Poultry
Flat
Guinea Fowl wing flat has two bones and a high skin ratio—crisps well when roasted or fried hard after tenderising. Dry well before high heat; separate bones when eating. Excellent bar snacks when sticky and lacquered.
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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 9.64 g
- Saturated Fat 3.07 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.16 g
- Polyunsaturated Fat 1.92 g
- Cholesterol 87 mg
- Sodium 73.4 mg
- Salt 0.14 g
- Total Carbohydrate 1.01 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 23.3 g
- Water 66.9 g
- Energy 181 kcal
- Water 66.9 g
- Carbohydrates 1.01 g
- Sugars 0.52 g
- Protein 23.3 g
- Fat 9.64 g
- Saturated Fat 3.07 g
- Monounsaturated Fat 4.16 g
- Polyunsaturated Fat 1.92 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 38.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.67 mg
- Vitamin B5 — Pantothenic Acid 1.07 mg
- Vitamin B6 0.53 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1 µg
- Minerals 385 mg
- Major Minerals 383 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 87 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.67 · vitamin-b5-pantothenic-acid: 1.07 · vitamin-b6: 0.53 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.3 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1 ·
Minerals
Flat of Guinea Fowl: composition reflects this culinary part relative to the whole ingredient.
History
As guinea fowl cookery specialised, flat was portioned and sold ready for the pan. West African kitchens domesticated guinea fowl as everyday protein.
West African kitchens domesticated guinea fowl as everyday protein; flat of guinea fowl took a named place in that kitchen trade.
Chefs used guinea fowl as a more interesting roast than chicken. Cooks treated flat of guinea fowl as a cut with its own timing and sides.