Poultry
Gizzard
Goose gizzard is muscular and chewy until simmered tender—then excellent fried, stewed or in gravy. Clean well, braise until tender, crisp if desired. A classic thrift cut in Central European, Chinese and British festive cookery.
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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 10.3 g
- Saturated Fat 2.9 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.2 g
- Polyunsaturated Fat 1.94 g
- Cholesterol 88 mg
- Sodium 72.7 mg
- Salt 0.14 g
- Total Carbohydrate 1.02 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 23.3 g
- Water 62.3 g
- Energy 190 kcal
- Water 62.3 g
- Carbohydrates 1.02 g
- Sugars 0.49 g
- Protein 23.3 g
- Fat 10.3 g
- Saturated Fat 2.9 g
- Monounsaturated Fat 4.2 g
- Polyunsaturated Fat 1.94 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 39.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 9.16 mg
- Vitamin B5 — Pantothenic Acid 1.14 mg
- Vitamin B6 0.56 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.1 µg
- Minerals 408 mg
- Major Minerals 407 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 88 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 9.16 · vitamin-b5-pantothenic-acid: 1.14 · vitamin-b6: 0.56 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.6 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.1 ·
Minerals
Gizzard of Goose: composition reflects this culinary part relative to the whole ingredient.
History
As goose cookery specialised, gizzard was portioned and sold ready for the pan. Ancient European and Asian households kept geese for feast meat and fat.
Ancient European and Asian households kept geese for feast meat and fat; gizzard of goose took a named place in that kitchen trade.
Ancient European and Asian households kept geese for feast meat and fat. Cooks treated gizzard of goose as a cut with its own timing and sides.