Quail meat: benefits and properties
Although among the popularly consumed birds we find ourselves above all with the chicken and the Turkey, the truth is that the quail It can also be converted into an ideal food because of its smooth texture and nutritional richness. Although, by the way, quail eggs are also popular in this regard.
The common quail is a small bird, which tends to measure between 16 to 20 centimeters, and has a characteristic plumage of fawn brown, which is darker on the back, to become almost white in the belly.
From a nutritional point of view, as we will know in the section dedicated to the Nutritional properties of quail meat, it is a food especially rich in proteins of good quality.
Nutritional properties of quail meat
The quail meat It stands out from a nutritional point of view for its richness in proteins of good quality, which are also known as proteins of high biological value, for their high content of essential amino acids.
Quail meat is a type of lean or white meat, which means that its fat content as well as caloric content is really low. In fact, 100 grams of this meat provide only 106 kilocalories and just 1.6 grams of fat.
Regarding its content in vitamins, the presence of vitamins of group B (especially vitamin B3 and B6), and minerals such as magnesium and iron.
Calories | 106 kcal | ||
Proteins | 23 g | ||
Carbohydrates | Traces | ||
Total fat | 1,6g | ||
Cholesterol | 0.5 mg | ||
Vitamins | Minerals | ||
Vitamin B1 | 0.02 mg | Calcium | 46 mg |
Vitamin B2 | 0.35 mg | Magnesium | 36 mg |
Vitamin B3 | 6 mg | Iron | 7.7 mg |
Vitamin B6 | 0.07 mg | ||
B12 vitamin | 2.2 mg | ||
Vitamin C | 1 mg | ||
Vitamin D | 1.1 ug | ||
Vitamin E | 0.4 mg | ||
Benefits of quail meat
Due to its high content of good quality proteins, quail meat is an ideal food for all those people who wish to develop their muscles (for example, who usually find themselves following a sports routine and physical exercises to achieve this end).
It is also an ideal food for children, precisely because of its protein richness and its low content of fat, calories and cholesterol. Precisely for these reasons also its consumption is adequate in the diet of pregnancy.
Due to its low sodium content, its consumption is recommended in people with high blood pressure. In addition, for its richness in vitamin B6 it is a recommended food in people with depression, asthma and diabetes.
Image | avlxyz This article is published for informational purposes only. You can not and should not replace the consultation with a Nutritionist. We advise you to consult your trusted Nutritionist. ThemesMeat
