Poultry
Crown
Guinea Fowl crown is the bird without legs—breasts left on the carcass as a formal white-meat roast that carves into tidy slices. Lean poultry sits between chicken and pheasant—slightly gamey with darkish white meat. Butter under the skin, roast carefully, rest well. Cook legs by a longer separate method. Ideal when guests want lean meat without dark joints.
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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 9.8 g
- Saturated Fat 3.12 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.08 g
- Polyunsaturated Fat 1.96 g
- Cholesterol 87.6 mg
- Sodium 67.5 mg
- Salt 0.15 g
- Total Carbohydrate 1.05 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 21.5 g
- Water 65 g
- Energy 179 kcal
- Water 65 g
- Carbohydrates 1.05 g
- Sugars 0.49 g
- Protein 21.5 g
- Fat 9.8 g
- Saturated Fat 3.12 g
- Monounsaturated Fat 4.08 g
- Polyunsaturated Fat 1.96 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 37.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 8.05 mg
- Vitamin B6 0.49 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 5.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 0.9 µg
- Minerals 473 mg
- Major Minerals 471 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 87.6 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: 8.05 · vitamin-b5-pantothenic-acid: 1 · vitamin-b6: 0.49 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 5.8 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 0.9 ·
Minerals
Crown of Guinea Fowl: composition reflects this culinary part relative to the whole ingredient.
History
Portuguese and Mediterranean trade spread guinea fowl into Europe. Cooks treated crown of guinea fowl as a cut with its own timing and sides.
As guinea fowl cookery specialised, crown was portioned and sold ready for the pan. Portuguese and Mediterranean trade spread guinea fowl into Europe.
West African kitchens domesticated guinea fowl as everyday protein; crown of guinea fowl took a named place in that kitchen trade.