Chicken, roasting, giblets, raw
* 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 | 13.1 MG | 15% | |
| Thiamin | 0.1 MG | 7% | |
| Riboflavin | 0.8 MG | 63% | |
| Niacin | 6.2 MG | 39% | |
| Pantothenic acid | 2.7 MG | 54% | |
| Vitamin B-6 | 0.4 MG | 21% | |
| Folate, total | 276 UG | 69% | |
| Vitamin B-12 | 9.4 UG | 392% | |
| Vitamin A, RAE | 2,880 UG | 320% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 10 MG | 1% | |
| Iron, Fe | 5.4 MG | 30% | |
| Magnesium, Mg | 17 MG | 4% | |
| Phosphorus, P | 184 MG | 15% | |
| Potassium, K | 227 MG | 5% | |
| Sodium, Na | 77 MG | 3% | |
| Zinc, Zn | 3.4 MG | 31% | |
| Copper, Cu | 0.2 MG | 24% | |
| Manganese, Mn | 0.1 MG | 6% | |
| Selenium, Se | 54.1 UG | 98% |
Nutrition Highlights
- Good source of protein with 18.1g per 100g.
- Good source of Iron, Fe (30% DV).
- Good source of Zinc, Zn (31% DV).
- Good source of Copper, Cu (24% DV).
- Rich source of Selenium, Se (98% of Daily Value per 100g).
- Rich source of Riboflavin (63% of Daily Value per 100g).
About Chicken, roasting, giblets, raw
This poultry organ meat is a nutrient-dense ingredient that provides a concentrated source of high-quality protein along with essential vitamins and minerals. It's particularly rich in vitamin A, vitamin B12, iron, and zinc - nutrients that support immune function, red blood cell formation, and overall metabolic health. The low carbohydrate content makes it suitable for those following ketogenic or low-carb dietary patterns, while the moderate fat content includes both saturated and unsaturated fatty acids.
In culinary applications, these organ meats are commonly used to enhance the flavor and nutritional value of stocks, gravies, and stuffing. Many traditional recipes call for including them when roasting whole birds, either to cook alongside the main meat or to prepare separately as a delicacy. They can be sautéed, grilled, or incorporated into pâtés and terrines. Some cultures prize them as a special treat, while others use them more routinely as a cost-effective way to maximize the nutritional yield from poultry. When preparing these meats, proper handling and thorough cooking to an internal temperature of 165°F (74°C) is essential for food safety.
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