Emu, oyster, 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 | 23% | |
| Riboflavin | 0.5 MG | 35% | |
| Niacin | 7.5 MG | 47% | |
| Pantothenic acid | 2.7 MG | 55% | |
| Vitamin B-6 | 0.6 MG | 38% | |
| Folate, total | 13 UG | 3% | |
| Vitamin B-12 | 6.8 UG | 282% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 4 MG | 0% | |
| Iron, Fe | 5.5 MG | 31% | |
| Magnesium, Mg | 30 MG | 7% | |
| Phosphorus, P | 217 MG | 17% | |
| Potassium, K | 250 MG | 5% | |
| Sodium, Na | 150 MG | 7% | |
| Zinc, Zn | 6 MG | 55% | |
| Copper, Cu | 0.2 MG | 22% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 29.8 UG | 54% |
Nutrition Highlights
- Excellent source of protein with 22.8g per 100g, great for muscle building and recovery.
- Good source of Iron, Fe (31% DV).
- Rich source of Zinc, Zn (55% of Daily Value per 100g).
- Good source of Copper, Cu (22% DV).
- Rich source of Selenium, Se (54% of Daily Value per 100g).
- Good source of Thiamin (23% DV).
About Emu, oyster, raw
This lean, protein-rich meat comes from a large flightless bird native to Australia. With nearly 23 grams of protein per 100-gram serving, it provides a substantial amount of this essential macronutrient while remaining relatively low in calories at 141 per serving. The fat content is moderate at 4.9 grams, and notably, it contains no carbohydrates or fiber. This nutritional profile makes it an excellent choice for those following high-protein, low-carb diets or seeking alternatives to traditional red meats.
In the kitchen, this meat is typically prepared similarly to lean cuts of beef or venison. Its mild flavor takes well to marinades and spice rubs, making it versatile for grilling, pan-searing, or roasting. Due to its leanness, it's important not to overcook it, as it can become tough if cooked beyond medium-rare to medium. Many health-conscious cooks appreciate its ability to absorb flavors while providing a nutrient-dense protein source. It's increasingly found in specialty markets and is often featured in gourmet burgers, steaks, and stir-fries for those looking to diversify their protein sources.
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