Adobong Balunbalunan
Adobong Balunbalunan is a savory Filipino dish made from chicken gizzards braised in a classic adobo mixture of soy sauce, vinegar, garlic, and bay leaves. It's a popular 'pulutan' (bar food) or main dish, known for its chewy texture and tangy, salty flavor profile. The dish originates from the Philippines and is a variation of the iconic national dish, adobo.
🍽️ Nutrition at a glance
This dish is high in protein and relatively low in carbohydrates, with a moderate fat content depending on the cooking oil used. It is an excellent source of iron and B vitamins, particularly B12, and a typical serving contains roughly 250-350 calories.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 32 g |
| Carbs | 4 g |
| Fat | 16 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
| Sodium | 850 mg |
| Iron | 4.5 mg |
| Vitamin B12 | 8.5 mcg |
| Zinc | 3.2 mg |
| Selenium | 28 mcg |
| Phosphorus | 220 mg |
| Niacin (B3) | 6.8 mg |
| Riboflavin (B2) | 0.4 mg |
| Potassium | 280 mg |
Per 1 cup (180 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Adobong Balunbalunan is a prime example of Filipino resourcefulness, transforming a humble offal cut into a flavorful delicacy often enjoyed with cold beer. Nutritionally, gizzards are surprisingly nutrient-dense, offering more iron per gram than many common meats.
