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A small plump game bird, weighing 1 to 2 pounds that originated from the pheasant family and is often sought for its delicately flavored white (U.S.) or dark (Europe) meat. The meat is more moist than that of a grouse, but similar in appearance. The U.S. quail, which may be referred to as Blue, Bobwhite, California, Montezuma or Mountain is not the same as the European quail which is a migratory bird originating from the partridge family. The meat can be cooked by roasting, grilling, broiling or braising and served as the main ingredient of the meal or a flavorful addition to stews. Typical of smaller wild fowl, the meat is lean so it will be best prepared with moist heat or by barding, which consists of securing strips of fat or bacon around the meat to prevent it from drying out when it is cooked.
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USDA Nutrition Facts |
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| Calories 234 |
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| Protein 25g |
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| Total Fat 14g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 216mg |
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| Sodium 52mg |
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| Cholesterol 86mg |
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| Serving Size 1 unit (yield from 1 lb ready-to cook quail) |
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| Calories 123 |
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| Protein 22g |
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| Total Fat 2g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 260mg |
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| Sodium 55mg |
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| Cholesterol 58mg |
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| Serving Size 1 quail |
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| Calories 134 |
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| Protein 21g |
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| Total Fat 4g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 237mg |
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| Sodium 51mg |
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| Cholesterol 70mg |
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Quail term - Related Content |
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| An egg produced by a quail that is small and oval shaped with a speckled outer shell ranging in color from dark brown to blue or white. The shells are very thin and easily ... |
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| Little quail eggs make an unusual, but delicious appetizer or breakfast dish when served with thin slices of prosciutto on toasted English muffins. |
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| A unique and enjoyable way to make a salad using small eggs that add a tasty touch to an array of greens. |
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