Turkey, gizzard, all classes, 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 | 6.2 MG | 7% | |
| Thiamin | 0.1 MG | 5% | |
| Riboflavin | 0.3 MG | 25% | |
| Niacin | 6.2 MG | 39% | |
| Pantothenic acid | 0.9 MG | 18% | |
| Vitamin B-6 | 0.2 MG | 12% | |
| Folate, total | 6 UG | 2% | |
| Choline, total | 89.7 MG | 16% | |
| Vitamin B-12 | 3.6 UG | 150% | |
| Vitamin A, RAE | 46 UG | 5% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 0.5 UG | 3% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 16 MG | 1% | |
| Iron, Fe | 2.8 MG | 15% | |
| Magnesium, Mg | 19 MG | 5% | |
| Phosphorus, P | 164 MG | 13% | |
| Potassium, K | 185 MG | 4% | |
| Sodium, Na | 147 MG | 6% | |
| Zinc, Zn | 3.0 MG | 28% | |
| Copper, Cu | 0.2 MG | 24% | |
| Manganese, Mn | 0.1 MG | 4% | |
| Selenium, Se | 28.8 UG | 52% |
Nutrition Highlights
- Low in calories with 111 kcal per 100g.
- Good source of protein with 18.8g per 100g.
- Good source of Zinc, Zn (28% DV).
- Good source of Copper, Cu (24% DV).
- Rich source of Selenium, Se (52% of Daily Value per 100g).
- Good source of Riboflavin (25% DV).
About Turkey, gizzard, all classes, raw
This organ meat from poultry is a nutrient-dense ingredient prized for its high protein content and unique texture. It contains no carbohydrates and minimal fat, making it an excellent choice for those following low-carb or high-protein diets. The protein in this food is complete, providing all essential amino acids needed for muscle maintenance and repair. It's also a good source of several important minerals, including iron for oxygen transport, zinc for immune function, and selenium for antioxidant protection.
In the kitchen, this ingredient requires careful preparation due to its tough, muscular structure. Most commonly, it's slow-cooked through braising, stewing, or pressure cooking to break down the connective tissue and achieve a tender texture. Many cooks either grind it before cooking or slice it thinly after cooking to make it more palatable. It's frequently used in traditional dishes like giblet gravy, dirty rice, or as part of a poultry stuffing mixture. Some cuisines also pickle or confit this ingredient to preserve it and enhance its flavor. When included in a balanced diet, it provides a concentrated source of nutrients at a relatively low calorie cost, though its strong flavor means it's typically used as a component rather than a main dish.
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