Poultry
Heart
Goose heart is dense muscle—slice thin for the grill or braise until tender. Meaty flavour, less metallic than liver. Trim vessels, cook hot-and-quick or long-and-moist. Good skewered with other offal in traditional mixed grills from 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 6.22 g
- Saturated Fat 2.05 g
- Trans Fat 0.1 g
- Monounsaturated Fat 2.71 g
- Polyunsaturated Fat 1.46 g
- Cholesterol 188 mg
- Sodium 73.2 mg
- Salt 0.14 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0.47 g
- Complex / starch 0 g
- Protein 25.1 g
- Water 68 g
- Energy 161 kcal
- Water 68 g
- Carbohydrates 1 g
- Sugars 0.47 g
- Protein 25.1 g
- Fat 6.22 g
- Saturated Fat 2.05 g
- Monounsaturated Fat 2.71 g
- Polyunsaturated Fat 1.46 g
- Omega-3 0.15 g
- Trans Fat 0.1 g
- Vitamins 38.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.47 mg
- Vitamin B5 — Pantothenic Acid 1.05 mg
- Vitamin B6 0.52 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1 µg
- Minerals 425 mg
- Major Minerals 423 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 188 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: 8.47 · vitamin-b5-pantothenic-acid: 1.05 · vitamin-b6: 0.52 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.1 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1 ·
Minerals
Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.
History
Central European kitchens refined fat-rendering and stuffed roast goose. Cooks treated heart of goose as a cut with its own timing and sides.
As goose cookery specialised, heart was portioned and sold ready for the pan. Artisan butchers sold goose fat, confit legs and portioned breasts separately.
Medieval Michaelmas goose traditions fixed the bird as an autumn roast; heart of goose took a named place in that kitchen trade.