Guinea fowl

Guinea fowl

In the territory of Europe guinea fowls have been bred since ancient times. Often they can be found on private farms. In addition, they are actively bred for industrial purposes. Thanks to eggs of excellent quality, as well as dietary and rich in useful substances, this bird is highly valued.

Guinea fowl

If you compare meat guinea fowl and other birds, it is less watery and low in fat content. In 100 grams of the product there is a large number of proteins, about 21 grams. In addition, there are fewer fats, about 2.5 grams. At the same time, there are ash and carbohydrates, 1.3 grams and 0.6 grams, respectively. The remaining 73 grams is water. In 100 grams of meat there are 110 kcal.

In addition to the fact that the product is very useful for the human body, it also has excellent taste qualities. It is worth considering that the protein content of this type of meat is superior to that of other domestic fowl. The product contains many amino acids, their number is about 95%. Among them are phenylalanine, isoleucine, valine, methionine, histidine and threonine. In addition, the meat has mineral substances and a lot of vitamins needed by the body, mainly the B group.

A similar product is recommended to include in the diet of children, pregnant women, elderly people, as well as patients with various diseases, if for this there are no contraindications. Due to the fact that meat is dietary and contains a large amount of protein, it is often eaten by athletes.

To combat anemia, you should eat this product. Since it contains enough vitamin B12. In addition, it is very useful in diseases of the nervous system. In this case, vitamin B6 has a positive effect. If the functioning of the gastrointestinal tract is alleviated, vitamin B2 can alleviate the condition. Thanks to the presence in the meat of vitamin B1, the product is excellent in facilitating the recovery of metabolism.

Although guinea fowl has a lot of positive qualities, this product is contraindicated for some people. This is mainly due to individual intolerance.

Cooking application

The guinea fowl contains 9-11% more edible part than the chicken. To taste, the product resembles game meat. At the same time it is very gentle and juicy. In addition, it has a dense consistency. However, the color of a guinea fowl is less attractive than a chicken. Her carcass has a slightly violet hue. The food is consumed by a bird aged 3 to 4 months.

The fillet itself is colored brown. In the prepared form, the meat acquires a lighter color and becomes almost white. Depending on the region, this type of product is prepared using various types of spices. Meat is great for cooking a wide variety of dishes. It fits well with fruits, spices and vegetables.

Guinea fowl

Among European methods of preparation guinea fowl is often baked in its own juice. At the same time it can be filled with fruit. Also, the meat is well suited for stewing in broth. In addition, often pieces of guinea fry simply in a frying pan in vegetable oil. After that, the dish is decorated with greens, add garnish and served to the table.

Smoked meat is also quite popular. During preparation, the guinea fowl should be soaked in salt water. During the direct smoking, juniper branches can be added to the product. This will give the meat a unique flavor.

In Greece, served guinea fowl with tomato sauce. In addition, they are perfectly combined with olives and fresh tomatoes.




Guinea fowl