosahexaenoic Acid (DHA)	0.0 mg	—

Protein & Amino Acids	Amount	% DV
Protein	25.1 g	50%

Vitamins	Amount	% DV
Vitamin A (RAE)	70.0 mcg	8%
Vitamin C	2.3 mg	3%
Vitamin D	0.2 mcg	1%
Vitamin E	0.7 mg	5%
Vitamin K	4.2 mcg	4%
Thiamin (B1)	0.2 mg	18%
Riboflavin (B2)	0.3 mg	23%
Niacin (B3)	7.9 mg	50%
Vitamin B6	0.6 mg	36%
Folate (B9)	6.0 mcg	2%
Vitamin B12	0.4 mcg	15%
Choline	65.9 mg	12%
Betaine	9.1 mg	—

Minerals	Amount	% DV
Calcium	15.0 mg	1%
Iron	4.4 mg	25%
Magnesium	22.0 mg	5%
Phosphorus	279.0 mg	22%
Potassium	216.0 mg	5%
Sodium	52.0 mg	2%
Zinc	3.1 mg	28%
Copper	0.6 mg	66%
Selenium	21.8 mcg	40%

Sterols	Amount	% DV
Cholesterol	86.0 mg	29%
Phytosterols	~	—

Other	Amount	% DV
Alcohol	0.0 g	—
Caffeine	0.0 mg	—
Theobromine	0.0 mg	—
Ash	0.8 g	—

About Quail, cooked, total edible

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, cooked, total edible?

There are 227 calories in 100 g of Quail, cooked, total edible, or about 64 calories in 1 oz (28 g).

How much protein is in Quail, cooked, total edible?

Quail, cooked, total edible contains 25.1 g of protein per 100 g.

How many carbs are in Quail, cooked, total edible?

Quail, cooked, total edible has 0.0 g of carbohydrates per 100 g.

How much fat is in Quail, cooked, total edible?

Quail, cooked, total edible provides 14.1 g of total fat per 100 g.

What is Quail, cooked, total edible a good source of?

Quail, cooked, total edible is an excellent source of Copper (66% DV), Protein (50% DV), Niacin (B3) (50% DV), Selenium (40% DV), Vitamin B6 (36% DV) and Zinc (28% DV) and a good source of Thiamin (B1), Vitamin B12 and Choline (per 100 g). Daily Values are based on a 2,000-calorie diet.