|
|
| back to USDA Nutrition Index |
 |
Goose, domesticated, meat only, raw |
|
|
Goose, domesticated, meat only, raw (USDA#05148) |
| Serving Size 1 unit (yield from 1 lb ready-to-cook goose) |
|
|
|
| Water 68g |
|
| Calories 161 |
|
| Energy 674kj |
|
| Protein 22g |
|
| Total Fat 7g |
|
| Ash 1g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Calcium, Ca 13mg |
|
| Iron, Fe 2mg |
|
| Magnesium, Mg 24mg |
|
| Phosphorus, P 312mg |
|
| Potassium 420mg |
|
| Sodium 87mg |
|
| Zinc, Zn 2mg |
|
| Copper, Cu 0mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 16mcg |
|
| Vitamin C, total ascorbic acid 7mg |
|
| Thiamin 0mg |
|
| Riboflavin 0mg |
|
| Niacin 4mg |
|
| Pantothenic acid 1mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 31mcg |
|
| Folic acid 0mcg |
|
| Folate, food 31mcg |
|
| Folate, DFE 31mcg_DFE |
|
| Vitamin B-12 0mcg |
|
| Vitamin A, IU 40IU |
|
| Vitamin A, RAE 12mcg_RAE |
|
| Retinol 12mcg |
|
| Fatty acids, total saturated 2g |
|
| 10:0 0g |
|
| 12:0 2g |
|
| 14:0 2g |
|
| 16:0 1g |
|
| 18:0 0g |
|
| Fatty acids, total monounsaturated 1g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 1g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 0g |
|
| 18:3 undifferentiated 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 84mg |
|
| Tryptophan 0g |
|
| Threonine 0g |
|
| Isoleucine 1g |
|
| Leucine 1g |
|
| Lysine 1g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 1g |
|
| Arginine 1g |
|
| Histidine 0g |
|
| Alanine 1g |
|
| Aspartic acid 2g |
|
| Glutamic acid 3g |
|
| Glycine 1g |
|
| Proline 1g |
|
| Serine 0g |
|
|
|
|
|
|
|
|
Goose, domesticated, meat only, raw usda nutrition - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| A wonderful marinade for steak or pork. Work well with beef or pork tenderloin roasts, also. |
|
|
|
|
|
|
|
| This is an easy recipe that has a topping that provides extra flavor. |
|
|
 |
|
|
|
| Simple to make and delicious to eat! Make extra and save in the freezer for those "busy no-time to cook" days. |
|
|
|
|
|
|
|
| Great marinate for beef, chicken or fish. |
|
|
|
|
|
|
|
| I mix red beans, black beans and soy beans all together and then grill them. Mix with chicken and put them on a bun for a nice grilled sandwich. Add as many of each type of bean as you like. I add some salt, pepper, and garlic as well. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Additional Slow Cooker Recipes:
Appetizers | Breakfasts | Side Dishes | Meals | Soups & Stews | Desserts
Meat Recipes:
Beef Roast | Quick & Easy Pork Chops | ... |
|
|
|
|
|
|
|
|
What You Will Need
A utensil that is used to crack open the hard-shelled claws and other parts of a lobster in order to access areas containing meat. This tool is ... |
|
|
|
|
|
|
|
|
Variety Meats
Variety meats include some of the organs and extremities. Some lamb variety meats may be available in food stores, but most are available from a ... |
|
|
|
|
|
|
|
|
Variety MeatsVariety meats include some of the organs and extremities. Some variety meats are readily available in food stores and most are available from a butcher or ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A type of cooking fat that is often sought by chefs desiring to add a rich flavor to a variety of foods. Similar to Duck Fat, Goose Fat is often produced by collecting the fat as ... |
|
|
|
|
|
|
|
| Often used by those who make their own meat ingredients for sausages or meat dishes, Meat Grinders are a common utensil for grinding a variety of ingredients that may include ... |
|
|
|
|
|
|
|
| A high covered roasting pans that is oval shaped with deep sides and a large domed cover. It generally has a flat rack included on the bottom of the pan. They are available in ... |
|
|
|
|
|
|
|
| A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat. During the air-drying process the salt draws out ... |
|
|
|
|
|
|
|
| A descriptor of wine that is too young to consume, may be too acidic and unbalanced. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
