all classes Chicken gizzard

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all classes Chicken gizzard Food Facts

Chicken gizzard, all classes, raw food facts

USDA SR27 Database Food #05023 category poultry-game Food Products
Measurement
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Amount: apple1 oz = 28 grams
of CHICKEN,GIZZARD,ALL CLASSES,RAW
Current Multiple = 1
05023
Measurement Choices:
1 oz   1 lb

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
26 94
 
110 393
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.58 2.06
 
4.94 17.66
 
0 0
 
22.21 79.33
 
0.27 0.95
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.031 0.112
 
0.34 1.21
 
1 3.7
 
0.09 0.33
 
0.008 0.028
 
0.065 0.231
 
1.03 3.68
 
0.177 0.631
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
3 11
 
0.032 0.116
 
0.7 2.49
 
4 15
 
0.015 0.055
 
41 148
 
7.1 25.5
 
66 237
 
19 69
 
0.76 2.72
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0 0
 
NS
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.58 2.06
 
Fat Calories = 5.4 kcals = 21% of total
0.1 0.357
 
0.143 0.512
 
0.148 0.529
 
0.017 0.06
 
0.004 g
nmb/Ω6   0.05:1
0.074 g
Ω6/Ω3   18.5:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
5 mcg
 
5 19
 
Vitamin A - IU
18 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as CHICKEN,GIZZARD,ALL CLASSES,RAW, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds.
Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total monounsaturated Fatty acids, total polyunsaturated 18:2 undifferentiated Ω6 18:3 n-6 c,c,c Ω6 Copper, Cu, is a component of enzymes in iron metabolism. Iron, Fe, prevents microcitic hypochromic anemia. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Potassium, K, maintains cell function. Potassium blunts the rise in blood pressure due to excess sodium intake and decrease recurrence of kidney stones Selenium, Se, provides defense against oxidative stress and regulation of thyroid hormone action, and reduction and oxidation. Zinc, Zn, is a component of multiple enzymes and proteins; involved in the regulation of gene expression. Vitamin B-6 is a coenzyme to metabolize amino acids, glycogen and sphingoid bases. Vitamin B-12 prevents megabolastic anemia. Coenzyme in nucleic acid metabolism. Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Pantothenic acid is a coenzyme in fatty acid metabolism. Retinol is present in a significant amount. Fatty acids, total trans Fatty acids, total saturated Cholesterol