Quail, cooked, total edible nutrition: calories, carbs, GI, protein, fiber, fats
*all the values are displayed for the amount of 100 grams
Top nutrition facts for Quail, cooked, total edible
| Calories ⓘ Calories for selected serving | 227 kcal |
| Glycemic load ⓘ Glycemic Load (GL) is a metric that measures both the quality (Glycemic Index) and quantity of carbohydrates in a specific serving of food to estimate its impact on blood sugar levels. It is calculated as: (GI × Carbs in grams) / 100. | 0 (low) |
| Net carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 0 g |
| Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral. | 17.3 (acidic) |
Copper ⓘHigher in Copper content than 95% of foods
Vitamin B3 ⓘHigher in Vitamin B3 content than 91% of foods
Vitamin B6 ⓘHigher in Vitamin B6 content than 91% of foods
Iron ⓘHigher in Iron content than 89% of foods
Cholesterol ⓘHigher in Cholesterol content than 87% of foods
Quail, cooked, total edible calories (kcal)
| Calories for different serving sizes of quail, cooked, total edible | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 227 | |
| Calories in 1 oz | 64 | 28.35 g |
| Calories in 1 lb | 1028 | 453 g |
Extra Nutrition facts for Quail, cooked, total edible
| Protein per 100 calories ⓘ Shows how many grams of protein you get from 100 calories of this food, calculated as (protein in g ÷ calories) × 100. | 11 g |
| Calories per 10 g protein ⓘ Shows how many calories you need to eat from this food to get 10 g of protein, calculated as (calories ÷ protein in g) × 10. | 90 kcal |
| Weight per 100 calories ⓘ Shows how many grams of this food equal 100 kcal—higher grams mean a larger portion for the same calories. | 44 g |
| Unsaturated / Saturated Fat ratio ⓘ (monounsaturated + polyunsaturated) / saturated, ≥2 broadly recommended by major guidelines for heart health | 2.1 |
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
210µg of 900µg
23%
Vitamin E:
2.1mg of 15mg
14%
Vitamin D:
0.6µg of 20µg
3%
Vitamin C:
6.9mg of 90mg
7.7%
Vitamin B1:
0.66mg of 1mg
55%
Vitamin B2:
0.9mg of 1mg
69%
Vitamin B3:
24mg of 16mg
149%
Vitamin B5:
0mg of 5mg
0%
Vitamin B6:
1.9mg of 1mg
143%
Folate:
18µg of 400µg
4.5%
Vitamin B12:
1.1µg of 2µg
45%
Vitamin K:
13µg of 120µg
11%
Vitamin chart - relative view
Macronutrients chart
Protein:
Daily Value: 50%
25.1 g of 50 g
25.1 g (50% of DV )
Fats:
Daily Value: 22%
14.1 g of 65 g
14.1 g (22% of DV )
Carbs:
Daily Value: 0%
0 g of 300 g
0 g (0% of DV )
Water:
Daily Value: 3%
60 g of 2,000 g
60 g (3% of DV )
Other:
0.8 g
0.8 g
Fat type information
Saturated fat:
4 g
Monounsaturated fat:
4.9 g
Polyunsaturated fat:
3.5 g
All nutrients for Quail, cooked, total edible per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Vitamin A | 70µg | 8% | 14% | |
| Calories | 227kcal | 11% | 43% |
4.8 times more than Orange
|
| Protein | 25g | 60% | 13% |
8.9 times more than Broccoli
|
| Weight per 100 calories | 44g | N/A | 58% | |
| Protein per 100 calories | 11g | N/A | 23% | |
| Calories per 10 g protein | 90kcal | N/A | 73% | |
| Fats | 14g | 22% | 25% |
2.4 times less than Cheese
|
| Unsaturated / Saturated Fat ratio | 2.1 | N/A | 42% | |
| Vitamin C | 2.3mg | 3% | 26% |
23 times less than Lemon
|
| Carbs | 0g | 0% | 100% |
N/A
|
| Net carbs | 0g | N/A | 100% |
N/A
|
| Cholesterol | 86mg | 29% | 13% |
4.3 times less than Egg
|
| Vitamin D* | 8 IU | 1% | 15% |
10.9 times less than Egg
|
| Vitamin D | 0.2µg | 1% | 16% |
11 times less than Egg
|
| Magnesium | 22mg | 5% | 46% |
6.4 times less than Almonds
|
| Calcium | 15mg | 2% | 60% |
8.3 times less than Milk
|
| Potassium | 216mg | 6% | 51% |
1.5 times more than Cucumber
|
| Iron | 4.4mg | 55% | 11% |
1.7 times more than Beef broiled
|
| Sugar | 0g | N/A | 100% |
N/A
|
| Fiber | 0g | 0% | 100% |
N/A
|
| Copper | 0.59mg | 66% | 5% |
4.2 times more than Shiitake
|
| Zinc | 3.1mg | 28% | 22% |
2 times less than Beef broiled
|
| Phosphorus | 279mg | 40% | 13% |
1.5 times more than Chicken meat
|
| Sodium | 52mg | 2% | 70% |
9.4 times less than White bread
|
| Vitamin E | 0.7mg | 5% | 19% |
2.1 times less than Kiwi
|
| Selenium | 22µg | 40% | 25% | |
| Vitamin B1 | 0.22mg | 18% | 26% |
1.2 times less than Pea raw
|
| Vitamin B2 | 0.3mg | 23% | 20% |
2.3 times more than Avocado
|
| Vitamin B3 | 7.9mg | 50% | 9% |
1.2 times less than Turkey meat
|
| Vitamin B6 | 0.62mg | 48% | 9% |
5.2 times more than Oats
|
| Vitamin B12 | 0.36µg | 15% | 40% |
1.9 times less than Pork
|
| Vitamin K | 4.2µg | 4% | 17% |
24.2 times less than Broccoli
|
| Folate | 6µg | 2% | 62% |
10.2 times less than Brussels sprouts
|
| Choline | 66mg | 12% | 15% | |
| Saturated fat | 4g | 20% | 27% |
1.5 times less than Beef broiled
|
| Monounsaturated fat | 4.9g | N/A | 25% |
2 times less than Avocado
|
| Polyunsaturated fat | 3.5g | N/A | 15% |
13.5 times less than Walnut
|
| Caffeine | 0mg | 0% | 100% | |
| Omega-3 - EPA | 0.01g | N/A | 7% |
57.5 times less than Salmon
|
| Omega-3 - DHA | 0g | N/A | 100% |
N/A
|
| Omega-3 - DPA | 0.04g | N/A | 4% |
4.9 times less than Salmon
|
NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 227
% Daily Value*
22%
Total Fat
14g
18%
Saturated Fat 4g
0
Trans Fat
0g
29%
Cholesterol 86mg
2.3%
Sodium 52mg
0
Total Carbohydrate
0g
0
Dietary Fiber
0g
Total Sugars 0g
Includes ? g Added Sugars
Protein
25g
Vitamin D
8mcg
1%
Calcium
15mg
1.5%
Iron
4.4mg
55%
Potassium
216mg
6.4%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Health checks
ⓘ
Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
Low in Cholesterol
ⓘ
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
No Trans Fats
ⓘ
Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Saturated Fats
ⓘ
While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source
Low in Sugars
References
All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.