Poultry
Gizzard
Pigeon gizzard is muscular and chewy until simmered tender—then excellent fried, stewed or in gravy. Clean well, braise until tender, crisp if desired. A classic thrift cut in French, Middle Eastern, British pie and North African tagine cookery.
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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 10.2 g
- Saturated Fat 2.87 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.16 g
- Polyunsaturated Fat 1.92 g
- Cholesterol 87 mg
- Sodium 69 mg
- Salt 0.14 g
- Total Carbohydrate 1.01 g
- Dietary Fibre 0 g
- Total Sugars 0.53 g
- Complex / starch 0 g
- Protein 21.1 g
- Water 61.7 g
- Energy 183 kcal
- Water 61.7 g
- Carbohydrates 1.01 g
- Sugars 0.53 g
- Protein 21.1 g
- Fat 10.2 g
- Saturated Fat 2.87 g
- Monounsaturated Fat 4.16 g
- Polyunsaturated Fat 1.92 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 38.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.53 mg
- Vitamin B5 — Pantothenic Acid 1.06 mg
- Vitamin B6 0.52 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1 µg
- Minerals 355 mg
- Major Minerals 353 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: 8.53 · vitamin-b5-pantothenic-acid: 1.06 · vitamin-b6: 0.52 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.2 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1 ·
Minerals
Sodium: 69 · Potassium: 232 · Calcium: 52 · Iron: 1.5 ·
Gizzard of Pigeon: composition reflects this culinary part relative to the whole ingredient.
History
As pigeon cookery specialised, gizzard was portioned and sold ready for the pan. Dovecotes supplied squab meat across Mediterranean and Middle Eastern cultures.
Dovecotes supplied squab meat across Mediterranean and Middle Eastern cultures; gizzard of pigeon took a named place in that kitchen trade.
Dovecotes supplied squab meat across Mediterranean and Middle Eastern cultures. Cooks treated gizzard of pigeon as a cut with its own timing and sides.