Energy
upper quarter226 kcalthis record per 100 g
- Corpus median
- 188 kcal
- Middle 50%
- 160–207 kcal
Based on 36 records reporting energy.
Meat & poultrymoderate variability
Quail, cooked calories: 192 per 85 g
This exact USDA record reports 192 calories for 85 g. That answer belongs to this description and weight; it is not a universal value for every meal that shares the name.
Quick facts
USDA reference amount · 85 g
- Calories
- 192 kcal
- Protein
- 21.3 g
- Carbohydrate
- 0 g
- Total fat
- 11.9 g
- Fiber
- 0 g
- Sodium
- 182 mg
Portion calculator
Estimate your portion
Choose a source measure or enter the weight you ate.
Estimated for 85 g
192calories
Quail, cooked
- Protein
- 21.3 g
- Carbs
- 0 g
- Fat
- 11.9 g
— means the source has no value available.
These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.
Nutrition facts, household measures, preparation notes and USDA sources
The editorial read
The useful answer has a weight, a composition, and an identity
Portion: the cited record reports about 192 calories for USDA reference amount at 85 grams. On a fixed-weight basis, the same record contains 226 calories per 100 grams. The first number answers a portion question; the second answers a concentration question.
Composition: that source amount also reports 21.3 g protein, 0 g fiber, and 182 mg sodium. Read those values together: a calorie total by itself cannot describe the nutrient profile.
Identity: the largest listed formulation input is quail, cooked, total edible, representing 99.6% of the record’s listed input weight. The record contains 2 source-input rows in all. These are provenance for a standardized calculation, not a recipe for your plate.
The reference amount and 1 cup, diced, cooked answer different portion questions. Their values are scaled independently from the same per-100-gram source record.
The household measures attached to this record span roughly 170–305 calories across the listed portions. That is a set of scaled examples—not a confidence interval, a recommendation, or a claim about the full universe of recipes.
Calculated from the smallest and largest usable household measures listed by USDA for this exact FNDDS record; not a confidence interval.
Record-specific decision brief
What the numbers say—and what choice still belongs to you
This analysis belongs to USDA FDC 2706149: “Quail, cooked.” It separates gram-weight arithmetic, corpus context, label signals, and record selection so one number does not have to answer four different questions.
01 · Portion arithmetic
Three weights, one fixed composition
For FDC 2706149, each row multiplies the published per-100-gram values by its stated weight. “1 quail (yield after cooking, bone removed)” through “1 cup, diced, cooked” are weight scenarios: named measures come from USDA, while percentage labels are transparent arithmetic.
| Scenario | Weight | Energy | Protein | Fiber | Sodium |
|---|---|---|---|---|---|
| 1 quail (yield after cooking, bone removed)USDA-listed household measure | 75 g | 170 kcal | 18.8 g | 0 g | 161 mg |
| USDA reference amountExact record reference weight | 85 g | 192 kcal | 21.3 g | 0 g | 182 mg |
| 1 cup, diced, cookedUSDA-listed household measure | 135 g | 305 kcal | 33.8 g | 0 g | 289 mg |
02 · Fixed-weight context
Where 100 grams sits inside Turkey, duck, other poultry
The comparison set contains 36 exact records in the Turkey, duck, other poultry USDA category. Here, “upper quarter” describes FDC 2706149’s energy position in that corpus—not nutritional quality, desirability, or a health rating.
Protein
middle half25 gthis record per 100 g
- Corpus median
- 26.9 g
- Middle 50%
- 24.2–28.4 g
Based on 36 records reporting protein.
Dietary fiber
middle half0 gthis record per 100 g
- Corpus median
- 0 g
- Middle 50%
- 0–0 g
Based on 36 records reporting dietary fiber.
Sodium
lower quarter214 mgthis record per 100 g
- Corpus median
- 442 mg
- Middle 50%
- 231–466 mg
Based on 36 records reporting sodium.
