"Quail" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Quail is a small bird of the pheasant subfamily, order Galliformes. Quails were domesticated about three thousand years ago in Ancient China and Japan. They are now raised in many countries around the world.

Quails have a small size, body length of about 20 cm, weight 80–300 g. Plumage is mottled, brownish-yellow with dark spots and stripes.

Quails are undemanding in care, grow and reproduce quickly. A female quail can lay up to 300 eggs per year.

In food, both the meat and eggs of quails are used. Quail meat is considered a dietary product; it is tender and flavorful. Quail eggs are also beneficial; they contain many vitamins and minerals.

Quails can be prepared in various ways: they are fried, stewed, baked, grilled or roasted.

Nutritional value per 100 g of quail meat:

• Calories — 134 kcal
• Protein — 21.6 g
• Fat — 7.4 g
• Carbohydrates — 0 g

Nutritional value per 100 g of quail eggs:

• Calories — 168 kcal
• Protein — 11.9 g
• Fat — 13.1 g
• Carbohydrates — 0.6 g

Quail meat and eggs may be at risk of Salmonella and other bacteria, so it is important to thoroughly cook them before consumption.

Quails can also cause allergic reactions in some people, so people with bird allergies should avoid consuming quails.