Meat and Poultry / Poultry
Goose thigh
PhilFCT
Macronutrients
Nutrition Facts
| Serving Size: 100g | |
| Edible Portion: 71% |
| Calories | 127kcal / 2530kcal (5%) |
Macronutrients
Protein | 23 g/ 71g (32%) | ||||
Total Fat | 3.9 g/ 42g (9%) | ||||
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Total Carbs | 0 g/ 348g (0%) | ||||
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Vitamins
Vit A | 2.75 mcg RAE/ 700mcg RAE (0.39%) |
Vit B1 | 0.09 mg/ 1mg (7%) |
Vit B2 | 0.26 mg/ 1mg (20%) source |
Vit B3 | 6.9 mg NE/ 16mg NE (43%) high |
Vit C | 0 mg/ 70mg (0%) |
Minerals
Calcium | 8 mg/ 750mg (1%) |
Phosphorus | 188 mg/ 700mg (26%) source |
Iron | 2.8 mg/ 12mg (23%) source |
Sodium | 77 mg/ 1500mg (5%) low |
What is this food?
Goose thigh (thigh meat). It’s a protein-rich part of the goose, usually eaten as roasted or cooked meat.
Why it matters to health
Goose thigh provides protein to help build and repair body tissues and keep you full. It also has fat (about 3.9g per 100g), including saturated fat (about 1.53g per 100g). Since it has no carbohydrates and no fiber, pairing it with vegetables and other fiber-rich foods helps balance your meals. It’s also relatively lower in sodium at about 77mg per 100g, but sodium can rise depending on how it’s seasoned or processed.
Healthier tips
- For a balanced day (3 meals + 1–2 snacks), use goose thigh as your main protein and build your plate like this:
- Portion: aim for about 1 palm-sized serving per meal (or adjust based on your appetite and activity).
- Add fiber: include at least 1–2 cups of non-starchy vegetables (e.g., pechay, kangkong, sayote) to support digestion and fullness.
- Choose smart sides: pair with brown rice, half-cup to 1 cup cooked rice, or root crops instead of extra fatty sauces.
- Cooking matters: roast, grill, or simmer instead of deep-frying; go easy on salty marinades and sauces.
- Watch the fat: if the dish is very oily, skim off excess oil before serving.
Common Filipino dishes
Roast goose, braised goose, ginataang manok-style (with goose), adobo-style goose, grilled goose, goose soup with vegetables
Images
Disclaimer
Juan Nutrisyon provides educational nutrition information to help users better understand the foods they eat. Nutrient values are sourced from reputable databases including the Philippine Food Composition Tables (FCT) and USDA FoodData Central. Calculation methods for estimating nutrients across multiple foods have been reviewed by a licensed dietitian. The information provided is not intended to diagnose, treat, cure, or prevent any disease. While every effort is made to ensure accuracy, Juan Nutrisyon has not yet undergone formal clinical validation studies and should not replace personalized medical advice from a qualified healthcare professional.
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