Poultry
Gizzard
Quail 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 Mediterranean, Middle Eastern and restaurant fine dining.
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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 g
- Saturated Fat 2.83 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.9 g
- Polyunsaturated Fat 2.03 g
- Cholesterol 92 mg
- Sodium 73.5 mg
- Salt 0.15 g
- Total Carbohydrate 0.95 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 21.1 g
- Water 66.6 g
- Energy 189 kcal
- Water 66.6 g
- Carbohydrates 0.95 g
- Sugars 0.52 g
- Protein 21.1 g
- Fat 10 g
- Saturated Fat 2.83 g
- Monounsaturated Fat 3.9 g
- Polyunsaturated Fat 2.03 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 38.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.49 mg
- Vitamin B5 — Pantothenic Acid 1.05 mg
- Vitamin B6 0.52 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.1 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 441 mg
- Major Minerals 440 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 92 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: 8.49 · vitamin-b5-pantothenic-acid: 1.05 · vitamin-b6: 0.52 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.1 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1 ·
Minerals
Gizzard of Quail: composition reflects this culinary part relative to the whole ingredient.
History
As quail cookery specialised, gizzard was portioned and sold ready for the pan. Near Eastern and Mediterranean tables ate wild quail as migratory feast food.
Near Eastern and Mediterranean tables ate wild quail as migratory feast food; gizzard of quail took a named place in that kitchen trade.
Near Eastern and Mediterranean tables ate wild quail as migratory feast food. Cooks treated gizzard of quail as a cut with its own timing and sides.