Dove, fried vs. Quail, cooked vs. Dove, cooked, NS as to cooking method
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Quail, cooked has the most protein of the foods compared, at 25 g per 100g.
| Nutrient | Dove, fried | Quail, cooked | Dove, cooked, NS as to cooking method |
|---|---|---|---|
| Protein | 23.1 G | 25 G | 23.8 G |
| Total lipid (fat) | 13.8 G | 14 G | 12.9 G |
| Carbohydrate, by difference | 1.5 G | 0 G | 0 G |
| Energy | 223 KCAL | 226 KCAL | 212 KCAL |
| Total Sugars | 0.11 G | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 20 MG | 15 MG | 17 MG |
| Iron, Fe | 5.7 MG | 4.4 MG | 5.9 MG |
| Potassium, K | 250 MG | 215 MG | 255 MG |
| Sodium, Na | 197 MG | 214 MG | 219 MG |
| Cholesterol | 114 MG | 86 MG | 116 MG |
| Fatty acids, total saturated | 3.9 G | 3.9 G | 3.7 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.