Goose is the common name for the species in the waterfowl family Anatidae, which includes duck and swans. Goose is not considered as ducks. The tribe Anersini consists of genera Branta (the black geese), Anser (the grey geese) and Chen (the white geese). It is mostly found in Asia, North America and Europe. The word geese are used for the female and males are referred as gander. The young or baby geese are known as goslings whereas the group of geese is known as gaggle. Skein or wedge is called the geese flying in a formation. Males are bigger in comparison to females. They have neck shorter than body. When it senses any danger they make gabbling cries or loud honking noise. It builds the nest on ground where the rough and white eggs are hatched. The nest is wide, flat and made upto twigs, grass, feathers and mud. It could survive upto 10 to 15 years in wild and about 30 years in captivity. It mates from February to Early April.

History

Usually it is found in Europe, North America and Asia. It was domesticated since Roman times in Europe. Since 1200, Nottingham adhered Goose Fair on every October. Goose was swarm in London on the grain field after harvest. In England, the goose is roasted on 29th September in Martinmas whereas in Alsace, goose is roasted on 11th November on St. Martin’s Day.

Nutritional value

In a serving size of 140 grams of Goose meat, it grants 72.73 g of water, 427 calories, 35.22 g of protein, 30.69 g of total lipid fat, 1.36 g of ash. It also contains 105.68% of DV of tryptophan, 99.04% of DV of isoleucine, 89.32% of DV of threonine, 87.69% of DV of total lipid fat, 83.22% of DV of lysine, 81.68% of DV of valine, 79.90% of DV of leucine, 79.55% of DV of histidine, 70.44% of DV of protein, 55.45% of DV of selenium, 54% of DV of phosphorus, 49.50% of DV of iron, 42.84% of DV of vitamin B5, 41.11% of DV of copper, 39.85% of DV of vitamin B6, 36.47% of DV of niacin, 34.77% of DV of vitamin B2, 33.36% of DV of zinc, 23.75% of DV of Vitamin B12, 16.93% of DV of choline and 16.27% of DV of Vitamin E.

Health Benefits of Goose Meat

Goose meat provides ample amounts of nutrients, minerals, lipids and amino acids which assist in numerous health benefits. The fat found in goose meat is healthy monounsaturated that assist in lowering the level of blood cholesterol. Some are described below:

1. Muscle health

Protein is vital for the coordination and contraction of muscles. It is found in microfilaments and also muscular structure. The adequate amounts of protein assist the growth of muscles. It is vital for maintaining balance between breakdown of muscle proteins and muscle protein synthesis. (1) (2) (3) (4) (5)

2. Bone health

Phosphorus is essential to maintain healthy teeth and bones. Along with calcium it forms strong bones. It promotes the tooth enamel and gum health. It provides relief from the ailments such as osteoporosis. It promotes overall health. Phosphorus is associated with heart health that helps to prevent the chances of cardiovascular ailments. (6) (7)

3. Transfers oxygen

Iron carries the oxygen and transfers it from one cell to another. Iron is essential for every organ in the body to perform the day to day functions. (8)

4. Healthy hair and skin

Vitamin B5 is essential to maintain the healthy skin and its appearance. It slows down the chances of premature aging such as age spots and wrinkles. The study shows that Vitamin B5 is vital for the hair pigmentation and prevents the losing of color. (9)

5. Lowers cholesterol

The study shows that copper helps to lower the bad cholesterol level and increase good cholesterol. It reduces the risk of cardiovascular conditions such as strokes, heart attacks and atherosclerosis. (10)

6. Strengthen immune power

Vitamin B6 is essential to refurbish immune system. It assists body to counteract the infections. In the absence of Vitamin B6, the body could be victimized with these infections. (11)

7. Supports digestion

Vitamin B3 is essential to perform the normal functions of human digestive system, nerves, promotes healthy appetite and enhances glowing skin. (12)

8. Speeds up healing process

Riboflavin has a vital role in repairing tissues, healing injuries and wounds which takes long time to recover fully. (13)

9. Brain functions

The research shows that zinc affects the mental function. Zinc pairs up with Vitamin B6 to promote the functions of neurotransmitters. Extra zinc is essential for the people who suffered from injuries. Zinc assists the body in healing purposes. (14)

10. Relieve fatigue

Vitamin B12 is essential to provide relief from the weakness and fatigue of the human body. It promotes overall stamina to cope heavy work pressure. (15)

Traditional uses

Its meat helps to prevent stress and stimulates brain.

Precautions                                                                                                 

• It should not be provided to the children as it is difficult to digest.
• Allergic people should avoid it.
• The symptoms such as fainting, bradycardia, pallor, hypotension, cough, angioedema, conjunctivitis, wheezing, urticaria and rhinitis.

How to Eat         

• The meat is mashed with salt and herbs which is cooked in fat or savory broth.
• It is roasted as well.
• It is served with chutneys.
• The pan seared meat is served with port wine.
• It is also served with acidic fruits.

Other Facts        

• It is hunted for its feathers and meat.
• It migrates from place to place.
• It consumes plants, grass, nuts, seeds and berries.
• It lives in parks, fields and grassy area near water.
• It communicates by making loud honking noise.
• Domestic geese do not mate for the whole life time.
• It lays about 50 eggs in a year.
• It could live upto 20 to 25 years.
• The feathers are used in blankets, pillows and mattresses.
• It is also used in winter clothes and sleeping bags.

Goose facts

The large bird which is found in either wild form or domesticated. It is usually raised for its eggs, meat, feathers and fat. Its meat is fatty and dark. It could weighs upto 18 pounds (8 kg). In comparison to domestic goose, wild goose is a bit tougher with gamey flavor.  It has non-iridescent coloration, long neck and a honk. Due to high content of fat, it is roasted at high temperatures.

References:

http://noillen.bitballoon.com/food1/3483

http://www.medicationdaily.com/goose-meat/effects

http://www.newworldencyclopedia.org/entry/Goose

http://www.foodreference.com/html/artgoose.html

http://easyscienceforkids.com/all-about-geese/

http://www.softschools.com/facts/animals/goose_facts/2483/

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