Guinea Fowl Thigh Nutrition Facts

Description: guinea fowl, thigh

Local Names: Eran awo (Yoruba)

Scientific Name:

Category: Meat and Poultry

Calories in Guinea Fowl Thigh

The calories in 100 grams of Guinea Fowl Thigh is 97.4 calories (kcal).

Quick Guinea Fowl Thigh  Nutritional Value

Here is a quick overview of Guinea Fowl Thigh nutrition information:

Quantity

100g

Calories

97.4 kcl

Fat

2.2g

Protein

19.4g

Carb

g

Detailed Guinea Fowl Thigh  Nutrition Data

Here is the detailed data on Guinea Fowl Thigh  nutrition info:

Guinea Fowl Thigh Macronutrients data

Weight 

100g

Energy

411.2 Kj

Calories

97.4 kcl

Fat

2.2g

Protein

19.4g

Carb

g

Fiber

g

Water

76g

Guinea Fowl Thigh Minerals Data

Weight 

100g

Calcium

45mg

Iron (Fe)

mg

Magnesium

mg

Phosphorus (P)

4300mg

Potassium (k)

3220mg

Sodium (Na)

540mg

Zinc (Zn)

mg

Copper (Cu)

mg

Manganese

mg

Guinea Fowl Thigh Vitamins Data

Weight 

100g

Vitamin A, RAE

μg

Retinol

mg

Carotene, beta

μg

Vitamin D

μg

Thiamin, B1

0.15mg

Riboflavin, B2

0.26mg

Niacin, B3 

mg

mg

Folate, B9 (μg)

μg

Vitamin B12 (μg)

μg

Vitamin C (mg)

mg

other Guinea Fowl Thigh Micronutrients

Weight 

100g

Ash

1.1g

Alcohol

-

Caffeine

-

Theobromine

-

Summary of Guinea Fowl Thigh , Eran awo (Yoruba) Nutrition Info

Serving size of 100 grams of Guinea Fowl Thigh , Eran awo (Yoruba) contains 97.4 calories, 19.4g of Protein, 2.2g of Fat, and g of Carbs.

Guinea Fowl Thigh Nutrition facts Summary 

Description: 

guinea fowl, thigh

Local Names:

Eran awo (Yoruba)

Scientific Name: 

Category: 

Meat and Poultry

Serving Size:

100 grams

Calories: 

97.4 Kcal/100g

Nutrients

- Energy: 411.2Kj
- Calories: 97.4Kcal
- Fat: 2.2g
- Protein: 19.4g
- Carb: g
- Fiber: g
- Water:76g
- Calcium: 45mg
- Iron: mg
- Magnesium: mg
- Phosphorus: 4300mg
- Potassium: 3220mg
- Sodium: 540mg
- Zinc: mg
- Copper: mg
- Manganese: mg
- Vitamin A, RAE: μg
- Retinol:μg
- Carotene, beta:μg
- Vitamin D: μg
- Thiamin, B1: 0.15mg
- Riboflavin, B2: 0.26mg
- Niacin, B3: mg
- Vitamin B6: mg
- Folate, B9: μg
- Vitamin B12: μg
- Vitamin C: mg
- Ash: 1.1g

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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2).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/