Ostrich, inside leg, 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 | 0.2 MG | 17% | |
| Riboflavin | 0.3 MG | 23% | |
| Niacin | 4.8 MG | 30% | |
| Pantothenic acid | 1.2 MG | 24% | |
| Vitamin B-6 | 0.5 MG | 31% | |
| Folate, total | 8 UG | 2% | |
| Vitamin B-12 | 5.1 UG | 213% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 5 MG | 0% | |
| Iron, Fe | 2.3 MG | 13% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 220 MG | 18% | |
| Potassium, K | 320 MG | 7% | |
| Sodium, Na | 72 MG | 3% | |
| Zinc, Zn | 3.9 MG | 35% | |
| Copper, Cu | 0.1 MG | 16% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 36.4 UG | 66% |
Nutrition Highlights
- Low in calories with 111 kcal per 100g.
- Excellent source of protein with 22.4g per 100g, great for muscle building and recovery.
- Very low in fat (1.7g per 100g).
- Good source of Zinc, Zn (35% DV).
- Rich source of Selenium, Se (66% of Daily Value per 100g).
- Good source of Riboflavin (23% DV).
About Ostrich, inside leg, raw
This lean, red meat comes from the lower leg of a large flightless bird native to Africa. With its deep red color and fine grain, it resembles beef but offers a significantly different nutritional profile. The meat is exceptionally high in protein, providing over 22 grams per 100-gram serving, while containing minimal fat at just 1.7 grams. Notably, it has no carbohydrates and is free from dietary fiber, making it an excellent choice for those following low-carb or ketogenic eating patterns.
The nutritional composition makes it particularly valuable for athletes and fitness enthusiasts seeking high-quality protein without excess calories or fat. At just 111 calories per 100 grams, it delivers substantial protein content with minimal energy density. The meat is also rich in essential nutrients including iron, zinc, and B vitamins, particularly vitamin B12, which supports energy metabolism and red blood cell formation.
In culinary applications, this versatile meat can be prepared similarly to lean beef cuts. It works well when quickly seared at high temperatures to medium-rare doneness, as it can become tough if overcooked due to its low fat content. Common preparations include grilling, pan-searing, or incorporating it into stir-fries and kebabs. The mild, slightly sweet flavor pairs well with bold seasonings and marinades, making it suitable for various international cuisines from South African-style preparations to Asian-inspired dishes.
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