Poultry

Guinea Fowl

Guinea fowl is a lean, mildly gamey African poultry with darkish meat that sits between chicken and pheasant in flavour. Farmed birds are typically sold whole for roasting or as breast and leg portions for pan cooking and braising. The meat benefits from careful cooking to avoid dryness—barding, brining, or gentle braising suit the low fat cover. Eggs are also eaten regionally but are less common in global retail than chicken eggs.

Also known as: Pintade, Guinea fowl, Faraona

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Bone

Breast

Carcass

Crown

Fat

Gizzard

Ground

Heart

Leg

Liver

Skin

Supreme

Whole

Wing

Breeds & varieties

A sample of named types with their own origin and culinary profiles. Showing 10 of 11.

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Bronze

Helmeted Guinea Fowl

Lavender

Hybrid Commercial

Coral Blue

White Guinea

French Pintade

Purple

Pied

Pearl Grey

View all 11 breeds & varieties

Characteristics

Preparations

Bone InBonelessBraisedChilledConfitCuredDicedFreshFrozenGrilledGroundHalvedMincedPoachedQuarteredRoastedSaltedSkin OnSkinlessSlicedSmokedSpatchcockedWhole

Provenance

Antibiotic FreeBiodynamicCorn FedFarm AssuredFree RangeGrain FedHalalHeritageHormone FreeKosherLabel RougeOrganicPasture RaisedRegenerativeRSPCA AssuredSlow Grown

Sources

Indoor FarmedOutdoor FarmedWild

Traits

AromaticDarkDelicateFirmGameyLeanMildSavoury

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 190

Amount per 100 g

Total Fat 9.37 g
Saturated Fat 3.05 g
Trans Fat 0.1 g
Monounsaturated Fat 4.04 g
Polyunsaturated Fat 2.12 g
Cholesterol 96.5 mg
Sodium 73.4 mg
Salt 0.16 g
Total Carbohydrate 0.97 g
Dietary Fibre 0 g
Total Sugars 0.47 g
Complex / starch 0 g
Protein 22.3 g
Water 62.5 g

Detailed nutrients

Energy 190 kcal
Water 62.5 g
Carbohydrates 0.97 g
- Sugars 0.47 g
  - Monosaccharides 0.32 g
  - Disaccharides 0.14 g
Protein 22.3 g
- Animal Protein 21.2 g
Fat 9.37 g
- Saturated Fat 3.05 g
- Monounsaturated Fat 4.04 g
- Polyunsaturated Fat 2.12 g
  - Omega-3 0.21 g
  - Omega-6 1.06 g
- Trans Fat 0.1 g
Vitamins 41.2 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.97 mg
- Vitamin B5 — Pantothenic Acid 0.86 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 5 µg
- Vitamin B12 — Cobalamin 2.3 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.2 µg
Minerals 296 mg
- Major Minerals 289 mg
  - Calcium 58 mg
  - Sodium 73.4 mg
  - Potassium 158 mg
- Trace Minerals 6.7 mg
  - Iron 1.3 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.16 g
- Sodium Chloride 0.16 g
Cholesterol 96.5 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 2.3 · vitamin-a: 20 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 6.97 · vitamin-b5-pantothenic-acid: 0.86 · vitamin-b6: 0.43 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 5 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.2 ·

Minerals

Sodium: 73.44 · Potassium: 158 · Calcium: 58 · Iron: 1.3 · Zinc: 0.4 · Iodine: 5 ·

Poultry muscle is relatively lean; skin and dark meat raise fat and energy.

In the kitchen

Culinary partners and combinations that usually underperform with Guinea Fowl.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

Grading systems

Grades are placed along a shared scale so systems can be compared side by side.

European Union

EU Poultry

Class B Class A

France

Label Rouge

History

500 BCEGN

Helmeted guinea fowl were domesticated in West Africa and kept for meat and pest control.

400IT

Roman and later Mediterranean farms raised guinea fowl as exotic table poultry.

1600FR

French farmyards established pintade as a refined alternative to chicken.

1950

Commercial guinea fowl farming in Europe and Africa supplied restaurants seeking gamey poultry without full wild seasonality.