Quail, meat only
Category: Poultry Products Parts: Breast Method: Raw
Nutrition Highlights
Serving Size
Calories
105
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Protein | 77 (73.4%) |
| Fat | 23 (21.9%) |
| Total | 105 (100%) |
Serving: 3 oz [85g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 61 (71.7%) |
| Protein | 19 (22.6%) |
| Fat | 2.5 (3.0%) |
| Ash | 1.1 (1.3%) |
| Total | 85 (100%) |
Serving: 3 oz [85g]
Benefits
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High in protein, with 3 ounces providing around 10 grams of protein
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Low in fat and calories, with 3 ounces having only around 50 calories and 2 grams of fat
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A good source of various vitamins and minerals like niacin, vitamin B6, selenium and phosphorus
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Contains omega-3 fatty acids which are good for heart health
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May help boost immunity as it contains zinc and iron
Risks
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Quail meat is low in calories but high in protein. However, raw quail meat poses food safety risks as it may contain harmful bacteria like salmonella or campylobacter that can cause foodborne illness if undercooked or eaten raw
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Raw quail meat is low in fat but high in cholesterol. Excessive consumption can increase risk of heart disease
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Quail meat provides some vitamins and minerals like niacin, vitamin B6, selenium and phosphorus. But raw quail meat provides little nutritional value since many nutrients are lost or reduced during cooking
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Raw quail meat contains no dietary fiber which is important for digestive and heart health. Cooking quail meat retains more fiber
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Foodborne illness from pathogens in raw quail meat can be life-threatening for young children, pregnant women, elderly and those with weak immune systems
Additional Information
Quail, breast, meat only, raw is a unique food product that offers several nutritional benefits, but it also comes with certain risks that need to be considered. Let's explore these aspects in detail.
Starting with the nutritional benefits, quail breast is a lean source of protein. Protein is essential for the growth, repair, and maintenance of body tissues, including muscles, skin, and organs. It also plays a crucial role in the production of enzymes, hormones, and antibodies. Consuming an adequate amount of protein is especially important for individuals looking to build and maintain muscle mass, support healthy weight management, and promote satiety.
Quail breast is relatively low in fat, particularly saturated fat. A low intake of saturated fat is associated with a reduced risk of heart disease and other cardiovascular conditions. Additionally, being a lean meat, quail breast is also lower in calories compared to other poultry options like chicken or turkey, making it suitable for individuals aiming to control their calorie intake.
Quail breast is a good source of essential vitamins and minerals. It contains B vitamins such as niacin, riboflavin, and vitamin B12, which are involved in energy production, brain function, and the formation of red blood cells. Quail breast also provides minerals like iron, zinc, and selenium. Iron is crucial for carrying oxygen in the blood, while zinc and selenium play key roles in immune function and antioxidant defense.
However, it is important to note that consuming raw quail breast also carries certain risks. Raw poultry, including quail, may harbor harmful bacteria such as Salmonella or Campylobacter. These pathogens can cause foodborne illnesses, leading to symptoms like diarrhea, abdominal pain, fever, and vomiting. To minimize the risk of foodborne illness, it is recommended to cook quail breast thoroughly until it reaches a safe internal temperature of 165°F (74°C).
Furthermore, raw quail breast may not be suitable for individuals with compromised immune systems, pregnant women, young children, or older adults, as they are more susceptible to foodborne illnesses. These populations should ensure that quail breast is cooked properly to eliminate any potential pathogens.
In conclusion, quail breast, when cooked properly, can be a nutritious addition to a balanced diet. It provides lean protein, essential vitamins, and minerals while being relatively low in fat and calories. However, consuming raw quail breast poses risks of foodborne illnesses, primarily due to potential bacterial contamination. Therefore, it is crucial to handle and cook quail breast safely to ensure its nutritional benefits are enjoyed without any health hazards.