Pheasant, cooked vs. Turkey, nuggets vs. Quail, cooked
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.
Pheasant, cooked has the most protein of the foods compared, at 32.3 g per 100g.
| Nutrient | Pheasant, cooked | Turkey, nuggets | Quail, cooked |
|---|---|---|---|
| Protein | 32.3 G | 22.2 G | 25 G |
| Total lipid (fat) | 12.1 G | 8.7 G | 14 G |
| Carbohydrate, by difference | 0 G | 17.1 G | 0 G |
| Energy | 238 KCAL | 236 KCAL | 226 KCAL |
| Total Sugars | 0 G | 1.5 G | 0 G |
| Fiber, total dietary | 0 G | 1.1 G | 0 G |
| Calcium, Ca | 16 MG | 54 MG | 15 MG |
| Iron, Fe | 1.4 MG | 1.7 MG | 4.4 MG |
| Potassium, K | 270 MG | 217 MG | 215 MG |
| Sodium, Na | 205 MG | 334 MG | 214 MG |
| Cholesterol | 89 MG | 60 MG | 86 MG |
| Fatty acids, total saturated | 3.9 G | 2.3 G | 3.9 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.