Plate
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DishNon-veg

Quail, cooked

Turkey, duck, other poultry

Energy per 100 g

226kcal

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Nutrition
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From the source's cup weight and ICMR-NIN household measures

Energy

NutrientPortionPer 100 g
Energy
258 kcal
226 kcal

Macros

NutrientPortionPer 100 g
Protein
28.5 g
25 g
Carbohydrate
0 g
0 g
Fat
16 g
14 g
Fibre
0 g
0 g
Sugars
0 g
0 g

Fats

NutrientPortionPer 100 g
Saturated fat
4.5 g
3.9 g
Monounsaturated fat
5.6 g
4.9 g
Polyunsaturated fat
4 g
3.5 g
Cholesterol
98 mg
86 mg

Minerals

NutrientPortionPer 100 g
Sodium
244 mg
214 mg
Potassium
245 mg
215 mg
Calcium
17 mg
15 mg
Iron
5 mg
4.4 mg
Magnesium
25 mg
22 mg
Phosphorus
317 mg
278 mg
Zinc
3.5 mg
3.1 mg

Vitamins

NutrientPortionPer 100 g
Vitamin A
80 µg
70 µg
Vitamin C
2.6 mg
2.3 mg
Vitamin D
0.2 µg
0.2 µg
Vitamin E
0.8 mg
0.7 mg
Vitamin K
4.8 µg
4.2 µg
Thiamin (B1)
0.25 mg
0.22 mg
Riboflavin (B2)
0.34 mg
0.3 mg
Niacin (B3)
9 mg
7.9 mg
Vitamin B6
0.7 mg
0.62 mg
Folate
7 µg
6 µg
Vitamin B12
0.41 µg
0.36 µg

Other

NutrientPortionPer 100 g
Water
68.2 g
59.8 g

Not reported by the source: 1 nutrient.

Servings
Use grams so home portions stay clear.
1 katori, diced, cooked (200 ml)
114 g
From the source's cup weight and ICMR-NIN household measures
1 small katori, diced, cooked (155 ml)
88 g
From the source's cup weight and ICMR-NIN household measures
1 large katori, diced, cooked (360 ml)
205 g
From the source's cup weight and ICMR-NIN household measures
1 cup, diced, cooked
135 g
1 quail (yield after cooking, bone removed)
75 g
Macro split
Share of energy from protein, carbs and fat.

44%

Protein

0%

Carbs

56%

Fat

Where this comes from
Source and licence details for this food.
Source
USDA FoodData Central, FNDDS (Survey Foods)
Licence
CC0-1.0
Attribution
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central.
Quality
calculated from recipe
Source id
2706149