03 · FDA label lens
The strongest strength-side and tradeoff-side signals
At FDC 2706149’s 85 g reference weight, the largest strength-side percentage among the nutrients evaluated here is Iron; the larger tradeoff-side percentage is Saturated fat. Percentages use FDA label Daily Values, whose general “high” guide begins at 20% Daily Value. This is not an overall score or a personalized target.
Strength-side signals
Iron4 mg
≈ 21% DV. This crosses the FDA’s 20% ‘high’ guide.
Vitamin A59.5 µg
≈ 7% DV. This does not cross the FDA’s 20% ‘high’ guide.
Tradeoff-side signals
Saturated fat3.3 g
≈ 17% DV. This does not cross the FDA’s 20% ‘high’ guide.
Sodium182 mg
≈ 8% DV. This does not cross the FDA’s 20% ‘high’ guide.
04 · Highest-impact checks
The three levers most worth resolving first
For “Quail, cooked,” the first-pass checks follow the evidence actually published: its named weights, the FDC 2706117 alternative, and its source-formulation identity.
- 01
Listed portion span: 1 quail (yield after cooking, bone removed) to 1 cup, diced, cooked
USDA assigns those measures 75 g and 135 g. At this record’s fixed composition, scaled energy moves from 170 kcal to 305 kcal.
- 02
Record choice: compare with FDC 2706117
At an equal 100 g, this record has 11.3 g more total fat than “Turkey, light or dark meat, stewed, skin not eaten.” That is a record-level contrast; it does not identify which ingredient caused the difference.
- 03
Formulation anchor: Quail, cooked, total edible
The source formulation has 2 input rows; Quail, cooked, total edible supplies 99.6% of listed input weight. Those are standardized formulation inputs, not final plated percentages.
05 · Exact-record choice
Select by literal evidence, not the shortest name
Keep this record when “cooked” fits. Inspect FDC 2706117 when “light or dark meat; stewed; skin not eaten” is the more literal description of the food and preparation.
Keep this profile when these fields fit
Quail, cooked
- Exact source wording
- “Quail, cooked”
- Source identity
- USDA FDC 2706149 · FNDDS 24403100
- Named qualifiers
- cooked
- Source inputs unique in this pair
- Quail, cooked, total edible
Inspect this alternative when its fields fit better
Turkey, light or dark meat, stewed, skin not eaten
- Exact source wording
- “Turkey, light or dark meat, stewed, skin not eaten”
- Source identity
- USDA FDC 2706117 · FNDDS 24201410
- Named qualifiers
- light or dark meat · stewed · skin not eaten
- Source inputs unique in this pair
- Turkey, whole, meat only, raw
Choose the closest description
Which USDA record fits your meal?
Treat the long description as data. The phrases doing the most work here are “cooked”. Match those details first; then compare the database weight with the amount you mean.
On smaller screens, focus a nutrition table and scroll horizontally to read every column.
| Exact record | Source serving | Calories / 100 g | Protein / 100 g | Fat / 100 g | Fiber / 100 g | Sodium / 100 g |
|---|---|---|---|---|---|---|
| This recordQuail, cooked | 85 g192 kcal | 226 kcal | 25 g | 14 g | 0 g | 214 mg |
| Dove, fried | 85 g190 kcal | 223 kcal | 23.1 g | 13.8 g | 0 g | 197 mg |
| Pheasant, cooked | 85 g202 kcal | 238 kcal | 32.3 g | 12 g | 0 g | 205 mg |
| Turkey, drumstick, cooked, skin eaten | 85 g175 kcal | 206 kcal | 27.6 g | 9.7 g | 0 g | 399 mg |
| Turkey light or dark meat, stewed, skin eaten | 85 g173 kcal | 204 kcal | 30.2 g | 8.5 g | 0 g | 576 mg |
| Turkey, drumstick, roasted, skin eaten | 85 g173 kcal | 203 kcal | 26.9 g | 10.1 g | 0 g | 442 mg |
How to compare FDC 2706149: its source amount is 85 g; every 100-gram column removes portion size from the record-to-record comparison. Neither denominator determines your plate’s weight or recipe.
