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Turkey, gizzard, all classes, cooked, simmered

  • Food Group is Poultry Products
  • Water content is 72.97 grams per 100 grams
  • Calories is 123 calories per 100 grams
  • Protein is 21.72 grams per 100 grams
  • Total lipid (fat) is 3.87 grams per 100 grams
  • Ash is 1.06 grams per 100 grams
  • Carbohydrate is 0.38 grams per 100 grams
  • Total dietary fiber is 0 grams per 100 grams
  • Total Sugars is 0 grams per 100 grams
  • Calcium is 7 mg per 100 grams
  • Iron is 4.95 mg per 100 grams
  • Magnesium is 17 mg per 100 grams
  • Phosphorus is 154 mg per 100 grams
  • Potassium is 332 mg per 100 grams
  • Sodium is 67 mg per 100 grams
  • Zinc is 3.37 mg per 100 grams
  • Copper is 0.126 mg per 100 grams
  • Manganese is 0.054 mg per 100 grams
  • Selenium is 33.4 µg per 100 grams
  • Vitamin C is 6.3 mg per 100 grams
  • Thiamin is 0.013 mg per 100 grams
  • Riboflavin is 0.207 mg per 100 grams
  • Niacin is 4.27 mg per 100 grams
  • Pantothenic acid is 0.525 mg per 100 grams
  • Vitamin B6 is 0.106 mg per 100 grams
  • Folate is 13 mg per 100 grams
  • Folic acid is 0 µg per 100 grams
  • Food Folate is 13 µg per 100 grams
  • Folate is 13 µg dietary folate equivalents per 100 grams
  • Vitamin B12 is 8.08 µg per 100 grams
  • Vitamin A is 0 IU per 100 grams
  • Vitamin A is 0 µg retinol activity equivalents per 100 grams
  • Retinol is 0 µg per 100 grams
  • Vitamin E (alpha-tocopherol) is 0.05 mg per 100 grams
  • Vitamin K (phylloquinone) is 0 µg per 100 grams
  • Alpha-carotene is 0 µg per 100 grams
  • Beta-carotene is 0 µg per 100 grams
  • Beta-cryptoxanthin is 0 µg per 100 grams
  • Lycopene is 0 µg per 100 grams
  • Lutein+Zeazanthin is 0 µg per 100 grams
  • Saturated fatty acid is 1.163 grams per 100 grams
  • Monounsaturated fatty acids is 1.21 grams per 100 grams
  • Polyunsaturated fatty acids is 0.503 grams per 100 grams
  • Cholesterol is 203 mg per 100 grams
  • Typical serving sizes and weights in grams
    1 gizzard - weighing 83.69 grams
    1 cup, chopped or diced weighing 145 grams

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