Poultry

Whole Leg

Whole guinea fowl leg is thigh plus drumstick as one portion for roasting, braising or confit—the classic dark-meat unit. Season deeply, cook until the joint yields, crisp skin at the end if wanted. Handsome on the plate after long gentle heat.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

Bone InBraisedButterfliedCookedFreshPreparedRoastedStored Whole

Traits

FlavourfulIntactLarge JointPortionPrep ReadyRecipe UnitStorageWhole Leg

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 185

Amount per 100 g

Total Fat 9.9 g
Saturated Fat 3.15 g
Trans Fat 0.1 g
Monounsaturated Fat 4 g
Polyunsaturated Fat 1.92 g
Cholesterol 85.7 mg
Sodium 66.5 mg
Salt 0.15 g
Total Carbohydrate 1.03 g
Dietary Fibre 0 g
Total Sugars 0.47 g
Complex / starch 0 g
Protein 23.2 g
Water 68.5 g

Detailed nutrients

Energy 185 kcal
Water 68.5 g
Carbohydrates 1.03 g
- Sugars 0.47 g
Protein 23.2 g
Fat 9.9 g
- Saturated Fat 3.15 g
- Monounsaturated Fat 4 g
- Polyunsaturated Fat 1.92 g
  - Omega-3 0.19 g
- Trans Fat 0.1 g
Vitamins 35 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.17 mg
- Vitamin B5 — Pantothenic Acid 0.89 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 5.1 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 334 mg
- Major Minerals 332 mg
  - Calcium 43 mg
  - Sodium 66.5 mg
  - Potassium 223 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 85.7 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: 7.17 · vitamin-b5-pantothenic-acid: 0.89 · vitamin-b6: 0.44 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 5.1 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 0.8 ·

Minerals

Sodium: 66.49 · Potassium: 223 · Calcium: 43 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

3000 BCE

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

1850

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

1980

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