Household measures
Compare listed portions
For FDC 2706149, the 2 displayed measures scale the same source composition by gram weight; rounding changes presentation, not the underlying ratio.
1 quail (yield after cooking, bone removed)
170 kcal
75 g
1 cup, diced, cooked
305 kcal
135 g
At a glance
Nutrient signals in the source amount
For FDC 2706149, Cholesterol is the largest displayed non-protein Daily Value signal. Read the set as label context—not a personalized score.
Cholesterol
73.1 mg≈ 24% Daily ValueIron
3.7 mg≈ 21% Daily ValueThe percentages above apply to FDC 2706149’s 85 g reference amount. FDA Daily Values are general label references, not individualized energy or medical targets. Read the FDA explanation ↗
Why FDC 2706149 has no protein percentage here: Feast reports 21.3 g, but does not present grams divided by 50 as FDA protein %DV; applicable label rules account for protein quality and regulatory context.
Nutrition facts
Compare the source serving with 100 grams
Values are rounded for readability. The source serving is 85 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 192 kcal 226 kcal | Not established Not established |
| Protein | 21.3 g 25 g | Not shown Not shown |
| Carbohydrate | 0 g 0 g | 0% 0% |
| Total fat | 11.9 g 14 g | 15% 18% |
| Dietary fiber | 0 g 0 g | 0% 0% |
| Sugars | 0 g 0 g | Not established Not established |
| Sodium | 181.9 mg 214 mg | 8% 9% |
| Saturated fat | 3.3 g 3.9 g | 17% 20% |
| Monounsaturated Fat | 4.1 g 4.9 g | Not established Not established |
| Polyunsaturated Fat | 3 g 3.5 g | Not established Not established |
| Cholesterol | 73.1 mg 86 mg | 24% 29% |
| Potassium | 182.8 mg 215 mg | 4% 5% |
| Calcium | 12.8 mg 15 mg | 1% 1% |
| Iron | 3.7 mg 4.4 mg | 21% 25% |
| Magnesium | 18.7 mg 22 mg | 4% 5% |
| Vitamin C | 2 mg 2.3 mg | 2% 3% |
| Vitamin D | 0.2 µg 0.2 µg | 1% 1% |
| Vitamin A | 59.5 µg 70 µg | 7% 8% |
| Caffeine | 0 mg 0 mg | Not established Not established |
| Alcohol | 0 g 0 g | Not established Not established |
| Water | 50.8 g 59.8 g | Not established Not established |
For FDC 2706149, approximate percentages divide the displayed 85 g amount by FDA label Daily Values; they are not personalized targets. “Not established” means FDA sets no Daily Value for that row. Protein %DV remains unshown because adult-label use depends on regulatory context.
Inside the source record
Source formulation behind this USDA record
USDA links FDC 2706149 to 2 source inputs totaling 100.4 g in its standardized formulation. Publishing that exact provenance makes “Quail, cooked” inspectable beside similarly named records.
How to read this
2 listed components
The largest listed inputs by source weight are Quail, cooked, total edible, Salt, table. The order and weights below come from the standardized USDA formulation, so they offer context for this exact database entry.
100.4 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Quail, cooked, total edibleUSDA ingredient 43282 | 100 GM | 100 g | 99.6% |
| 2 | Salt, tableUSDA ingredient 2047 · encyclopedia page available | 0.07 TS | 0.4 g | 0.4% |
Exact-record context
What makes this USDA record distinct?
For FDC 2706149, the close-record rule searches the USDA “Turkey, duck, other poultry” category for shared description terms or source inputs. Any surviving pair is compared per 100 grams, so unlike source-serving sizes cannot manufacture the nutrient difference.
