Quail meat: health benefits and harms

From time immemorial, quail was considered an exquisite treat for the royal table. They were the coveted trophies of the court hunts. Today you do not need to go to the forest, to be a well-aimed shooter, because the bird is very small, just go to the store and buy a carcass. The meat of such a bird remains extremely healthy, tasty and at the same time dietetic. It can be eaten boiled, stewed, baked or fried, added to salads, pizzas, gourmet sandwiches and rolls. The special aroma and unusual, but extremely interesting taste will surprise even the most fastidious guests.

Composition and calorie content

Quail meat is a reliable source of monounsaturated and polyunsaturated fatty acids. In addition, it is rich in essential amino acids, omega-6, zinc, chromium, iron, phosphorus and potassium. However, most of all in this bird is cobalt. This is the most dietary and healthy product with which this trace element can enter the body. In 100 g of meat there are such vitamins:

• PP - 8.3 mg or 415% of the daily requirement;
• riboflavin B2 - 0.26 mg or 14.5% of the daily requirement;
• pyridoxine B6 - 0.6 mg or 30% of the daily norm;
• vitamin A - 70 mcg or 8% of daily intake;
• Choline B4 - 150 mg or 30% of the daily requirement.

In 100 g of quail meat there are the following micro and macro elements:

• phosphorus - 190 mg or 24% of the daily norm;
• sulfur - 167 mg or 16.5% of the daily requirement;
• potassium - 257 mg or 10.3% of the daily norm;
• cobalt - 25 mcg or 250% of the recommended daily intake;
• zinc - 3.5 mg or 29% of daily intake;
• chromium - 19 mcg or 38% of the daily norm;
• iron - 3.2 mg;
• copper - 230 mcg or 23% of the daily norm.

The meat is quite rich in proteins, and they are well absorbed without loading the digestive system. In 100 g quail there are such substances:

• 230 kcal;
• proteins - 18.2 g;
• carbohydrates - 0.4 g;
• fats - 17.3 g;
• non-combustible residue - 1 g;
• water - 63.1 g.

What is useful for quail meat

General benefit

Quail meat is extremely beneficial for children, pregnant and adults. It is prescribed in the diet for various diseases, recovery from operations and injuries. It is especially worth noting that quail meat does not cause allergic reactions.

Low fat and calorie content allow this product to be classified as recommended in various diets. Easy digestibility only increases the value of quail meat, especially against the background of diseases of the digestive system.

A large number of minerals, especially cobalt, copper, phosphorus, normalizes metabolic processes in the body, while potassium increases the efficiency of the brain. The presence of irreplaceable acids makes it useful for cartilage and muscle tissue, therefore it is quail, not chicken, that is prescribed to professional athletes in the process of rehabilitation after injuries.

For women

Quail meat is an excellent product for those who want to improve or maintain their shape. It is a supplier of essential substances found only in animal products. However, he has few calories and fats. Especially worth noting is the low cholesterol in meat.

The product is included in preventive diets for anemia, it also helps strengthen the cardiovascular system, is involved in preparing the body for a planned pregnancy.

For men

The presence of special fatty acids and a large amount of cobalt contributes to the activation of the processes of restoration of cartilage in the body.Therefore, it is shown to eat quail meat for people involved in power and contact sports, martial arts, as well as during the recovery period after injuries.

Regular consumption of quail meat has a beneficial effect on the digestive system and liver condition. This is especially important for men who often consume a lot of heavy food and alcohol.

During pregnancy

Meat is indispensable during pregnancy; it is recommended to include it with eggs in diets. The body receives the necessary micro and macro elements, and many of them are especially important for the proper development of the fetus. The high content of B vitamins helps to stabilize the psycho-emotional state, maintain a good mood and minimize the onset of psychosis in pregnant women.

Low calorie content and easy digestibility will not burden the digestive system, will have a normalizing effect. It is recommended to eat meat boiled, stewed or steamed. So it is most useful and perfectly digested.

When breastfeeding

Quail eggs and meat are recommended for systematic use during breastfeeding. American studies have shown improved milk quality and a small, but statistically confirmed increase in milk quantity. In addition, the product supports the body of a nursing mother, replenishes the need for essential unsaturated fatty acids and omega-6.

For kids

Pediatricians and children's nutritionists in the EU insist on the inclusion of quail meat in the diet of the child. It is softer and easily digestible for the baby in comparison with chicken or rabbit. At the same time, meat contains arginine and histidine - amino acids that the child can not produce. Therefore, today quail meat is the most important product in the children's diet.

Children from 20 months are recommended to include boiled or steamed meat, crushed in a blender. Gradually, you can switch to small pieces, include in the menu baked meat in the oven with light spices.

When losing weight

Dietary meat, rich in nutrients, is recommended for moderate use when losing weight. This allows you to diversify the diet, supplement the menu with the necessary body components of animal origin.

