Ostrich, round, 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 | 22% | |
| Niacin | 4.8 MG | 30% | |
| Pantothenic acid | 1.2 MG | 24% | |
| Vitamin B-6 | 0.5 MG | 30% | |
| Folate, total | 8 UG | 2% | |
| Vitamin B-12 | 5.0 UG | 209% | |
| 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 | 3.5 MG | 20% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 216 MG | 17% | |
| Potassium, K | 315 MG | 7% | |
| Sodium, Na | 72 MG | 3% | |
| Zinc, Zn | 3.8 MG | 35% | |
| Copper, Cu | 0.1 MG | 15% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 35.8 UG | 65% |
Nutrition Highlights
- Low in calories with 116 kcal per 100g.
- Excellent source of protein with 22.0g per 100g, great for muscle building and recovery.
- Very low in fat (2.4g per 100g).
- Good source of Iron, Fe (20% DV).
- Good source of Zinc, Zn (35% DV).
- Rich source of Selenium, Se (65% of Daily Value per 100g).
About Ostrich, round, raw
This lean red meat comes from the large flightless bird native to Africa and is now farmed in several countries for its highly nutritious flesh. With a protein content of 22 grams per 100 grams, it provides a substantial amount of complete protein, making it an excellent choice for muscle maintenance and repair. It's extremely low in fat, containing just 2.4 grams per serving, and has no carbohydrates or fiber, which makes it a popular option for those following low-carb or high-protein diets. The meat is also rich in iron and vitamin B12, nutrients essential for energy production and red blood cell formation.
In the kitchen, this meat is prized for its tenderness and mild, slightly sweet flavor that's often compared to lean beef. It's best cooked quickly over high heat, such as grilling or pan-searing, to avoid overcooking and drying out due to its low fat content. Many people use it as a direct substitute for beef in dishes like steaks, burgers, or stir-fries. It can also be marinated to enhance flavor and moisture before cooking. Because of its leanness, it's important to monitor cooking times closely to preserve its juiciness and texture.
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