Poultry
Heart
Quail heart is dense muscle—slice thin for the grill or braise until tender. Meaty flavour, less metallic than liver. Trim vessels, cook hot-and-quick or long-and-moist. Good skewered with other offal in traditional mixed grills from Mediterranean, Middle Eastern and restaurant fine dining.
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Characteristics
Preparations
Traits
Nutrition and pairings
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 6.14 g
- Saturated Fat 1.98 g
- Trans Fat 0.1 g
- Monounsaturated Fat 2.74 g
- Polyunsaturated Fat 1.42 g
- Cholesterol 188 mg
- Sodium 70.9 mg
- Salt 0.15 g
- Total Carbohydrate 0.97 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 23.5 g
- Water 63.9 g
- Energy 153 kcal
- Water 63.9 g
- Carbohydrates 0.97 g
- Sugars 0.48 g
- Protein 23.5 g
- Fat 6.14 g
- Saturated Fat 1.98 g
- Monounsaturated Fat 2.74 g
- Polyunsaturated Fat 1.42 g
- Omega-3 0.14 g
- Trans Fat 0.1 g
- Vitamins 37.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.74 mg
- Vitamin B5 — Pantothenic Acid 0.83 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.1 µg
- Minerals 322 mg
- Major Minerals 321 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 188 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 6.74 · vitamin-b5-pantothenic-acid: 0.83 · vitamin-b6: 0.41 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.1 ·
Minerals
Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.
History
Farmed quail made consistent restaurant portions available year-round. Cooks treated heart of quail as a cut with its own timing and sides.
As quail cookery specialised, heart was portioned and sold ready for the pan. Retail packs of oven-ready quail brought the bird into home dinner parties.
European court cookery roasted and spitted tiny quail for elaborate service; heart of quail took a named place in that kitchen trade.