Pheasant Nutrition Benefits and Facts

Nutritional summary

Pheasant is a high-protein, lean alternative to conventional meats like beef or pork, characterized by a high biological value (a measure of how efficiently the body uses protein) .
The meat is notably low in fat, with breast meat containing as little as 0.8% to 1.3% intramuscular fat, making it a lower-calorie option compared to many other poultry and red meat sources .
The protein profile is rich in essential amino acids, particularly lysine and leucine (which are critical for muscle repair and protein synthesis), while the most abundant non-essential amino acids are glutamic and aspartic acids .
Dietary guidelines categorize pheasant as a "noble food" due to its nutrient density, and it is typically recommended as part of a healthy eating pattern when consumed in standard 100g portions .

Interesting fact

Pheasants were originally introduced to Europe from Asia by the Romans, who prized them as a luxury food source for banquets.

Standout nutrients

EPIC

SOURCE

Vitamin B6

SUPER

SOURCE

Niacin

SUPER

SOURCE

Protein from Amino Acids

ELITE

SOURCE

Choline

146

kcal per 100g

Protein22.0g

Fat6.46g

Fat breakdown

Polyunsat0.79g

Monounsat2.80g

Saturated2.16g

Seasonality

JanFebMarAprMayJunJulAugSepOctNovDec

PeakIn seasonOther months

Diet

PescatarianGluten FreeDairy FreeKetoLow FodmapPaleo

Sustainability

Lighter footprint

Wild-shot game has a lower carbon footprint than farmed meat, though lead shot usage is a consideration.

Confidencemedium

Storage

Refrigerate

2–3 days

Keep in the coldest part of the fridge

Freeze

6–12 months

Wrap tightly to prevent freezer burn

Flavour

Data & Sources

Harmonized from 1 validated source

French Food Database

2 contributing source foods

Claim citations

The Effects of Slaughter Age and Sex on Carcass Traits, Meat Quality, and Leg Bone Characteristics of Farmed Common Pheasants (Phasianus colchicus L.) - PMC

[1]pmc.ncbi.nlm.nih.gov

Lipid and protein quality of common pheasant (Phasianus colchicus) reared in semi-extensive conditions - ScienceDirect

[2]www.sciencedirect.comsciencedirect.com

Does Poultry Consumption Increase the Risk of Mortality for Gastrointestinal Cancers? A Preliminary Competing Risk Analysis - PMC

[8]pmc.ncbi.nlm.nih.gov

Unveiling the Nutritional Quality of Terrestrial Animal Source Foods by Species and Characteristics of Livestock Systems - PMC

[10]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

51.0

Version

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