Poultry

Boneless

Boneless guinea fowl breast is fast retail meat—easy to slice and plate, quick to dry without care. Lean poultry sits between chicken and pheasant—slightly gamey with darkish white meat. Pound to even thickness if needed, cook hot then gentle, sauce liberally. Pull before the centre turns chalky. Pairs with lardons, grapes, cabbage, thyme, cream sauces and juniper.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshGrilledPan FriedPoachedPreparedRoastedSliced

Traits

BonelessMildPortionPrep ReadyQuick Cook

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 260

Amount per 100 g

Total Fat 14.3 g
Saturated Fat 5.7 g
Trans Fat 0.1 g
Monounsaturated Fat 5.7 g
Polyunsaturated Fat 2.85 g
Cholesterol 89.2 mg
Sodium 70.4 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 32.9 g
Water 49.4 g

Detailed nutrients

Energy 260 kcal
Water 49.4 g
Protein 32.9 g
Fat 14.3 g
- Saturated Fat 5.7 g
- Monounsaturated Fat 5.7 g
- Polyunsaturated Fat 2.85 g
  - Omega-3 0.34 g
- Trans Fat 0.1 g
Vitamins 38.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.69 mg
- Vitamin B5 — Pantothenic Acid 1.08 mg
- Vitamin B6 0.53 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1 µg
Minerals 556 mg
- Major Minerals 554 mg
  - Calcium 200 mg
  - Sodium 70.4 mg
  - Potassium 284 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 89.2 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: 8.69 · vitamin-b5-pantothenic-acid: 1.08 · vitamin-b6: 0.53 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.3 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1 ·

Minerals

Sodium: 70.38 · Potassium: 284 · Calcium: 200 · Iron: 1.5 ·

Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.

History

3000 BCE

Portuguese and Mediterranean trade spread guinea fowl into Europe. Cooks treated boneless of guinea fowl as a cut with its own timing and sides.

1850

As guinea fowl cookery specialised, boneless was portioned and sold ready for the pan. Portuguese and Mediterranean trade spread guinea fowl into Europe.

1980

Portuguese and Mediterranean trade spread guinea fowl into Europe; boneless of guinea fowl took a named place in that kitchen trade.