Poultry
Gizzard
Guinea Fowl 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 West African origin with French and Italian farmhouse cookery.
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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 9.48 g
- Saturated Fat 3.03 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.19 g
- Polyunsaturated Fat 2.02 g
- Cholesterol 90 mg
- Sodium 66.7 mg
- Salt 0.15 g
- Total Carbohydrate 0.96 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 22.5 g
- Water 65.9 g
- Energy 175 kcal
- Water 65.9 g
- Carbohydrates 0.96 g
- Sugars 0.5 g
- Protein 22.5 g
- Fat 9.48 g
- Saturated Fat 3.03 g
- Monounsaturated Fat 4.19 g
- Polyunsaturated Fat 2.02 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 35.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.18 mg
- Vitamin B5 — Pantothenic Acid 0.89 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 5.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 0.8 µg
- Minerals 372 mg
- Major Minerals 371 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 90 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.18 · vitamin-b5-pantothenic-acid: 0.89 · vitamin-b6: 0.44 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 5.2 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 0.8 ·
Minerals
Gizzard of Guinea Fowl: composition reflects this culinary part relative to the whole ingredient.
History
As guinea fowl cookery specialised, gizzard was portioned and sold ready for the pan. West African kitchens domesticated guinea fowl as everyday protein.
West African kitchens domesticated guinea fowl as everyday protein; gizzard of guinea fowl took a named place in that kitchen trade.
West African kitchens domesticated guinea fowl as everyday protein. Cooks treated gizzard of guinea fowl as a cut with its own timing and sides.