United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  05157, Quail, meat and skin, raw
heading Nutrient Unit
Value per 100 g

quail 109 g

unit (yield from 1 lb ready-to cook quail) 405 g
Proximates Water g 69.65 75.92 282.08
Proximates Energy kcal 192 209 778
Proximates Protein g 19.63 21.40 79.50
Proximates Total lipid (fat) g 12.05 13.13 48.80
Proximates Carbohydrate, by difference g 0.00 0.00 0.00
Proximates Fiber, total dietary g 0.0 0.0 0.0
Minerals Calcium, Ca mg 13 14 53
Minerals Iron, Fe mg 3.97 4.33 16.08
Minerals Magnesium, Mg mg 23 25 93
Minerals Phosphorus, P mg 275 300 1114
Minerals Potassium, K mg 216 235 875
Minerals Sodium, Na mg 53 58 215
Minerals Zinc, Zn mg 2.42 2.64 9.80
Vitamins Vitamin C, total ascorbic acid mg 6.1 6.6 24.7
Vitamins Thiamin mg 0.244 0.266 0.988
Vitamins Riboflavin mg 0.260 0.283 1.053
Vitamins Niacin mg 7.538 8.216 30.529
Vitamins Vitamin B-6 mg 0.600 0.654 2.430
Vitamins Folate, DFE µg 8 9 32
Vitamins Vitamin B-12 µg 0.43 0.47 1.74
Vitamins Vitamin A, RAE µg 73 80 296
Vitamins Vitamin A, IU IU 243 265 984
Lipids Fatty acids, total saturated g 3.380 3.684 13.689
Lipids Fatty acids, total monounsaturated g 4.180 4.556 16.929
Lipids Fatty acids, total polyunsaturated g 2.980 3.248 12.069
Lipids Cholesterol mg 76 83 308