Quail

Quail

American quail are named by their region — bobwhite in the East, partridge in the South, quail in the North and blue quail in the Southwest.

The meat of the American quail is white and delicately flavored. Young birds can be roasted, broiled; older quail should be cooked with moist heat.

Quail is an excellent source of protein, niacin, iron, selenium and vitamin B6.

The Benefits

*Excellent Source of: Protein, Vitamin B6, Iron, Niacin, Selenium, Phosphorous
*Good Source of: Vitamin C, Thiamin, Riboflavin, Zinc
*Preferences: Low Sodium, Low Carbohydrate, Low Sugars, No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Molds, No Tubers, No Corn, No Yeast, No Peanuts, No Citrus, No Nightshade, No Legumes, No Grains

Selecting and Storing

Choose fresh, organic free-range quail and keep frozen, or use within 3 days of purchase, if fresh.

Nutrition Information(amounts per serving)

Serving Size: 1-whole QUAIL,MEAT ONLY,RAW

OMEGA-6 / OMEGA-3 RATIO: 39.74

Calories: 123

MACRONUTRIENTS	Amount	% Daily Value*
Total Fat	4.2 g	*
Saturated Fat	1.2 g	*
Monosaturated Fat	1.2 g	*
Polyunsaturated Fat	1.1 g	*
Trans Fat	0 g	*
Essential Fatty Acids (Omega-3)
ALA	18 mg	*
EPA, DHA	9 mg, 0 mg	*
Conjugated linolenic acid (CLA)	0 mg	*
Cholesterol	64.4 mg	*
Total Carbohydrate	0 g	*
Sugars	0 g	*
Fiber	0 g	*
Protein	20 g	*

MICRONUTRIENTS	Amount	% Daily Value*
VITAMINS
Vitamin A	52.4 IU	1%
Vitamin C	6.6mg	11%
Vitamin D	0 IU	0%
Vitamin E	0 IU	0%
Vitamin B6	0.49 mg	24%
Vitamin B12	0.43 mcg	7%
Vitamin K	0 mg	0%
Folate	6.4 mcg	2%
Niacin	7.5 mg	38%
Riboflavin	0.26 mg	15%
Thiamin	0.26 mg	17%
MINERALS
Calcium	12 mg	1%
Copper	0 mg	0%
Iron	4.2 mg	23%
Magnesium	23 mg	6%
Manganese	0.02 mg	1%
Phosphorous	282.4 mg	28%
Potassium	218 mg	6%
Selenium	16 mcg	23%
Sodium	46.9 mg	2%
Zinc	2.5 mg	17%
PHYTONUTRIENTS
Alpha-carotene	0 mcg
Beta-carotene	0 mcg
Beta-cryptoxanthin	0 mcg
Lutein + zeaxanthin	0 mcg
Lycopene	0 mcg

*Notes on Macronutrients: Because your personal nutrition needs are unique, please refer to the information on this site to learn more about your intake of macronutrients (Fats, Carbohydrates & Protein).