Meat and Poultry / Poultry
Pigeon breast
PhilFCT
Macronutrients
Nutrition Facts
| Serving Size: 100g |
| Calories | 207kcal / 2530kcal (8%) |
Macronutrients
Protein | 17.1 g/ 71g (24%) | ||||||
Total Fat | 15.4 g/ 42g (36%) | ||||||
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Total Carbs | 0 g/ 348g (0%) | ||||||
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Vitamins
Vit A | 2.85 mcg RAE/ 700mcg RAE (0.41%) |
Vit B1 | 0.22 mg/ 1mg (18%) source |
Vit B2 | 1.82 mg/ 1mg (140%) high |
Vit B3 | 5.7 mg NE/ 16mg NE (35%) high |
Vit C | 0 mg/ 70mg (0%) |
Minerals
Calcium | 18 mg/ 750mg (2%) |
Phosphorus | 284 mg/ 700mg (40%) high |
Iron | 0.4 mg/ 12mg (3%) |
Sodium | 63 mg/ 1500mg (4%) low |
What is this food?
Pigeon breast is a type of lean poultry meat. It’s a good source of protein, with no carbohydrates and very little fiber since it’s meat. In a 100g serving, it provides about 207 kcal and 15.4g fat (with 3.8g saturated fat) plus 107mg cholesterol and 63mg sodium.
Why it matters to health
Protein helps build and repair body tissues and supports steady energy, which is useful for everyday meals (especially when you’re aiming for 3 full meals plus 1–2 snacks a day). The fat and saturated fat in pigeon breast are present, so it’s best to balance it with vegetables, fruits, and other food groups across the day. Sodium is relatively low in the raw/unsalted form, but it can rise depending on how it’s cooked (like adobo or salty marinades). Cholesterol is also naturally present in animal foods—so pairing it with a variety of healthier fats (like olive oil, nuts, and fish) and not overdoing portions keeps your overall intake more balanced.
Healthier tips
- Portion: Aim for about 1 palm-sized serving per meal (adjust based on your appetite and activity).
- Cooking style: Go for grilled, roasted, or steamed methods. If you’re making adobo, use less soy sauce and add more aromatics (garlic, vinegar, bay leaf) for flavor.
- Balance the plate: Add 1–2 cups of non-starchy vegetables and a carb portion if needed (like rice or kamote), especially for lunch or dinner.
- Watch the fat: Trim visible skin/fat when possible, and avoid heavy frying.
- Keep it frequent but not daily: Rotate with other proteins (fish, chicken, eggs, tofu) so you get variety.
Common Filipino dishes
Pigeon adobo, inihaw na kalapati, kalapati ginisa with garlic and onions, kalapati sinigang, kalapati with tomato-based sauce
Images
Disclaimer
Juan Nutrisyon provides educational nutrition information to help users better understand the foods they eat. Nutrient values are sourced from reputable databases including the Philippine Food Composition Tables (FCT) and USDA FoodData Central. Calculation methods for estimating nutrients across multiple foods have been reviewed by a licensed dietitian. The information provided is not intended to diagnose, treat, cure, or prevent any disease. While every effort is made to ensure accuracy, Juan Nutrisyon has not yet undergone formal clinical validation studies and should not replace personalized medical advice from a qualified healthcare professional.
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