Poultry
Gizzard
Chicken gizzard is the tough grinding muscle that becomes delicious after long moist heat or careful slicing for the grill. Deep flavour, low cost, high satisfaction when not rushed. Clean thoroughly, simmer until tender, then finish in gravy, stir-fry, or crispy fry. Pressure cookers help. Slice thin for easier eating. Pair with onions and black pepper. A favourite in rice dressing and dirty-rice traditions.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.52 g
- Saturated Fat 3.04 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.94 g
- Polyunsaturated Fat 2.05 g
- Cholesterol 92.9 mg
- Sodium 69.2 mg
- Salt 0.15 g
- Total Carbohydrate 0.96 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 22.2 g
- Water 64.8 g
- Energy 186 kcal
- Water 64.8 g
- Carbohydrates 0.96 g
- Sugars 0.49 g
- Protein 22.2 g
- Fat 9.52 g
- Saturated Fat 3.04 g
- Monounsaturated Fat 3.94 g
- Polyunsaturated Fat 2.05 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 38.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.69 mg
- Vitamin B5 — Pantothenic Acid 1.08 mg
- Vitamin B6 0.53 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1 µg
- Minerals 383 mg
- Major Minerals 381 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 92.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.69 · vitamin-b5-pantothenic-acid: 1.08 · vitamin-b6: 0.53 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.3 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1 ·
Minerals
Gizzard of Chicken: composition reflects this culinary part relative to the whole ingredient.
History
Southern dirty-rice and gravy traditions kept gizzards central to flavour bases.
Street grills in multiple countries skewered pre-tenderised gizzards.
Budget protein seekers rediscovered gizzards as premium flavour per penny.