Cold meat

Cold meat . It is a very easy way to prepare birds and in just a few minutes you will enjoy a delicious dish in your food.


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  • 1 Ingredients
  • 2 Preparation mode
  • 3 Nutritional effects
    • 1 Chicken
    • 2 Quail
    • 3 Pheasant
    • 4 Turkey
    • 5 duck
    • 6 Ostrich
  • 4 Related Links
  • 5 Sources


  • 500 grams of minced poultry meat
  • 1 onion
  • 25 grams of foie-gras
  • 150 grams of crackers
  • 3 eggs
  • 150 grams of serrano ham
  • 100 grams of butter
  • 1 pinch of salt

Preparation method

  1. Mix well the poultry meat, the Serrano ham, the can of foie gras, the onion, the eggs and the cookies, all well minced and united.
  2. In a mold, greased with butter, put all the prepared mixture.
  3. It is baked in the oven at 180º.
  4. Click on the center and when it comes out clean it will be ready.
  5. It served with bread toasted.

Nutritional effects

The nutritional effects will depend on the bird you use:


Among the nutritional properties of chicken, we find that its viscera, such as the heart and liver , increase the level of vitamins and minerals, including iron and zinc .

Another of the beneficial elements of chicken meat is vitamin B12 . Nutrient that has a high impact on the immune system specifically on red blood cells , helping to prevent diseases such as anemia .

The presence of folic acid and vitamin B3 is also highlighted ; it is a source of phosphorus and potassium . In the growth stage (children, adolescents) and in pregnancy, it is necessary to increase the intake of protein and iron. Chicken meat can help improve the consumption of high biological value proteins.


The quail is one of the birds present in meat calories a lower rate because of its low fat content, providing very low percentages of cholesterol. However, this factor can be altered by the different forms of culinary preparation and the amount of calories in the recipe.

The vitamins highlighted in its composition belong mainly to group B, specifically B1 or thiemine, B2 or riboflavin and B6 or pyridoxine.

Among the minerals it contains significant levels of potassium, sodium and iron.


  • The whole pheasant is a food rich in vitamin B6 since 100 g. of this meat contain 0.66 mg. of vitamin B6.
  • This food also has a high amount of vitamin B3. The amount of vitamin B3 you have is 12.08 mg per 100 g.
  • With an amount of 23.75 g per 100 grams, the whole pheasant is also one of the foods with more protein.

Among the nutritional properties of the whole pheasant it is worth noting that it has the following nutrients: 1.20 mg. iron, 18 mg. calcium, 317 mg. potassium, 2 mg. iodine, 1.60 mg. zinc, 26 mg. magnesium, 32 mg. sodium, 49 ug. of vitamin A, 0.09 mg. vitamin B1, 0.14 mg. vitamin B2, 0.93 ug. Vitamin B5, 13 ug. of vitamin B9, 0.80 ug. of vitamin B12, traces of vitamin C, traces of vitamin D, 0.30 mg. Vitamin E, 6 ug. of vitamin K, 230 mg. phosphorous, 154 kcal. of calories, 68 mg. cholesterol and 6.55 g. of fat.


Until a few years ago, turkey was only considered the main dish of celebrations such as Christmas or Thanksgiving, but at this time when fashion demands a body without excess fat, turkey is a perfect food since it contains very little fat, it has no cholesterol and it is very nutritious and tasty.

Most of the fat of the turkey is concentrated in the skin, so it is not recommended to consume it.

It is a source of proteins, vitamins of the B complex group such as B1, B3, B5, B6, biotin, B12, folic acid and minerals such as phosphorus, potassium, magnesium, iron and zinc.


The whole duck is a food rich in vitamin B5 since 100 g. of this meat contain 1.60 ug. of vitamin B5.

Among the nutritional properties of the whole duck, it should be noted that it has the following nutrients: 2.50 mg. iron, 18.10 g. protein, 14 mg. calcium, 270 mg. potassium, 2 mg. iodine, 1.80 mg. zinc, 22 mg. magnesium, 38 mg. sodium, 24 ug. of vitamin A, 0.30 mg. vitamin B1, 0.20 mg. vitamin B2, 7.27 mg. of vitamin B3, 0.33 mg. Vitamin B6, 25 ug. of vitamin B9, 1.80 ug. of vitamin B12, traces of vitamin D, 0.70 mg. Vitamin E, 6 ug. of vitamin K, 196 mg. phosphorus, 227 kcal. of calories, 76 mg. cholesterol, 17.20 g. of fat and 138 mg. of purines.


Ostrich is a red meat bird but with white meat characteristics, it combines an exquisite and particular flavor, it is soft and juicy, with a high content of fatty acids such as omega three, low content of cholesterol, fat and calories (one kilo of ostrich meat contains 114 calories, versus 211 for beef, 205 for chicken and 187 for turkey).


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