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
Vitamin B6	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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2).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/