Poultry
Breast
Guinea Fowl breast is the large pectoral—lean, fast-cooking and the cut most likely to dry. Lean poultry sits between chicken and pheasant—slightly gamey with darkish white meat. Bone-in skin-on stays juicier than a thin skinless fillet. Brine or baste, cook to just done, rest, and slice across the grain. Sauce, fat or careful timing matters more than for dark meat. Bard or baste; legs need longer than breast; pot-roast is excellent. Excellent with lardons, grapes, cabbage, thyme, cream sauces and juniper.
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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 4.91 g
- Saturated Fat 1.67 g
- Trans Fat 0.1 g
- Monounsaturated Fat 2.13 g
- Polyunsaturated Fat 1.11 g
- Cholesterol 94.1 mg
- Sodium 67.3 mg
- Salt 0.15 g
- Total Carbohydrate 0.97 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 26.7 g
- Water 68.8 g
- Energy 155 kcal
- Water 68.8 g
- Carbohydrates 0.97 g
- Sugars 0.52 g
- Protein 26.7 g
- Fat 4.91 g
- Saturated Fat 1.67 g
- Monounsaturated Fat 2.13 g
- Polyunsaturated Fat 1.11 g
- Omega-3 0.11 g
- Trans Fat 0.1 g
- Vitamins 37.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.37 mg
- Vitamin B5 — Pantothenic Acid 1.04 mg
- Vitamin B6 0.51 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 6 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 401 mg
- Major Minerals 399 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 94.1 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: 8.37 · vitamin-b5-pantothenic-acid: 1.04 · vitamin-b6: 0.51 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 6 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1 ·
Minerals
Breast muscle is lean white meat when skinless.
History
West African kitchens domesticated guinea fowl as everyday protein; breast of guinea fowl took a named place in that kitchen trade.
West African kitchens domesticated guinea fowl as everyday protein. Cooks treated breast of guinea fowl as a cut with its own timing and sides.
As guinea fowl cookery specialised, breast was portioned and sold ready for the pan. Chefs used guinea fowl as a more interesting roast than chicken.