Poultry
Goose
Goose is a large waterfowl with dark, richly flavoured meat and abundant fat ideal for festive roasting and confit. Breeds such as Embden, Toulouse, and Chinese geese differ in size, fat deposition, and traditional use for meat versus foie gras. Roast goose anchors winter celebrations in Europe; rendered fat is prized for potatoes and pastry. Legs suit slow cooking, while breast can be cured or roasted pink.
Also known as: Oie, Gans, É
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A sample of named types with their own origin and culinary profiles. Showing 10 of 15.
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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 10.1 g
- Saturated Fat 2.79 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.73 g
- Polyunsaturated Fat 1.97 g
- Cholesterol 89.6 mg
- Sodium 72.9 mg
- Salt 0.15 g
- Total Carbohydrate 1.05 g
- Dietary Fibre 0 g
- Total Sugars 0.51 g
- Complex / starch 0 g
- Protein 22.8 g
- Water 64.6 g
- Energy 171 kcal
- Water 64.6 g
- Carbohydrates 1.05 g
- Sugars 0.51 g
- Monosaccharides 0.36 g
- Disaccharides 0.16 g
- Protein 22.8 g
- Animal Protein 21.6 g
- Fat 10.1 g
- Saturated Fat 2.79 g
- Monounsaturated Fat 3.73 g
- Polyunsaturated Fat 1.97 g
- Trans Fat 0.1 g
- Vitamins 42.9 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 8.16 mg
- Vitamin B5 — Pantothenic Acid 1.01 mg
- Vitamin B6 0.5 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 5.9 µg
- Vitamin B12 — Cobalamin 1.6 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1 µg
- Minerals 261 mg
- Major Minerals 255 mg
- Trace Minerals 6 mg
- Salt 0.15 g
- Sodium Chloride 0.15 g
- Cholesterol 89.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.6 · vitamin-a: 20 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 8.16 · vitamin-b5-pantothenic-acid: 1.01 · vitamin-b6: 0.5 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 5.9 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1 ·
Minerals
Sodium: 72.87 · Potassium: 151 · Calcium: 31 · Iron: 0.6 · Zinc: 0.4 · Iodine: 5 ·
Poultry muscle is relatively lean; skin and dark meat raise fat and energy.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Geese were kept in ancient Egypt and across early Eurasian farmyards for meat, fat, and feathers.
Medieval European Christmas and Michaelmas traditions centred on roast goose.
French south-west farming developed goose confit and foie gras as regional specialities.
Commercial goose farming and frozen festive birds maintained seasonal demand worldwide.