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    You are in: Home / Kitchen Dictionary Entry
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    Kitchen Dictionary: quail

    Pronounced: KWAYL

    The American quail is not related to the European quail which is a game bird in the partridge family. American quail are known by various names in the United States: bobwhite in the East, partridge in the South, quail in the North, and blue quail in the Southwest. Other members of this family are California quail, mountain quail and Montezuma quail. Quail meat is white and delicately flavored. Most of the quail marketed today are farm-raised.

    Ingredient

    Season: available year-round

    How to prepare: Prepare like other game birds: young birds can be roasted, broiled or fried and older fowl should be cooked with moist heat.

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    Nutrition Facts

    Calculated for 1 quail
    Amount Per Serving %DV
    Calories 209
    Calories from Fat 118 (56%)
    Total Fat 13.1g 20%
    Saturated Fat 3.7g 18%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 3.2g
    Trans Fat 0.0g
    Cholesterol 82mg 27%
    Sodium 57mg 2%
    Potassium 235mg 6%
    Total Carbohydrate 0.0g 0%
    Dietary Fiber 0.0g 0%
    Sugars 0.0g
    Protein 21.4g 42%

    How is this calculated?

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