Deep-Fried Squab
Deep-Fried Squab is a rich, savory dish featuring young pigeon meat that is typically marinated and then deep-fried until the skin is crispy and the meat is tender. Common ingredients include the squab itself, oil for frying, and seasonings like soy sauce, ginger, garlic, or five-spice powder. It is a traditional delicacy found in various cuisines, notably Chinese (e.g., Peking-style preparations) and French cooking.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates unless a batter or sugary glaze is used. It provides key nutrients like iron and B vitamins, and a typical serving can range from 300 to 500 calories depending on the portion size and preparation method.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 30 g |
| Carbs | 2 g |
| Fat | 28 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 350 mg |
| Iron | 3.5 mg |
| Zinc | 2.8 mg |
| Niacin (B3) | 8 mg |
| Vitamin B6 | 0.6 mg |
| Phosphorus | 220 mg |
| Selenium | 25 mcg |
| Potassium | 280 mg |
| Vitamin B12 | 0.9 mcg |
Per 1 piece (about 150 g, cooked) · estimated, varies by recipe
💡 What's interesting
Squab has been considered a luxury food for centuries, often served at banquets or special occasions due to its rich, gamey flavor. Nutritionally, it is a dense source of iron and zinc, making it more nutrient-rich than many common poultry options like chicken.
