Ostrich, inside leg, cooked
* 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 | 0.2 MG | 20% | |
| Riboflavin | 0.3 MG | 23% | |
| Niacin | 7.3 MG | 45% | |
| Pantothenic acid | 1.3 MG | 27% | |
| Vitamin B-6 | 0.6 MG | 33% | |
| Folate, total | 16 UG | 4% | |
| Vitamin B-12 | 6.4 UG | 265% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 6 MG | 0% | |
| Iron, Fe | 3.1 MG | 17% | |
| Magnesium, Mg | 25 MG | 6% | |
| Phosphorus, P | 244 MG | 20% | |
| Potassium, K | 352 MG | 7% | |
| Sodium, Na | 83 MG | 4% | |
| Zinc, Zn | 4.7 MG | 43% | |
| Copper, Cu | 0.1 MG | 16% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 36.5 UG | 66% |
Nutrition Highlights
- Excellent source of protein with 29.0g per 100g, great for muscle building and recovery.
- Very low in fat (1.9g per 100g).
- Good source of Phosphorus, P (20% DV).
- Good source of Zinc, Zn (43% DV).
- Rich source of Selenium, Se (66% of Daily Value per 100g).
- Good source of Thiamin (20% DV).
About Ostrich, inside leg, cooked
This lean, dark red meat comes from the long leg muscles of large flightless birds native to Africa. With a protein content of 29g per 100g serving, it's an excellent source of complete protein, containing all essential amino acids needed for muscle maintenance and growth. The meat is remarkably low in fat at just 1.9g per 100g, making it one of the leanest red meats available. It's also completely free of carbohydrates and fiber, making it suitable for ketogenic and other low-carb diets.
The meat has a rich, beefy flavor that's often compared to lean beef or venison, though slightly sweeter. Its low fat content means it can dry out quickly during cooking, so it's best prepared using moist-heat methods or cooked quickly over high heat to medium-rare or medium doneness. Common culinary applications include grilling, pan-searing, and using it in stir-fries or stews. The meat's tenderness and mild flavor make it versatile in various cuisines, from traditional African preparations to modern fusion dishes. Health-conscious consumers often choose this protein source as a leaner alternative to beef, particularly for those monitoring their fat intake or seeking novel protein sources.
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