Emu, outside drum, raw
* 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 | 22% | |
| Riboflavin | 0.4 MG | 34% | |
| Niacin | 7.2 MG | 45% | |
| Pantothenic acid | 2.5 MG | 50% | |
| Vitamin B-6 | 0.7 MG | 40% | |
| Folate, total | 7 UG | 2% | |
| Vitamin B-12 | 6.9 UG | 288% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 3 MG | 0% | |
| Iron, Fe | 4.5 MG | 25% | |
| Magnesium, Mg | 29 MG | 7% | |
| Phosphorus, P | 225 MG | 18% | |
| Potassium, K | 320 MG | 7% | |
| Sodium, Na | 100 MG | 4% | |
| Zinc, Zn | 4.5 MG | 41% | |
| Copper, Cu | 0.2 MG | 22% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 36.3 UG | 66% |
Nutrition Highlights
- Low in calories with 103 kcal per 100g.
- Excellent source of protein with 23.1g per 100g, great for muscle building and recovery.
- Very low in fat (0.5g per 100g).
- Good source of Iron, Fe (25% DV).
- Good source of Zinc, Zn (41% DV).
- Good source of Copper, Cu (22% DV).
About Emu, outside drum, raw
This lean, red meat comes from the large flightless bird native to Australia and is prized for its exceptionally high protein content and low fat profile. With nearly 23 grams of protein per 100 grams and minimal fat at just 0.5 grams, it provides a nutrient-dense option for those seeking to increase protein intake while limiting saturated fat consumption. The meat is naturally free from carbohydrates and fiber, making it suitable for low-carb and ketogenic dietary patterns. Its rich iron content and B-vitamin profile, particularly B12, support energy metabolism and red blood cell formation.
In the kitchen, this meat is typically prepared using methods that preserve its tenderness and prevent overcooking, as its low fat content means it can dry out quickly. It's often grilled, pan-seared, or roasted, and works well in dishes where beef might traditionally be used, such as steaks, burgers, or stir-fries. The flavor is often described as similar to lean beef but slightly sweeter, with a fine texture that absorbs marinades and seasonings effectively. For optimal results, it's best cooked to medium-rare or medium doneness and allowed to rest before serving to retain moisture.
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