Poultry
Heart
Guinea Fowl heart is dense muscle—slice thin for the grill or braise until tender. Meaty flavour, less metallic than liver. Trim vessels, cook hot-and-quick or long-and-moist. Good skewered with other offal in traditional mixed grills from 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 6.23 g
- Saturated Fat 2.06 g
- Trans Fat 0.1 g
- Monounsaturated Fat 2.82 g
- Polyunsaturated Fat 1.35 g
- Cholesterol 173 mg
- Sodium 70.3 mg
- Salt 0.15 g
- Total Carbohydrate 1.04 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 24.8 g
- Water 68.1 g
- Energy 159 kcal
- Water 68.1 g
- Carbohydrates 1.04 g
- Sugars 0.52 g
- Protein 24.8 g
- Fat 6.23 g
- Saturated Fat 2.06 g
- Monounsaturated Fat 2.82 g
- Polyunsaturated Fat 1.35 g
- Omega-3 0.13 g
- Trans Fat 0.1 g
- Vitamins 37.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.33 mg
- Vitamin B5 — Pantothenic Acid 1.03 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 364 mg
- Major Minerals 362 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 173 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.33 · vitamin-b5-pantothenic-acid: 1.03 · vitamin-b6: 0.51 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 6 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1 ·
Minerals
Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.
History
French pintade cookery refined pot-roasts and cream sauces. Cooks treated heart of guinea fowl as a cut with its own timing and sides.
As guinea fowl cookery specialised, heart was portioned and sold ready for the pan. Chefs used guinea fowl as a more interesting roast than chicken.
Portuguese and Mediterranean trade spread guinea fowl into Europe; heart of guinea fowl took a named place in that kitchen trade.