Nutritional value of quail
| Quail, cooked (100 g) | Quail egg (10 g) | |
| Calories | 227 | 14 |
| Fat
– Saturated – Monounsaturated – Polyunsaturated |
14 g 4.0g 4.9 g 3.5g |
1 g 0.3 g 0.4 g 0.1g |
| Cholesterol | 86 mg | 76 mg |
| Protein | 25g | 1.2g |
| Carbohydrates | 0 g | 0.04 g |
| Fibers | 0.9 g | 0 g |
| Iron | 4.4 mg | 0.3 mg |
| Zinc | 3.1 mg | 0.13 g |
| Selenium | 22 µg | 3 µg |
| Phosphorus | 279 mg | 20 mg |
Quail health profile
Quail is a white meat / poultry rich in protein and contains a significant amount of zinc, iron, phosphorus and selenium. Its fat content is varied. In fact, a third of its fat is saturated and the rest is unsaturated. Quail therefore remains a better choice than red meats, which are richer in saturated fatty acids.
Active ingredients of quail
Quail is a good source of iron. Each body cell contains iron. This mineral is essential for the transport of oxygen and the formation of red blood cells in the blood. It also plays a role in the production of new cells, hormones and neurotransmitters (messengers in nerve impulses). It should be noted that the iron present in meats (heme iron) is better absorbed in the body than the iron contained in plant foods.
Quail is also a good source of zinc. Zinc is involved in particular in immune reactions, in the production of genetic material, in the perception of taste, in the healing of wounds and in the development of the fetus. It also interacts with sex and thyroid hormones. In the pancreas, it participates in the synthesis (production), the storage and the release of insulin.
Quail also contains selenium. This mineral works with one of the main antioxidant enzymes, thus preventing the formation of free radicals in the body. It also helps convert thyroid hormones to their active form.
Finally, quail is a source of phosphorus. Phosphorus is the second most abundant mineral in the body after calcium. It plays an essential role in the formation and maintenance of healthy bones and teeth. In addition, it participates among other things in the growth and regeneration of tissues and helps to maintain normal blood pH. It is one of the constituents of cell membranes.
No scientific study has focused on the effect of quail consumption on human health.
Use of quail
Quail can be roasted, braised, cooked in a pan or grilled. The cooking time is around twenty minutes. It can also be transformed into pâté or terrine. Grapes, olives, cherries, prunes and lemon are foods that blend very well with the delicate taste of quail.
For quail eggs, they are usually eaten cooked hard. With a soft texture, they are served as an appetizer most of the time.
The quail is kept fresh in the refrigerator for a maximum of 2-3 days before cooking.
