Poultry
Liver
Guinea Fowl liver is soft and iron-rich—quick pan work or pâté. Young farmed birds are milder than long-lived wild ones. Lean poultry sits between chicken and pheasant—slightly gamey with darkish white meat. Sear fast; overcooking chalks the texture. Pair with onions, brandy or sweet fruit from the lardons, grapes, cabbage, thyme, cream sauces and juniper family. Use only impeccably fresh livers.
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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 6.97 g
- Saturated Fat 2.35 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.12 g
- Polyunsaturated Fat 1.5 g
- Cholesterol 362 mg
- Sodium 72.3 mg
- Salt 0.15 g
- Total Carbohydrate 0.96 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 23.6 g
- Water 62.8 g
- Energy 161 kcal
- Water 62.8 g
- Carbohydrates 0.96 g
- Sugars 0.49 g
- Protein 23.6 g
- Fat 6.97 g
- Saturated Fat 2.35 g
- Monounsaturated Fat 3.12 g
- Polyunsaturated Fat 1.5 g
- Omega-3 0.15 g
- Trans Fat 0.1 g
- Vitamins 5360 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 2.57 mg
- Vitamin B3 — Niacin 6.78 mg
- Vitamin B5 — Pantothenic Acid 5.87 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 47.2 µg
- Vitamin B9 — Folate 292 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.1 µg
- Minerals 470 mg
- Major Minerals 462 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.15 g
- Cholesterol 362 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 2.57 · vitamin-b3-niacin: 6.78 · vitamin-b5-pantothenic-acid: 5.87 · vitamin-b6: 0.41 · vitamin-b7-biotin: 47.2 · vitamin-b9-folate: 292.3 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.1 ·
Minerals
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
Portuguese and Mediterranean trade spread guinea fowl into Europe; liver of guinea fowl took a named place in that kitchen trade.
European farms supplied restaurants with consistent guinea fowl. Cooks treated liver of guinea fowl as a cut with its own timing and sides.
As guinea fowl cookery specialised, liver was portioned and sold ready for the pan. West African kitchens domesticated guinea fowl as everyday protein.