This record
Quail, cooked
- USDA category
- Turkey, duck, other poultry
- FDC ID
- 2706149
- FNDDS code
- 24403100
Closest inspectable record
Turkey, light or dark meat, stewed, skin not eaten
- USDA category
- Turkey, duck, other poultry
- FDC ID
- 2706117
- FNDDS code
- 24201410
| Nutrient | This record | Comparison record | Difference |
|---|---|---|---|
| Calories | 226 kcal | 158 kcal | +68 kcal |
| Protein | 25 g | 31.2 g | −6.2 g |
| Carbohydrate | 0 g | 0.2 g | −0.2 g |
| Total fat | 14 g | 2.7 g | +11.3 g |
| Dietary fiber | 0 g | 0 g | Same listed value |
| Sodium | 214 mg | 610 mg | −396 mg |
Plain-English read
At the fixed 100-gram basis, this record lists 68 more calories, 6.2 g less protein, and 11.3 g more total fat than “Turkey, light or dark meat, stewed, skin not eaten.”
Only this record lists Quail, cooked, total edible. Only the comparison record lists Turkey, whole, meat only, raw. Those formulation rows identify different source records; they do not prove which input caused a nutrient difference.
4 of the six displayed differences clear the documented materiality screen. It is a reading aid, not a health rating.
Formulation evidence
The listed formulations differ
The formulation rows differ, but the source data do not isolate which component caused any nutrient difference. Input weights describe the standardized formulation—not final plated proportions.
Shared listed inputs: Salt, table.
Listed only in this record: Quail, cooked, total edible.
Listed only in the comparison: Turkey, whole, meat only, raw.
Portion evidence
The listed portion sets differ
This record’s reference amount is 85 g; a familiar listed measure is 1 cup, diced, cooked (135 g).
The comparison record’s reference amount is 85 g; a familiar listed measure is 1 large or thick slice (85 g).
Use the 100-gram row to compare FDC 2706149 with FDC 2706117 at equal mass; use their 85 g and 85 g source amounts only for portion matching.
Evidence boundary: FDC 2706149 versus FDC 2706117 is a comparison of standardized source records—not a measurement of your meal, an overall food-quality rank, or proof that one input caused a difference.
Review the full turkey, duck, other poultry source category → Read the calculation and selection methodology →
Uncertainty, made actionable
What can change this estimate?
This is a standardized USDA survey-food profile, not a measurement of every preparation. Actual nutrition can change with portion size, cut and fat trim, cooking method, breading, marinade, or sauce.
For “Quail, cooked,” resolve portion size first, then move through the remaining 3 published levers. Unknowns should remain visible rather than expanding every assumption at once.
- 01
portion size
When composition is held constant, nutrient totals scale directly with grams. A 20% weight correction produces the same 20% correction to the scaled totals.
- 02
cut and fat trim
Match the named cooking-fat state when possible. Fat used, retained, or left behind is preparation information that a dish name alone cannot recover.
- 03
cooking method
Match the method named by the source—such as baked, fried, boiled, or grilled—before scaling. Preparation can change both water content and the ingredients retained in the finished food.
- 04
breading, marinade, or sauce
Check whether the exact source description already includes it. If not, keep the addition separate rather than silently folding it into the base record.
How we estimated this
The arithmetic is simple; the provenance is the point
FDC 2706149 comes from FoodData Central Survey Foods (FNDDS). Its 226 kcal per 100 g becomes 192 kcal at 85 g through nutrient per portion = nutrient per 100 g × portion grams ÷ 100; this page adds no second nutrition estimate.
About the serving label: USDA describes the underlying survey portion as “Quantity not specified.” We display it as a USDA reference amount because it is a database comparison point—not a suggested portion or a claim about what most people should eat.
Data cycle: 2021–2023, published October 31, 2024
FoodData Central ID: 2706149
FNDDS food code: 24403100
The scaling for FDC 2706149 can be exact while the match to “Quail, cooked” is wrong. That is why this profile keeps its 85 g weight, 2-row source formulation, and selection uncertainty beside the arithmetic.
Source release October 31, 2024. Review USDA’s data-type documentation ↗ · Read Feast’s full nutrition methodology.