Poultry
Thigh
Guinea Fowl thigh is upper-leg dark meat—rich, forgiving, ideal for braises, confit and shredding into fillings. Lean poultry sits between chicken and pheasant—slightly gamey with darkish white meat. Render skin, braise or grill to tenderness. More reliable for first-time game cooks than breast.
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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 13.4 g
- Saturated Fat 2.91 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.92 g
- Polyunsaturated Fat 2.04 g
- Cholesterol 92.4 mg
- Sodium 69.4 mg
- Salt 0.15 g
- Total Carbohydrate 0.95 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 21.8 g
- Water 66.4 g
- Energy 193 kcal
- Water 66.4 g
- Carbohydrates 0.95 g
- Sugars 0.5 g
- Protein 21.8 g
- Fat 13.4 g
- Saturated Fat 2.91 g
- Monounsaturated Fat 3.92 g
- Polyunsaturated Fat 2.04 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 0.13 mg
- Vitamin B3 — Niacin 7.03 mg
- Vitamin B5 — Pantothenic Acid 0.87 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.2 µg
- Minerals 433 mg
- Major Minerals 431 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 92.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 7.03 · vitamin-b5-pantothenic-acid: 0.87 · vitamin-b6: 0.43 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 5 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Thigh dark meat holds more fat and myoglobin than breast.
History
West African kitchens domesticated guinea fowl as everyday protein. Cooks treated thigh of guinea fowl as a cut with its own timing and sides.
As guinea fowl cookery specialised, thigh was portioned and sold ready for the pan. West African kitchens domesticated guinea fowl as everyday protein.
Chefs used guinea fowl as a more interesting roast than chicken; thigh of guinea fowl took a named place in that kitchen trade.