Goose, domesticated, meat and skin, cooked, roasted
* 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 | 0 MG | 0% | |
| Thiamin | 0.1 MG | 6% | |
| Riboflavin | 0.3 MG | 25% | |
| Niacin | 4.2 MG | 26% | |
| Pantothenic acid | 1.5 MG | 31% | |
| Vitamin B-6 | 0.4 MG | 22% | |
| Folate, total | 2 UG | 1% | |
| Choline, total | 66.5 MG | 12% | |
| Vitamin B-12 | 0.4 UG | 17% | |
| Vitamin A, RAE | 21 UG | 2% | |
| Vitamin E (alpha-tocopherol) | 1.7 MG | 12% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% | |
| Vitamin K (phylloquinone) | 5.1 UG | 4% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 13 MG | 1% | |
| Iron, Fe | 2.8 MG | 16% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 270 MG | 22% | |
| Potassium, K | 329 MG | 7% | |
| Sodium, Na | 70 MG | 3% | |
| Zinc, Zn | 2.6 MG | 24% | |
| Copper, Cu | 0.3 MG | 29% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 21.8 UG | 40% |
Nutrition Highlights
- Excellent source of protein with 25.2g per 100g, great for muscle building and recovery.
- Good source of Phosphorus, P (22% DV).
- Good source of Zinc, Zn (24% DV).
- Good source of Copper, Cu (29% DV).
- Good source of Selenium, Se (40% DV).
- Good source of Riboflavin (25% DV).
About Goose, domesticated, meat and skin, cooked, roasted
This poultry is a rich source of high-quality protein, providing over 25 grams per 100-gram serving, which supports muscle maintenance and repair. It is also notably high in fat, with nearly 22 grams per 100 grams, making it a calorie-dense food at 305 calories per serving. The fat content includes a mix of saturated and unsaturated fats, contributing to its rich flavor and tender texture. However, it contains no carbohydrates or fiber, so it's not a source of energy from sugars or digestive bulk. This makes it a suitable option for low-carb or ketogenic diets but less ideal for those seeking fiber-rich foods.
Commonly, this bird is roasted whole or in parts, often served during festive meals or special occasions. Its skin, when cooked, becomes crispy and flavorful, though it adds to the fat content. The meat itself is dark and succulent, lending itself well to hearty dishes like stews, casseroles, or as a centerpiece with roasted vegetables. Because of its richness, it pairs beautifully with tart or acidic accompaniments like cranberry sauce or citrus-based marinades to balance the flavors. For those mindful of fat intake, removing the skin before eating can significantly reduce the overall fat content while still enjoying the protein benefits.
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