However, one should not attribute unnecessary and even miraculous properties to such a diet. Quail meat is extremely easy to digest, does not create any problems to the digestive system, helps to normalize trips to the toilet. But it contains more than 15% fat, so excessive consumption of such meat against a sedentary lifestyle can even lead to weight gain.

Harm and contraindications

Quail meat does not do any harm to the body. Moreover, the risks are practically absent even for farm poultry. Quail can not quickly gain weight even under the influence of medications. They are not confirmed by epidemics like chickens. Therefore, store quail meat, even in this aspect, will be much preferable to the usual chicken.

Moderate or small consumption of quail meat is allowed even in the most stringent non-vegetarian diets. Children can be given a little pulverized mass for 8 months of life, and included in a permanent diet from two years.

How to choose and store

The main criterion for quality quail meat is freshness. The use of various medications and steroids is simply economically disadvantageous for the farm, so the quality of the product is about the same everywhere.

Externally, the carcass must be clean, without visible external stains or damage. The smell is almost imperceptible.After pressing the meat should quickly return to its original form. This is an extremely important test. If quail meat is slowly recovering or even remains indented, then the process of spoiling the product is already underway.

Shelf life in the refrigerator is limited to 14 days. However, this time includes the stay of meat in the store. Therefore, you must look at the expiration date. Some companies use neutral gas filling, on this basis, the period is extended to 18, less often up to 21 days.

Open packaging must be stored in the refrigerator, be sure to cover it with a plate, parchment paper or foil. Permissible long-term storage in the freezer. However, the meat will lose somewhat in taste and appearance. Also, after thawing, repeated freezing is not allowed.

How to cook quail meat: recipes

Any heat treatment is perfect for quail meat, you can even cook small kebabs on charcoal, and preliminary marinating is not required. The taste of the product is excellent with spices, garlic, olive oil and creamy sauces.

Baked quail in garlic cream sauce

A classic recipe with a creamy taste. It will fully reveal the delicate taste and aromas of the original quail meat. Additionally, you can add vegetables or use another sauce. For meat cooked according to this recipe, mandarin-honey sauce is excellent. The bird comes out a little sweet, with a fantastic crust. Products:

• two about the same quail;
• four cloves of garlic;
• four tablespoons of oily sour cream;
• half a lemon;
• dill;
• a tablespoon of refined oil;
• allspice;
• paprika, smoked;
• salt.

Spices can be varied, it is easy to add Caucasian notes with hops-suneli. Asian seasonings, thyme and rosemary are well suited.

Quail should be thoroughly washed, then dried with paper towels. Gently rub each carcass with a mixture of allspice and salt, especially inside, sprinkle with lemon juice, leave for 15 minutes. This will be more than enough for soft meat.

You need to peel the garlic and crush it in the press until gruel. Pour sour cream on a plate, add allspice, paprika, salt and crushed garlic, mix everything. Grease a baking sheet with oil or lay a layer of foil and drip with oil. So it will be possible at a certain stage to cover the bird in order to maintain juiciness. Each carcass must be greased liberally with cooked sauce and laid on a baking sheet. Bake at 180 degrees 40 minutes. If foil is used, then after 20 minutes you can pull out the pan and wrap the bird. So less aromas and juices evaporate.

Baked quail with mustard and honey marinade

The recipe of the famous chef Gordon Ramsay is ideal for a festive table or, if necessary, to impress with an exquisite delicacy. Despite its restaurant background, cooking is relatively simple. The following products are needed:

• two quails;
• 250 ml of chicken stock;
• zest with lemon;
• one and a half dessert spoons of honey;
• a teaspoon of soy sauce;
• a teaspoon of Dijon mustard;
• incomplete teaspoon of sesame oil;
• thyme;
• two sprigs of rosemary;
• a spoon of olive oil;
• salt;
• allspice.

Quails need to tie their legs and wings with a rope of natural fiber or use wooden skewers.

Add chicken stock to the pan, add thyme and bring to a boil. Now it is necessary to lower the bird into it and keep it on low heat for 2 minutes. It is better to put the quail in a colander or a large sieve so that the glass is excess liquid, and then wipe it with paper towels. Insert zest and a sprig of rosemary inside each bird.You can pepper and salt a little.

Make dressing from honey, soy sauce, mustard and sesame oil. All must be beat and leave to infuse.

Preheat the oven to 180 degrees, ideally use a grill or microwave ovens with the function of oven and grill. Lightly grease the birds with olive oil and place on heat. In the next 20-25 minutes, you need to monitor the condition. The meat should not burn, but it is good to brown and cook completely. If a grill is used, it is necessary to turn the carcass several times.

After cooking, put the quail in a deep dish, untie the legs and wings or remove the skewers. Pull out the zest and rosemary, and fill the carcasses with the resulting sauce. Serve after five minutes, the bird will cool slightly and soak in honey-mustard sauce.

Quail on a skewer

This is a great recipe for a picnic or barbecue. Moreover, this is a real royal dish. That is how they preferred to cook their game at the Russian court. The following components will be required:

• three quail;
• three cloves of garlic;
• two slices of rye bread;
• butter;
• basil;
• black pepper;
• allspice;
• salt;
• bacon.

