Quail - Useful Properties, Nutritional Value Of Meat, Calorie Content

The ratio of BJU in the product

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There are ten types of quail, two of which are completely exterminated by man. These include:

• Common quail;
• Dumb quail;
• Australian quail;
• Black-breasted quail;
• Harlequin quail;
• Painted quail;
• Coturnix ypsilophora;
• Coturnixadansonii;
• New Zealand quail (extinct);
• Coturnixgomerae (extinct).

The most common quail in nature and in the household is the common quail or Coturnix coturnix. Its body length reaches 20 cm, its weight is about 145 grams. The plumage of the bird is of a gray-ocher color, the back, top of the head, upper tail are in light brown spots and transverse stripes. The difference between the female and the male lies in the paler color of the throat and chin.

The common quail lives in Africa, Western Asia, Europe, Russia (east of Lake Baikal). The bird hibernates in Southern Europe and Transcaucasia, the main masses of birds fly to India, Africa and Arabia.

Quail is bred both in the household and on poultry farms, being considered an unpretentious and highly productive bird.

Useful properties of quail

Quail meat is the most valuable dietary product. In Russia, quail meat was considered a delicacy and was called "royal food" not only because of its tenderness and juiciness, but also due to its high nutritional qualities.

Quail meat is rich in amino acids and B vitamins, phosphorus, easily digestible protein, copper, potassium and other minerals. Especially relevant is the use of quail meat for food by people suffering from diseases of the lungs, liver, musculoskeletal system, digestive and cardiovascular systems. Due to its balanced composition, quail meat is recommended to be included in dietary nutrition: it practically does not contain cholesterol, is well absorbed by the body and restores metabolism.

Let's list the benefits of quail meat:

• Potassium, which is part of it, has hypotensive and arrhythmic effects on the body, is responsible for the functioning of the brain;
• Vitamin PP helps to improve blood microcirculation in blood vessels, being an excellent tool for the prevention of gout;
• Quail meat, in comparison with chicken, contains many times more vitamin D, B1, B2, preventing rickets;
• Regular consumption of quail meat helps to strengthen the skeletal system, increase muscle mass, and increase the overall tone of the body.

Nutritional value of quail meat

The calorie content of quail meat is 134 kcal / 100 grams. Energy value:

• Proteins - 21.76 g;
• Fat - 4.53 g;
• Carbohydrates - 0 g.

The composition of quail meat includes: vitamin PP (8.2 mg), vitamin C (7.2 mg), vitamin B12 (0.47 μg), vitamin B9 (7 μg), vitamin B6 (0.53 mg), vitamin B5 (0.787 mg), vitamin B2 (0.285 mg), vitamin B1 (0.283 mg), vitamin A (17 μg), as well as selenium (17.4 mg), manganese (0.019 mg), copper (594 μg), zinc (2.7 g), iron (4.51 mg), phosphorus (307 mg), potassium (237 mg), sodium (51 mg), magnesium (25 g), calcium (13 mg).

Cooking quail meat

The frozen quail meat is offered to the consumer from the shelves of shops and supermarkets. If you are lucky enough to become the owner of the carcass of a freshly killed bird, the game must be properly processed before cooking.

The neck, legs and tips of the wings are cut off from the carcass of a quail, which do not carry any nutritional value, but are suitable for making dietary broths. Then the game is scalded with boiling water and plucked. After plucking, thin filamentous feathers remain on the carcasses, which are removed with a gas burner.

Further, the internal organs must be removed from the quail carcass. The processed game is thoroughly washed under warm running water and placed in parchment or cellophane bags. Packed quail is kept in the refrigerator for about 2 days, longer storage should only take place in the freezer.

Every country has the most favorite way of cooking quail. In Europe, they like to serve grilled quails with vegetable or fruit side dishes. The French prefer to stuff poultry with various fillings, the most spicy and refined of which are mushrooms and citrus fruits.

Residents of Western Asia cook aromatic pilaf from quail meat, while the Greeks serve quails in company with fresh herbs and olives. In Italy, quail meat is used to prepare such traditional dishes as soups and sauces based on thick broths.

Contraindications

Individual intolerance to quail meat.

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