Quail
American quail are named by their region — bobwhite in the East, partridge in the South, quail in the North and blue quail in the Southwest.
The meat of the American quail is white and delicately flavored. Young birds can be roasted, broiled; older quail should be cooked with moist heat.
Quail is an excellent source of protein, niacin, iron, selenium and vitamin B6.
The Benefits
- Special diets: Autoimmune Paleo Diet, Candida Diet, Diabetic, Elimination Diet, Gluten-Free Diet, Gluten-Free/Dairy-Free Diet, Grain-Free Diet, High Protein Diet, Low Acid Diet, Low Carb Diet, Low FODMAP Diet, Low Histamine Diet, Low Oxalate Diet, Low Starch Diet, Paleo Diet (Light), Paleo Diet (Strict), PCOS Diet, Primal Diet, Thyroid Diet, Whole Food
- Excellent Source of: Iron, Protein, Selenium, VitaminB6, Copper, Niacin, Phosphorous
- Good Source of: Zinc, VitaminC, Thiamin, Riboflavin
- Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Molds, No Pseudograins, No Coconut, No Corn, No Yeast, No Peanuts, No Citrus, No Nightshade, No Legumes, No Grains, Low Carbohydrate, Low Sodium, Low Sugars
Related Foods
Related Nutrients
Selecting and Storing
Choose fresh, organic free-range quail and keep frozen, or use within 3 days of purchase, if fresh.
