Emu, ground, cooked, pan-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 | 0.3 MG | 27% | |
| Riboflavin | 0.5 MG | 42% | |
| Niacin | 8.9 MG | 56% | |
| Pantothenic acid | 3.1 MG | 62% | |
| Vitamin B-6 | 0.8 MG | 49% | |
| Folate, total | 9 UG | 2% | |
| Vitamin B-12 | 8.5 UG | 355% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 2% | |
| Vitamin K (phylloquinone) | 3.6 UG | 3% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 8 MG | 1% | |
| Iron, Fe | 5.0 MG | 28% | |
| Magnesium, Mg | 29 MG | 7% | |
| Phosphorus, P | 269 MG | 22% | |
| Potassium, K | 375 MG | 8% | |
| Sodium, Na | 65 MG | 3% | |
| Zinc, Zn | 4.6 MG | 41% | |
| Copper, Cu | 0.2 MG | 26% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 43.5 UG | 79% |
Nutrition Highlights
- Excellent source of protein with 28.4g per 100g, great for muscle building and recovery.
- Good source of Iron, Fe (28% DV).
- Good source of Phosphorus, P (22% DV).
- Good source of Zinc, Zn (41% DV).
- Good source of Copper, Cu (26% DV).
- Rich source of Selenium, Se (79% of Daily Value per 100g).
About Emu, ground, cooked, pan-broiled
This lean, protein-rich meat comes from the flightless bird native to Australia and is increasingly available in specialty markets. With 28.4 grams of protein per 100-gram serving and virtually no carbohydrates, it's an excellent choice for those following high-protein or low-carb diets. The meat is exceptionally lean, containing just 4.7 grams of fat per serving, making it comparable to other game meats but with a milder flavor profile. It's also a good source of iron and B vitamins, particularly B12, which supports energy metabolism and red blood cell formation.
In the kitchen, this ground meat works well as a substitute for beef in burgers, meatballs, and chili, offering a lighter texture and slightly sweet, earthy taste. Because of its low fat content, it can dry out more quickly than fattier meats, so cooking at lower temperatures and avoiding overcooking is recommended. Many chefs suggest mixing it with a small amount of olive oil or combining it with slightly fattier meats for better moisture retention. It's also popular in health-conscious recipes where reducing saturated fat intake is a priority, and it can be used in everything from shepherd's pie to stuffed peppers, providing a nutritious alternative to traditional ground meats.
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