Chicken, broilers or fryers, giblets, cooked, simmered
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 12.5 MG | 14% | |
| Thiamin | 0.1 MG | 12% | |
| Riboflavin | 1.1 MG | 81% | |
| Niacin | 6.6 MG | 41% | |
| Pantothenic acid | 3.3 MG | 65% | |
| Vitamin B-6 | 0.4 MG | 23% | |
| Folate, total | 257 UG | 64% | |
| Choline, total | 178.1 MG | 32% | |
| Vitamin B-12 | 9.4 UG | 393% | |
| Vitamin A, RAE | 1,753 UG | 195% | |
| Vitamin E (alpha-tocopherol) | 0.5 MG | 3% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 14 MG | 1% | |
| Iron, Fe | 7.0 MG | 39% | |
| Magnesium, Mg | 14 MG | 3% | |
| Phosphorus, P | 289 MG | 23% | |
| Potassium, K | 224 MG | 5% | |
| Sodium, Na | 67 MG | 3% | |
| Zinc, Zn | 4.2 MG | 38% | |
| Copper, Cu | 0.3 MG | 37% | |
| Manganese, Mn | 0.2 MG | 9% | |
| Selenium, Se | 59.6 UG | 108% |
Nutrition Highlights
- Excellent source of protein with 27.2g per 100g, great for muscle building and recovery.
- Good source of Iron, Fe (39% DV).
- Good source of Phosphorus, P (23% DV).
- Good source of Zinc, Zn (38% DV).
- Good source of Copper, Cu (37% DV).
- Rich source of Selenium, Se (108% of Daily Value per 100g).
About Chicken, broilers or fryers, giblets, cooked, simmered
These small organ meats from poultry are nutrient-dense and often overlooked. A single serving provides an impressive amount of high-quality protein while remaining relatively low in calories. They're particularly rich in vitamin A, several B vitamins including B12 and folate, and essential minerals like iron, zinc, and selenium. The iron found in these organs is highly bioavailable, making them especially beneficial for those needing to boost their iron intake. However, they do contain cholesterol and should be consumed in moderation by those monitoring their intake.
In culinary applications, these organ meats shine in traditional dishes worldwide. They're commonly used to enrich gravies and sauces, adding depth of flavor and nutritional value. Many cultures incorporate them into stuffings, pâtés, or terrines. They can be sautéed with onions and herbs for a simple preparation, or simmered slowly to create rich, flavorful broths. Some cooks prefer to grill them after marinating in herbs and spices. When preparing them, it's important to cook thoroughly but avoid overcooking, which can make them tough. They pair well with acidic ingredients like wine or citrus, which help balance their rich flavor.
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