USDA Nutrient Database for Standard Reference, Release 13.
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ENERGY IN FOODS
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| 1 g carbohydrate | = 4 kcal |
| 1 g protein | = 4 kcal |
| 1 g fat | = 9 kcal |
| 1 g alcohol | = 7 kcal |
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Quail, meat and skin, raw (100 g)Nutrition Facts
Serving Size 100 g
| | Amount Per Serving | | | Calories 192 | Calories From Fat 106 | | | | Calories | 192 kcal | | Calories | 803 kj | | Cholesterol | 76 mg | | Fat | 12.05 g | | Calories from Fat | 106.04 kcal | | % Calories from Fat | 55.23 % | | Monounsaturated Fat | 4.18 g | | Polyunsaturated Fat | 2.98 g | | Protein | 19.63 g | | Calories from Protein | 80.483 kcal | | % Calories from Protein | 41.92 % | | Saturated Fat | 3.38 g | | Alanine | 1.26 g | | Arginine | 1.279 g | | Ash | 0.9 g | | Aspartic acid | 1.652 g | | Calcium, Ca | 13 mg | | Copper, Cu | 0.507 mg | | Cystine | 0.34 g | | FA 12:0 Lauric | 0.04 g | | FA 14:0 Myristic | 0.1 g | | FA 16:0 Palmitic | 2.19 g | | FA 16:1 Palmitoleic | 0.62 g | | FA 18:0 Stearic | 0.88 g | | FA 18:1 Oleic | 3.52 g | | FA 18:2 Linoleic | 2.3 g | | FA 18:3 Linolenic | 0.42 g | | FA 20:1 Gadoleic | 0.01 g | | FA 20:4 Arachidonic | 0.14 g | | FA 20:5 Timnodonic | 0.01 g | | FA 22:5 Clupanodonic | 0.03 g | | Folate | 8 mcg | | Glutamic acid | 2.53 g | | Glycine | 1.542 g | | Histidine | 0.696 g | | Iron, Fe | 3.97 mg | | Isoleucine | 1.013 g | | Leucine | 1.613 g | | Lysine | 1.645 g | | Magnesium, Mg | 23 mg | | Manganese, Mn | 0.019 mg | | Methionine | 0.591 g | | Niacin | 7.538 mg | | Pantothenic acid | 0.772 mg | | Phenylalanine | 0.826 g | | Phosphorus, P | 275 mg | | Potassium, K | 216 mg | | Proline | 0.866 g | | Riboflavin | 0.26 mg | | Selenium, Se | 16.6 mcg | | Serine | 0.937 g | | Sodium, Na | 53 mg | | Thiamin | 0.244 mg | | Threonine | 0.945 g | | Tryptophan | 0.288 g | | Tyrosine | 0.849 g | | Valine | 1.033 g | | Vitamin A, IU | 243 IU | | Vitamin A, RE | 73 mcg_RE | | Vitamin B-12 | 0.43 mcg | | Vitamin B-6 | 0.6 mg | | Vitamin C, ascorbic acid | 6.1 mg | | Vitamin E | 0.701 mg_ATE | | Water | 69.65 g | | Zinc, Zn | 2.42 mg |
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