Poultry
With Giblets
Whole guinea fowl with giblets includes the organ pack for gravy and thrift stocks. Remove packs from the cavity before roasting. Simmer giblets for gravy; roast the bird separately. Never leave packaging inside. Neck and heart fortify the sauce pot.
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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 10.1 g
- Saturated Fat 2.86 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.05 g
- Polyunsaturated Fat 1.95 g
- Cholesterol 87 mg
- Sodium 71.9 mg
- Salt 0.15 g
- Total Carbohydrate 1.04 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 22.2 g
- Water 61.3 g
- Energy 174 kcal
- Water 61.3 g
- Carbohydrates 1.04 g
- Sugars 0.48 g
- Protein 22.2 g
- Fat 10.1 g
- Saturated Fat 2.86 g
- Monounsaturated Fat 4.05 g
- Polyunsaturated Fat 1.95 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 37.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 8.18 mg
- Vitamin B5 — Pantothenic Acid 1.01 mg
- Vitamin B6 0.5 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 5.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1 µg
- Minerals 485 mg
- Major Minerals 484 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 87 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 8.18 · vitamin-b5-pantothenic-acid: 1.01 · vitamin-b6: 0.5 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 5.9 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1 ·
Minerals
With Giblets of Guinea Fowl: composition reflects this culinary part relative to the whole ingredient.
History
As guinea fowl cookery specialised, with giblets was portioned and sold ready for the pan. European farms supplied restaurants with consistent guinea fowl.
European farms supplied restaurants with consistent guinea fowl; with giblets of guinea fowl took a named place in that kitchen trade.
European farms supplied restaurants with consistent guinea fowl. Cooks treated with giblets of guinea fowl as a cut with its own timing and sides.