Guinea Fowl Breast Nutrition Facts
Description: guinea fowl, breast
Local Names: Anu ogaxi (Igbo), Eran awo (Yoruba)
Scientific Name: Numida spp.
Category: Meat and Poultry
Calories in Guinea Fowl Breast
The calories in 100 grams of Guinea Fowl Breast is 98.9 calories (kcal).
Quick Guinea Fowl Breast Nutritional Value
Here is a quick overview of Guinea Fowl Breast nutrition information:
Quantity | 100g |
Calories | 98.9 kcl |
Fat | 0.9g |
Protein | 22.7g |
Carb | g |
Detailed Guinea Fowl Breast Nutrition Data
Here is the detailed data on Guinea Fowl Breast nutrition info:
Guinea Fowl Breast Macronutrients data
Weight | 100g |
Energy | 419.2 Kj |
Calories | 98.9 kcl |
Fat | 0.9g |
Protein | 22.7g |
Carb | g |
Fiber | g |
Water | 75g |
Guinea Fowl Breast Minerals Data
Weight | 100g |
Calcium | 31mg |
Iron (Fe) | mg |
Magnesium | mg |
Phosphorus (P) | 4900mg |
Potassium (k) | 2440mg |
Sodium (Na) | 290mg |
Zinc (Zn) | mg |
Copper (Cu) | mg |
Manganese | mg |
Guinea Fowl Breast Vitamins Data
Weight | 100g |
Vitamin A, RAE | μg |
Retinol | mg |
Carotene, beta | μg |
Vitamin D | μg |
Thiamin, B1 | 0.11mg |
Riboflavin, B2 | 0.15mg |
Niacin, B3 | mg |
mg | |
Folate, B9 (μg) | μg |
Vitamin B12 (μg) | 13.2μg |
Vitamin C (mg) | mg |
other Guinea Fowl Breast Micronutrients
Weight | 100g |
Ash | 1.1g |
Alcohol | - |
Caffeine | - |
Theobromine | - |
Summary of Guinea Fowl Breast , Anu ogaxi (Igbo), Eran awo (Yoruba) Nutrition Info
Serving size of 100 grams of Guinea Fowl Breast , Anu ogaxi (Igbo), Eran awo (Yoruba) contains 98.9 calories, 22.7g of Protein, 0.9g of Fat, and g of Carbs.
Guinea Fowl Breast Nutrition facts Summary | ||
Description: | guinea fowl, breast | |
Local Names: | Anu ogaxi (Igbo), Eran awo (Yoruba) | |
Scientific Name: | Numida spp. | |
Category: | Meat and Poultry | |
Serving Size: | 100 grams | |
Calories: | 98.9 Kcal/100g | |
Nutrients | - Energy:
419.2Kj |
Data sources include: Oguntona, E. B., Akinyele, I. O., eds. (Ehigiator F. A. R., Oterai E. A. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2). Chemical composition and amino acid profile of a Caridean prawn (Macrobrachium vollenhovenii) from Ovia River and tropical periwinkle (Tympanotonus fuscatus) from Benin River, Edo State, Nigeria. IJRRAS, 11 (1), 162-167.5). Nutrient composition of commonly eaten foods in Nigeria - Raw, processed and prepared. Ibadan, Nigeria: Food Basket Foundation Publication Series (ISBN 987-31106-3-2), Adeyemo S.M. and Onilude A.A.(Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals. Nigerian Food Journal Volume 31, Issue 2, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–90 p., https://fdc.nal.usda.gov/