Poultry
Gizzard
Grouse 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 Scottish and northern English game 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 9.83 g
- Saturated Fat 3.13 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.04 g
- Polyunsaturated Fat 1.94 g
- Cholesterol 86.8 mg
- Sodium 69.8 mg
- Salt 0.15 g
- Total Carbohydrate 1.04 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 21.9 g
- Water 66.5 g
- Energy 181 kcal
- Water 66.5 g
- Carbohydrates 1.04 g
- Sugars 0.5 g
- Protein 21.9 g
- Fat 9.83 g
- Saturated Fat 3.13 g
- Monounsaturated Fat 4.04 g
- Polyunsaturated Fat 1.94 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 36.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 7.73 mg
- Vitamin B5 — Pantothenic Acid 0.96 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 5.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 0.9 µg
- Minerals 359 mg
- Major Minerals 358 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 86.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 7.73 · vitamin-b5-pantothenic-acid: 0.96 · vitamin-b6: 0.47 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 5.6 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 0.9 ·
Minerals
Gizzard of Grouse: composition reflects this culinary part relative to the whole ingredient.
History
As grouse cookery specialised, gizzard was portioned and sold ready for the pan. Highland and moorland kitchens roasted grouse as a seasonal luxury.
Highland and moorland kitchens roasted grouse as a seasonal luxury; gizzard of grouse took a named place in that kitchen trade.
Highland and moorland kitchens roasted grouse as a seasonal luxury. Cooks treated gizzard of grouse as a cut with its own timing and sides.