The last ingredient is a departure from the recipe, previously used smoked or salted lard. However, the easiest way to get it today is bacon. You can also experiment with spices, add dry mixes, dill or hops-suneli.

Carcasses must be washed and dried with paper towels. Make a sauce of chopped basil, grated garlic and butter.

Put one slice of bacon inside each bird (if you want more fat and juiciness, you can use a few) and the resulting creamy garlic sauce with basil. Pepper and salt also need to be added inside the carcass.

The meat is very tender and does not require special pickling. To prevent juices from flowing, when mounting birds on a skewer, alternate them with thick slices of rye bread, which will absorb everything. Bake until tender, turning the bird over. It is better to first set the crust in high heat, and then finish already on low coals. It may take 20–35 minutes, depending on cooking and heat.

Fried quail with onion

This is a simple recipe, even an oven is not needed for cooking. This results in a tender, juicy roasted meat. Essential Ingredients:

• medium sized quail;
• one onion;
• 4–5 tablespoons of vegetable oil;
• a pinch of dry rosemary.

The carcass should be washed thoroughly and then dried with paper towels. Then you need to flatten the bird. To do this, you need to make an incision along the abdomen and several incisions along the ridge for better retention of the flattened shape.

Half the oil should be mixed with rosemary, add pepper and salt as desired, and pour the carcass inside and out with this solution. After leaving marinate for 20 minutes.

Add a little oil and put the quail in a preheated pan over high heat to set a delicious crust on both sides. Now you can reduce the intensity of heating and add finely chopped onions. Typically, 15 minutes of frying over low heat is enough to prepare a tender bird and get a slightly crispy, but already sweet onion.

Fragrant quail soup

A very fragrant and rich quail soup can be enjoyed with pleasure even on the toughest diet. Only the most affordable ingredients are enough:

• one quail;
• one small onion;
• one carrot;
• two tablespoons of boiled pearl barley porridge;
• Bay leaf;
• allspice;
• salt;
• water - 1.5 l;
• greens for decoration.

Pour cold water into the pan and put on a big fire. Put washed and prepared quail. When boiling water, foam will form, it must be removed.After that you can reduce the heat and continue cooking in the mode of low boiling. Add bay leaf, onions, cut in several places, and whole carrots. The total time for this cooking step is half an hour.

From the broth you need to get onions and carrots. Cut carrots into small pieces and add to the pan. Season with pepper, salt and add boiled pearl barley porridge. Boil another 5 minutes and pour on plates. By the way, such a soup can be supplemented with potato, garlic or a slice of bell pepper.

Quail in a multicooker

This is the simplest recipe for making tasty, juicy and fragrant quail in a slow cooker. Not very dietary but tasteful mayonnaise marinade will be used. However, it can be replaced with honey, olive or cream. For the preparation of garlic-mayonnaise quail, the following ingredients will be required:

• three quail;
• one potato;
• two cloves of garlic;
• mayonnaise;
• half a teaspoon of paprika;
• vegetable oil;
• pepper;
• salt.

The carcasses should be very thoroughly washed inside and out, and then dried with paper towels. Put the birds on a deep plate or dish. For each, squeeze out a mayonnaise about a tablespoon with a slide, add a little paprika, grated garlic and pepper. It is ideal to mix the carcasses one at a time, as it is easiest to provide the same amount of mixture throughout the batch. The marinade must soak the bird not only from the outside, but also from the inside, so it is important to thoroughly wash each carcass. The optimal time for which meat is consumed with all the flavors is about an hour in the refrigerator.

One potato needs to be peeled and cut into three identical parts. Insert a piece of potato into each marinated carcass. He will pick up the juice and ensure the safety of quail aromas. The bird can be laid out in a slow cooker, after pouring the existing vegetable oil onto the bottom of the vessel. Set the baking mode, and half an hour you can do your own thing.

When turning the bird, it is necessary to assess the presence of juices, if there are few of them, then pour 30-50 ml of water. Then the bird will not be overdried. After another half hour, you can open and spread the fragrant quail with a beckoning baked crust.

Interesting Quail Facts

1. The bird has an amazing metabolism. The baby weighs only 6–8 g. Within a month, the quail weighs up to 100 g, and reaches its peak mass by the age of two months.
2. House quails have their pedigree from Japan, where the first farms were formed. Then they quickly spread throughout Asia, and with the advent of Europeans migrated to America. By the way, modern home quail is called Japanese.
3. Quail - one of the main candidates for long space missions. Good egg preservation, rapid growth, low susceptibility to disease, a small required area for normal life - all this attracted the attention of scientists. Embryos and chicks have already visited space stations. Expeditions to Mars include a compact quail farm.
4. Even in the wild, quails fly very poorly. They are capable of migrations, but move at extremely low altitude, regularly taking pauses for rest. Flights over lakes, straits and seas are especially fatal.

Photo of quail meat