Ostrich, inside strip, 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 | 18% | |
| Riboflavin | 0.3 MG | 24% | |
| Niacin | 5.1 MG | 32% | |
| Pantothenic acid | 1.3 MG | 25% | |
| Vitamin B-6 | 0.6 MG | 33% | |
| Folate, total | 9 UG | 2% | |
| Vitamin B-12 | 5.4 UG | 225% | |
| 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 | 4.2 MG | 23% | |
| Magnesium, Mg | 23 MG | 5% | |
| Phosphorus, P | 226 MG | 18% | |
| Potassium, K | 330 MG | 7% | |
| Sodium, Na | 76 MG | 3% | |
| Zinc, Zn | 4.0 MG | 36% | |
| Copper, Cu | 0.1 MG | 16% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 37.5 UG | 68% |
Nutrition Highlights
- Excellent source of protein with 23.7g per 100g, great for muscle building and recovery.
- Very low in fat (2.9g per 100g).
- Good source of Iron, Fe (23% DV).
- Good source of Zinc, Zn (36% DV).
- Rich source of Selenium, Se (68% of Daily Value per 100g).
- Good source of Riboflavin (24% DV).
About Ostrich, inside strip, raw
This lean red meat comes from the inside strip of an ostrich, offering a remarkably high protein content with minimal fat. At just 2.9 grams of fat per 100-gram serving, it's one of the leanest meat options available, making it an excellent choice for those monitoring their fat intake. The protein content is impressive at 23.7 grams per serving, providing essential amino acids needed for muscle maintenance and overall health. With zero carbohydrates and zero fiber, it's a pure protein source that fits well into various dietary approaches, including ketogenic and low-carb eating plans.
In the kitchen, this meat is prized for its versatility and mild flavor that takes well to various cooking methods. It can be grilled, pan-seared, or broiled similarly to beef steak, though it typically requires less cooking time due to its leanness. Many chefs recommend cooking it to medium-rare to maintain tenderness and prevent it from becoming tough. The meat works beautifully in stir-fries, can be sliced thin for sandwiches, or cubed for kebabs. Its neutral flavor profile makes it an excellent canvas for marinades and seasonings, allowing it to adapt to cuisines from around the world. When substituting for beef in recipes, it's worth noting that ostrich meat cooks faster and benefits from slightly lower temperatures to preserve its moisture and tenderness.
Compare Ostrich, inside strip, raw
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