In royal times in Russia only noblemen were able to afford quails dishes. Nowadays feathery grow up on large-scale farms and in private enterprises therefore everyone can make this tasty and useful meat.
Caloric content and chemical composition
Meat of quails contains a set of useful substances:
Vitamins |
Minerals |
Macrocells |
|
And — 0.07 mg; β-carotene — 0.01 mg; B1 — 100 mkg; B2 — 300 mkg; B6 — 0.6 mg; B9 — 7.5 mkg; RR — 2.2 mg; RR (niatsinovy equivalent) — 5.2 mg; it is well-cared — 150 mg. |
iron — 7.5 mg; zinc — 3.41 mg; copper — 230 mkg; manganese — 78 mkg; chrome — 19 mkg; fluorine — 98 mkg; molybdenum — 2 mkg; cobalt — 25 mkg. |
potassium — 352 mg; calcium — 36 mg; magnesium — 16 mg; sodium — 149 mg; phosphorus — 308 mg; chlorine — 92 mg; sulfur — 167 mg. |
Study useful and harmful properties of quail eggs for female and male health.
Nutrition value of 100 g of a product:
- fats — 14 g;
- cholesterol — 86 mg;
- proteins — 25 g;
- carbohydrates — 0 g;
- water — 62 g;
- ashes — 1 g.
Caloric content — 227 kcal.
Advantage and harm of quail meat
Quails are a valuable source of vitamins and minerals, and the low caloric content of meat allows to eat is blown without prejudice to a figure.
Useful properties
Useful properties of quail meat are numerous:
- a significant amount of protein (22%) does meat of quails by the most valuable product accelerating a set of muscle bulk. Such nutritiousness of a product does it by the most necessary component in a diet for recuperation at anemia, different types of exhaustion, after stresses, surgical interventions, at pregnancy and feeding by a breast;
- because of availability of vitamins of group B at the regular use of a product the normalization of work of central nervous system, disposal of a syndrome of chronic fatigue, various neurosises is possible;
- phosphorus and calcium strengthen bones, hair, nails;
- iron is a kroveobrazuyushchy element;
- RR vitamin cares for a condition of vessels and for a blood-groove that allows to minimize the probability of developing of blood clots, gout and other pathologies of vessels;
- vitamin D — an important element in prevention of osteoporosis and rickets;
- though fats in meat a significant amount, the most part from them easily is digested, and the surplus is brought out of an organism together with harmful cholesterol. Thanks to it neither the liver, nor other bodies of a system of digestion experience strong strain when processing a product.
Some consider that quail meat is more useful, than rabbit flesh, thanks to optimum balance between amino acids and fat structure.
Whether you know? In 1537 when the third wife of Henry VIII, Jane Seymour, carried under heart of future king Edward VI, she felt the big need for quail meat. Reached that court and the diplomats who are abroad were obliged to resupply a bird.
Than harmfully
Harm from a product is insignificant, but nevertheless exists:
- because of low caloric content it cannot provide an organism with a necessary portion of nutrients at intensive physical activity;
- in the list of fats with which meat is rich there are no polyunsaturated fats therefore in comparison with other types of meat its influence on work of nervous system insignificant. Contraindicated only in case of individual intolerance.
What can be made
The quails prepared on a spit (grill) are considered as a refined dish. In old times this bird most often and was prepared. Nowadays quail carcasses are cooked, fried, extinguished, baked. They are perfectly combined with any garnish.
Learn more about useful properties of meat of a turkey.
Among culinary specialists such ways of preparation of a bird are widespread:
- royally (grill);
- in French (the carcass stuffed with vegetables);
- in an Asian way (on the basis of meat, pilaf is cooked);
- in Greek (fried carcasses with olives salad).
- in Italian (the carcass is boiled, and then on broth soups are cooked).
But on it options of preparation of a bird do not come to an end. Each hostess can think up the dish. It is possible to use a quail as the whole carcass, and to use its parts for addition of different dishes.
Preparation secrets
They are in features of preparation of a carcass:
- Paws, neck and tips of wings are cut off. They do not jump out, and are used for preparation of fragrant broth.
- Now the carcass is opalivat. Pour over it alcohol, set fire and wait until all alcohol burns down.
- Then it is necessary to get wings for a back, and to fill legs in the cut paunch.
- That meat did not lose the juiciness at preparation it it is necessary to oil or sauce and to pickle in mix from onions, pepper, spices, salt.
- If you wish to weld a bird, then the carcass is immersed in the boiling added some salt water and cooked 20–40 minutes.
If you were lucky to notice in shop of a carcass of quails, you do not avoid. They though small, but are valuable sources of vitamins and minerals.