Meat, poultry and eggs · IFCT 2017
Pigeon: nutrition per 100 g
Per 100 g, pigeon meat with skin gives 126 kcal, 17.9 g protein and 6.0 g fat, according to the Indian Food Composition Tables 2017. Its 0.39 mg of riboflavin ranks 1st of 14 in the meat, poultry and egg group and 4th of 241 foods overall. Pigeon also supplies 3.81 mg of iron and 95 mg of EPA, the highest EPA of any meat in the tables.
About pigeon
Pigeon, or squab when the bird is young, is eaten in a few clear pockets of India rather than everywhere. In Assam, paro mangxo cooked with banana flower or black lentils is a classic, and pigeon curry is common across the North East. In Bengal and Odisha, payrar mangsho is a winter dish, and parts of Tamil Nadu, Andhra Pradesh and Kerala have their own pigeon fries and soups.
The birds for the table are domestic pigeons raised in lofts, not the feral pigeons of city squares, which should never be eaten. Pigeon meat is dark, rich and fine-grained, and a single bird serves one person. In many Hindu and Jain households pigeons are fed rather than eaten, so the meat stays a regional and community food.
What pigeon brings to a meal
- 01
Riboflavin leader
Pigeon gives 0.39 mg of riboflavin per 100 g, ranking 1st of 14 in its group and 4th of 241 foods in IFCT 2017. For men and women alike, that is 16 per cent of the daily riboflavin requirement.
- 02
Good iron and zinc
At 3.81 mg of iron per 100 g, pigeon ranks 4th of 14 in its group and meets 20 per cent of a sedentary man's daily requirement and 13 per cent of a woman's. Its 2.48 mg of zinc covers 15 per cent of a man's need.
- 03
EPA from a land bird
Pigeon carries 95 mg of EPA per 100 g, the most of any meat, poultry or egg food in the tables, plus 29 mg of DHA.
- 04
Potassium and magnesium
With 346 mg of potassium and 29 mg of magnesium per 100 g, pigeon ranks 3rd of 14 in its group for both minerals.
Pigeon nutrition facts per 100 g
Every value IFCT 2017 reports for the edible portion, with the share of an adult's daily need that 100 g covers where ICMR-NIN sets a requirement.
| Nutrient | Per 100 g | Adult man | Adult woman |
|---|---|---|---|
| Energy and macronutrients | |||
| Energy | 126 kcal | 6% | 8% |
| Protein | 17.9 g | 33% | 39% |
| Carbohydrate (available) | 0 g | ||
| Dietary fibre | 0 g | ||
| Total fat | 6 g | ||
| Water | 74.6 g | ||
| Fats | |||
| Saturated fat | 1.83 g | ||
| Monounsaturated fat | 2.59 g | ||
| Polyunsaturated fat | 1.28 g | ||
| Omega-3 (EPA) | 95 mg | ||
| Omega-3 (DHA) | 29 mg | ||
| Cholesterol | 107 mg | ||
| Minerals | |||
| Calcium | 18 mg | 2% | 2% |
| Iron | 3.81 mg | 20% | 13% |
| Zinc | 2.48 mg | 15% | 19% |
| Magnesium | 29 mg | 7% | 8% |
| Phosphorus | 255 mg | ||
| Potassium | 346 mg | ||
| Sodium | 56 mg | ||
| Copper | 0.1 mg | ||
| Selenium | 19.3 µg | ||
| Vitamins | |||
| Retinol | 15 µg | ||
| Thiamine (B1) | 0.18 mg | 10% | 11% |
| Riboflavin (B2) | 0.39 mg | 16% | 16% |
| Niacin (B3) | 3.45 mg | 19% | 25% |
| Vitamin B6 | 0.48 mg | 20% | 25% |
| Folate (B9) | 8 µg | 3% | 4% |
| Vitamin E (alpha-tocopherol) | 1.52 mg | ||
Values per 100 g of the edible portion. Source: Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables 2017. National Institute of Nutrition, Indian Council of Medical Research, Hyderabad. Daily-need shares use the ICMR-NIN 2020 recommended dietary allowances for a 65 kg man and a 55 kg woman doing sedentary work (ICMR-NIN brief note). Nutrients IFCT did not analyse for this food are left out rather than shown as zero.
Cite this page
NNWA Nutrition and Wellness Academy. Pigeon: nutrition per 100 g. Data: Indian Food Composition Tables 2017, ICMR-National Institute of Nutrition. https://nnwa.in/foods/meat-poultry-and-eggs/pigeon/
Where pigeon sits among Indian foods
Ranked per 100 g against the other 13 meat, poultry and eggs and every food in the tables.
| Nutrient | Per 100 g | In meat, poultry and eggs | Among all foods |
|---|---|---|---|
| Magnesium | 29 mg | 3rd of 14 | 142nd of 242 |
| Potassium | 346 mg | 3rd of 14 | 106th of 243 |
| Vitamin E (alpha-tocopherol) | 1.52 mg | 3rd of 14 | 30th of 242 |
| Thiamine (B1) | 0.18 mg | 3rd of 14 | 55th of 239 |
| Riboflavin (B2) | 0.39 mg | 1st of 14 | 4th of 241 |
How pigeon is eaten
- Paro mangxo: Assamese pigeon curry with ginger, garlic and either banana flower or black lentils.
- Payrar mangsho: Bengali pigeon curry in mustard oil with onion, ginger and garam masala, eaten with rice.
- Pigeon pepper fry: small pieces dry-roasted with shallots, black pepper and curry leaves.
- Clear pigeon soup with ginger and pepper is a traditional warming dish in parts of the North East.
Before you plan around it
Eat only pigeons raised for the table and bought from a known source. Feral city pigeons can carry infections from their droppings and feed, and many wild doves and pigeons are protected birds. Pigeon has 107 mg of cholesterol per 100 g, 3rd highest in its group, so people limiting cholesterol may want smaller portions. Cook the meat through, and because the bones are small and brittle, take care when serving it to children.
Food composition is general information, not a diet plan. Anyone managing a medical condition should plan their diet with a doctor or a registered dietitian.
What people ask about pigeon
Is pigeon meat healthy?
Pigeon is a dense, nutritious meat on IFCT 2017 figures: 17.9 g protein, 3.81 mg iron and 0.39 mg riboflavin per 100 g, for 126 kcal. Its value depends on a clean, reliable source, since only farmed pigeons are safe to eat.
How much protein is in pigeon meat?
Pigeon meat with skin has 17.9 g of protein per 100 g in IFCT 2017. That covers about 33 per cent of a sedentary man's daily protein requirement and 39 per cent of a woman's.
Where in India is pigeon meat eaten?
Mostly in Assam and the rest of the North East, in Bengal and Odisha, and in parts of the south. Each region has its own recipe, from Assamese paro mangxo to Bengali payrar mangsho.
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Magnesium content of Indian foods
Every food in the tables, ranked by magnesium per 100 g.
Potassium content of Indian foods
Every food in the tables, ranked by potassium per 100 g.
Vitamin E content of Indian foods
Every food in the tables, ranked by vitamin e per 100 g.
All meat, poultry and eggs
14 foods in this group, compared.
Learn to use this data
Certification in Nutrition
Reading food composition tables and turning them into meal plans is taught in this NNWA course.