Ir al contenido principal

Giblets, chicken, raw

Chicken giblets are the internal organs of a chicken. These figures describe a raw mixed sample containing heart, liver and gizzard. They mainly provide protein and fat, alongside vitamins and minerals. Per 100g, the sample contains 17g protein, 8.2g fat, 5500µg vitamin A (retinol equivalent) and 6.7mg iron.

Protein supports the maintenance and repair of body tissues, while iron is needed to make haemoglobin, which carries oxygen in the blood. The liver in this mixture contributes vitamin A. Liver and liver products are not recommended during pregnancy because their high vitamin A content can harm the developing baby. Raw chicken giblets need thorough cooking before eating. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

142 kcal

Energía

594 kJ

Grasa

8.2g

Carbohydrate

0g

of which sugars

0g

Proteína

17g

Sal

0.21g

Alcohol

0g

Agua

73g

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

5500µg

Vitamina E

0.71mg

Vitamina C

12mg

Thiamin (B1)

0.11mg

Riboflavin (B2)

0.13mg

Niacin (B3)

5.9mg

Vitamin B6

0.29mg

Vitamina B12

14µg

Ácido fólico

530µg

Calcio

10mg

Hierro

6.7mg

Magnesio

17mg

Phosphorus

170mg

Potasio

250mg

Sodio

82mg

Zinc

2.8mg

Cobre

0.34mg

Other types of giblets

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Giblets, chicken, boiled

156 kcal

23g

7.1g

–

Giblets, turkey, boiled

192 kcal

28g

8.8g

–

About these figures

Values are per 100g of the food as described (Mixed sample including heart, liver and gizzard). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente