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Chicken breast with skin, roasted
Chicken breast with skin, roasted4
VS
Quail, cooked
Quail, cooked4

Dead heat · 8 categories decided · 2 ties

Chicken breast with skin, roasted: 100 g · Quail, cooked: 100 g.

The verdict

It's a dead heat — each wins 4 of 8 match-ups.

Pick Chicken breast with skin, roasted for more protein, less saturated fat, more potassium and more magnesium.

Pick Quail, cooked for less sodium, more calcium, more iron and more vitamin C.

Evenly matched on fiber and sugar.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    197 kcal
    227 kcal
  • Proteinmore is better
    WIN29.8 g
    25.1 g
  • Carbohydrate
    0 g
    0 g
  • Fibermore is better
    0 g
    0 g
  • Total sugarsless is better
    0 g
    0 g
  • Total fat
    7.78 g
    14.1 g
  • Saturated fatless is better
    WIN2.19 g
    3.96 g
  • Sodiumless is better
    71 mg
    52 mgWIN
  • Potassiummore is better
    WIN245 mg
    216 mg
  • Calciummore is better
    14 mg
    15 mgWIN
  • Ironmore is better
    1.07 mg
    4.43 mgWIN
  • Magnesiummore is better
    WIN27 mg
    22 mg
  • Vitamin Cmore is better
    0 mg
    2.3 mgWIN
  • Vitamin Dmore is better
    —
    —

Winners are decided by deterministic per-metric rules on the stated basis; ties and missing data don’t score (missing ≠ zero). Educational information only — not medical advice.

Chicken breast with skin, roasted vs Quail, cooked · Foodatron