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Quail

In season all year

Food Description:

Quail are the small poultry - like doll-sized chickens, commercially-reared these days. While they were hunted in Europe, they are mainly reared specially for eating - the bird is small and plump, the meat: tender and delicate. Fresh quail are available as whole birds.

General Information:

Category: Poultry
To Buy: Usually bought frozen in packs of 2 - 6. Buy part-boned (with only the drumsticks remaining) to save you the trouble later. Fresh quail should have no unpleasant smell or ripped skin.
To Store: Lay the birds on kitchen paper on a plate covered with kitchen wrap and eat within 2 days. Frozen quail should be defrosted in the refrigerator overnight. Drain the next morning and rinse - refrigerate as described and use within 24 hours.
Tips and Tricks: To prepare a quail, place it breast-side down on a chopping board. Using a sharp knife, cut through the centre of the underside of the bird. Turn the quail over and using the heel of the hand, press along the breast bone to flatten the bird.

Nutrition (Per serve):

Weight (grams): 76
Carbohydrates, g: 0.0
Fat (g): 7.3
Monosaturated Fat , g: 2.7
Niacin (B3):
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Moderate
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 628
Protein (g): 21.1
Saturated Fat, g : 1.9
Vitamin B2: Aids in the metabolism of fats, protein and carbohydrate. Also involved in maintaining mucous membranes and body tissues, good vision and health of skin.
Iron, mg: Main function is synthesis of red blood cells, thus delivering oxygen around the body and maintaining all bodily functions. Contraindications: Excess accumulation may play a role in development of heart disease.
Phosphorus: Closely related to calcium, this mineral is an important component of bones and teeth and helps maintain the body's energy supply and pH levels.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Safe/negligible amount

Cooking:

Cooking Tips: To bake in the oven brush the quail with a little olive oil. Place in a roasting tray in the centre of a pre-heated oven at 200°C, gas mark 6 for 16 -20 minutes, basting occasionally. Check that the quail is cooked by piercing the thickest part of the thigh with a skewer. The quail is cooked when the juices run clear and there is no pink meat. Allow to stand for 5 minutes in a warm place before serving.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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