Rosemary Guinea Fowl
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
623
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 623 cal. | (30 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 30.7 mg | (256 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,642 mg | (41 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 434 mg | |||
| Cholesterol | 221 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Peel potatoes, rinse and cut into pieces. Rinse guinea fowl and pat dry. Season inside and out with salt and pepper and place 2 branches of rosemary inside. Sprinkle guinea fowl with butter and fry until golden brown in a hot, non-stick pan.
2.
Place on a buttered baking sheet with potatoes and season with salt and pepper. Cook for about 2 hours at 80°C (approximately 175°F). Sprinkle with butter as needed. During the last 20 minutes sprinkle with remaining rosemary. Serve.
