Ostrich, tenderloin, raw vs. Duck, wild, breast, meat only, raw vs. Quail, breast, meat only, raw
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, breast, meat only, raw has the most protein of the foods compared, at 22.6 g per 100g.
| Nutrient | Ostrich, tenderloin, raw | Duck, wild, breast, meat only, raw | Quail, breast, meat only, raw |
|---|---|---|---|
| Protein | 22.1 G | 19.9 G | 22.6 G |
| Total lipid (fat) | 3.2 G | 4.3 G | 3 G |
| Carbohydrate, by difference | 0 G | 0 G | 0 G |
| Energy | 123 KCAL | 123 KCAL | 123 KCAL |
| Total Sugars | 0 G | - | - |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 6 MG | 3 MG | 10 MG |
| Iron, Fe | 4.9 MG | 4.5 MG | 2.3 MG |
| Potassium, K | 320 MG | 268 MG | 260 MG |
| Sodium, Na | 86 MG | 57 MG | 55 MG |
| Cholesterol | 80 MG | 77 MG | 58 MG |
| Fatty acids, total saturated | 1.2 G | 1.3 G | 0.87 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.