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The quail belons to the Galliformes group of the Phasianidae family.
A much appreciated wildfowl since ntiquity. When cooked, it is characteristically very tender and succulent, with an appetising flavour.
Its meat in rich in vitamins, calcium, iron and phosphorus. The quail is an ideal choice for a barbecue, though it also lends itself to a great many delicious dishes.

Analisis nutricional Codorniz


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