Quail, cooked
Category: Poultry Products
100g of Quail, cooked contains 226 kcal calories, 25g protein, and 21.7µg selenium per USDA FoodData Central.
Nutrition at a glance
All values shown per 100 grams
Calories226kcal
Protein25g
Carbohydrates0g
Total fat14g
Full nutrient breakdown
per 100 gMacronutrients▾
| % DV | ||
|---|---|---|
| Calories | 226 kcal | 11% |
| Protein | 25 g | 50% |
| Carbohydrates | 0 g | 0% |
| Total fat | 14.04 g | 18% |
| Fiber | 0 g | 0% |
| Sugars | 0 g | — |
Minerals▾
| % DV | ||
|---|---|---|
| Sodium | 214 mg | 9% |
| Potassium | 215 mg | 5% |
| Calcium | 15 mg | 1% |
| Magnesium | 22 mg | 5% |
| Phosphorus | 278 mg | 22% |
| Iron | 4.41 mg | 25% |
| Zinc | 3.09 mg | 28% |
| Copper | 0.59 mg | 66% |
| Selenium | 21.7 µg | 39% |
Fat detail▾
| % DV | ||
|---|---|---|
| Saturated fat | 3.94 g | 20% |
| Monounsaturated fat | 4.87 g | — |
| Polyunsaturated fat | 3.47 g | — |
| Cholesterol | 86 mg | 29% |
| EPA (Omega-3) | 0.01 g | — |
| DHA (Omega-3) | 0 g | — |
| DPA (Omega-3) | 0.04 g | — |
Vitamins▾
| % DV | ||
|---|---|---|
| Vitamin A | 70 µg | 8% |
| Retinol | 70 µg | — |
| Vitamin C | 2.3 mg | 3% |
| Vitamin D | 0.2 µg | 1% |
| Vitamin E | 0.7 mg | 5% |
| Vitamin K | 4.2 µg | 4% |
| Thiamin (B1) | 0.22 mg | 18% |
| Riboflavin (B2) | 0.3 mg | 23% |
| Niacin (B3) | 7.89 mg | 49% |
| Vitamin B6 | 0.62 mg | 36% |
| Folate (B9) | 6 µg | 2% |
| Vitamin B12 | 0.36 µg | 15% |
| Choline | 65.6 mg | 12% |
Antioxidants & carotenoids▾
| % DV | ||
|---|---|---|
| Beta-carotene | 0 µg | — |
| Alpha-carotene | 0 µg | — |
| Beta-cryptoxanthin | 0 µg | — |
| Lycopene | 0 µg | — |
| Lutein + zeaxanthin | 0 µg | — |
Other▾
| % DV | ||
|---|---|---|
| Water | 59.75 g | — |
| Caffeine | 0 mg | — |
| Theobromine | 0 mg | — |
| Alcohol | 0 g | — |
Household serving sizes
g- 61794 1 quail (yield after cooking, bone removed)
- 75 g
- 10068 1 cup, diced, cooked
- 135 g
- 90000 Quantity not specified
- 85 g
Where does this data come from?
Nutrient values are sourced from the USDA FoodData Central database — the U.S. Department of Agriculture's authoritative reference for food composition. Values are averaged across multiple samples to give you a representative reading per 100 grams of edible portion.
Published: 2022-10-28
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