Emu, full rump, cooked, broiled
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.4 MG | 36% | |
| Riboflavin | 0.6 MG | 50% | |
| Niacin | 10.6 MG | 66% | |
| Pantothenic acid | 3.6 MG | 73% | |
| Vitamin B-6 | 1.0 MG | 58% | |
| Folate, total | 10 UG | 3% | |
| Vitamin B-12 | 2.2 UG | 92% | |
| Vitamin A, RAE | 3 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 7 MG | 1% | |
| Iron, Fe | 6.9 MG | 38% | |
| Magnesium, Mg | 34 MG | 8% | |
| Phosphorus, P | 323 MG | 26% | |
| Potassium, K | 324 MG | 7% | |
| Sodium, Na | 110 MG | 5% | |
| Zinc, Zn | 4.3 MG | 39% | |
| Copper, Cu | 0.3 MG | 32% | |
| Manganese, Mn | 0.0 MG | 2% | |
| Selenium, Se | 52.1 UG | 95% |
Nutrition Highlights
- Excellent source of protein with 33.7g per 100g, great for muscle building and recovery.
- Very low in fat (2.7g per 100g).
- Good source of Iron, Fe (38% DV).
- Good source of Phosphorus, P (26% DV).
- Good source of Zinc, Zn (39% DV).
- Good source of Copper, Cu (32% DV).
About Emu, full rump, cooked, broiled
This lean red meat comes from the lower hindquarters of a large flightless bird native to Australia. When broiled, it develops a rich, beef-like flavor while maintaining an exceptionally low fat content. The meat is prized for its high protein density, offering over 33 grams per 100-gram serving with minimal saturated fat. Its complete absence of carbohydrates and fiber makes it an excellent choice for those following ketogenic or other low-carb dietary approaches.
The nutritional profile is particularly notable for athletes and those focused on muscle maintenance, as it provides substantial protein with fewer calories than many traditional red meats. The low fat content means it cooks quickly and can become tough if overcooked, so it's best prepared to medium-rare or medium doneness. Common preparation methods include grilling, pan-searing, and roasting, often with marinades or spice rubs to enhance its naturally mild flavor. It works well in stir-fries, as steak medallions, or ground for burgers. Those monitoring their cholesterol intake should note that while lower in fat than beef, it still contains animal-based cholesterol.
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