Chicken breast with skin, roasted vs Quail, cooked

Leader

Chicken breast with skin, roasted5

Quail, cooked3

Chicken breast with skin, roasted leads 5–3 · 8 categories decided · 2 ties

Both foods compared at 100 kcal.

The verdict

Chicken breast with skin, roasted comes out ahead, winning 5 of 8 nutrient match-ups.

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

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

Evenly matched on fiber and sugar.

Equal weight (per 100 g)Common serving Equal calories

Head-to-head

Energy
100 kcal
100 kcal
Proteinmore is better
WIN15.13 g
11.06 g
Carbohydrate
0 g
0 g
Fibermore is better
0 g
0 g
Total sugarsless is better
0 g
0 g
Total fat
3.95 g
6.21 g
Saturated fatless is better
WIN1.11 g
1.74 g
Sodiumless is better
36.04 mg
22.91 mgWIN
Potassiummore is better
WIN124.37 mg
95.15 mg
Calciummore is better
WIN7.11 mg
6.61 mg
Ironmore is better
0.54 mg
1.95 mgWIN
Magnesiummore is better
WIN13.71 mg
9.69 mg
Vitamin Cmore is better
0 mg
1.01 mgWIN
Vitamin Dmore is better
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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.