Poultry
Quail
Quail is a small game and farmed bird with delicate, slightly gamey meat sold whole or as tiny breasts and legs. Coturnix quail dominate commercial production for meat and eggs; bobwhite and other species appear in hunting and specialty markets. Quick roasting, grilling, or pan-searing suits the small carcass. Eggs are a prized garnish and breakfast specialty alongside the meat bird.
Also known as: Uzura, Caille, Quaglia, Ānchún
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.1 g
- Saturated Fat 2.79 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.16 g
- Polyunsaturated Fat 1.98 g
- Cholesterol 88 mg
- Sodium 68.9 mg
- Salt 0.15 g
- Total Carbohydrate 0.92 g
- Dietary Fibre 0 g
- Total Sugars 0.51 g
- Complex / starch 0 g
- Protein 23.7 g
- Water 64.5 g
- Energy 188 kcal
- Water 64.5 g
- Carbohydrates 0.92 g
- Sugars 0.51 g
- Monosaccharides 0.36 g
- Disaccharides 0.16 g
- Protein 23.7 g
- Animal Protein 22.5 g
- Fat 10.1 g
- Saturated Fat 2.79 g
- Monounsaturated Fat 4.16 g
- Polyunsaturated Fat 1.98 g
- Trans Fat 0.1 g
- Vitamins 42.7 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 8.14 mg
- Vitamin B5 — Pantothenic Acid 1.01 mg
- Vitamin B6 0.5 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 5.9 µg
- Vitamin B12 — Cobalamin 1.5 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 0.9 µg
- Minerals 255 mg
- Major Minerals 249 mg
- Trace Minerals 5.9 mg
- Salt 0.15 g
- Sodium Chloride 0.15 g
- Cholesterol 88 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.5 · vitamin-a: 20 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 8.14 · vitamin-b5-pantothenic-acid: 1.01 · vitamin-b6: 0.5 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 5.9 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 0.9 ·
Minerals
Sodium: 68.91 · Potassium: 150 · Calcium: 30 · Iron: 0.5 · Zinc: 0.4 · Iodine: 5 ·
Poultry muscle is relatively lean; skin and dark meat raise fat and energy.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Wild quail were hunted across Eurasia and Africa as seasonal game birds.
Japanese traditions valued quail meat and eggs in refined cuisine.
Commercial Coturnix farming expanded meat and egg production beyond wild harvest.
Restaurant demand for whole roast quail and quail eggs made the bird a global specialty poultry.