Poultry
Without Giblets
Whole guinea fowl without giblets is cavity-empty and ready for straight roasting—no organ packet to manage. Lean poultry sits between chicken and pheasant—slightly gamey with darkish white meat. Season cavity and skin, roast to a safe finish, rest before carving. Build gravy from pan juices and stock alone.
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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 9.42 g
- Saturated Fat 3.01 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.23 g
- Polyunsaturated Fat 1.95 g
- Cholesterol 88.6 mg
- Sodium 69.9 mg
- Salt 0.14 g
- Total Carbohydrate 1.03 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 22.1 g
- Water 68.6 g
- Energy 183 kcal
- Water 68.6 g
- Carbohydrates 1.03 g
- Sugars 0.52 g
- Protein 22.1 g
- Fat 9.42 g
- Saturated Fat 3.01 g
- Monounsaturated Fat 4.23 g
- Polyunsaturated Fat 1.95 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 0.14 mg
- Vitamin B3 — Niacin 7.23 mg
- Vitamin B5 — Pantothenic Acid 0.89 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 5.2 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 403 mg
- Major Minerals 402 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 88.6 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: 7.23 · vitamin-b5-pantothenic-acid: 0.89 · vitamin-b6: 0.44 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 5.2 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 0.8 ·
Minerals
Without Giblets of Guinea Fowl: composition reflects this culinary part relative to the whole ingredient.
History
European farms supplied restaurants with consistent guinea fowl; without giblets of guinea fowl took a named place in that kitchen trade.
European farms supplied restaurants with consistent guinea fowl. Cooks treated without giblets of guinea fowl as a cut with its own timing and sides.
As guinea fowl cookery specialised, without giblets was portioned and sold ready for the pan. French pintade cookery refined pot-roasts and cream sauces.