URMC / Encyclopedia / Content Search Encyclopedia Nutrition Facts Quail, meat only, raw, 1 unit (yield from 1 lb ready-to cook quail) Protein (g) 74.42 Total lipid (fat) (g) 15.49 Carbohydrate, by difference (g) 0 Energy (kcal) 458.28 Fiber, total dietary (g) 0 Calcium, Ca (mg) 44.46 Iron, Fe (mg) 15.42 Magnesium, Mg (mg) 85.5 Phosphorus, P (mg) 1049.94 Potassium, K (mg) 810.54 Sodium, Na (mg) 174.42 Zinc, Zn (mg) 9.23 Copper, Cu (mg) 2.03 Manganese, Mn (mg) 0.06 Selenium, Se (mcg) 59.51 Vitamin A, IU (IU) 194.94 Retinol (mcg) 58.14 Vitamin C, total ascorbic acid (mg) 24.62 Thiamin (mg) 0.97 Riboflavin (mg) 0.97 Niacin (mg) 28.04 Pantothenic acid (mg) 2.69 Vitamin B-6 (mg) 1.81 Folate, total (mcg) 23.94 Vitamin B-12 (mcg) 1.61 Folic acid (mcg) 0 Folate, DFE (mcg_DFE) 23.94 Cholesterol (mg) 239.4 Fatty acids, total saturated (g) 4.51 Fatty acids, total monounsaturated (g) 4.38 Fatty acids, total polyunsaturated (g) 4