Ruffed Grouse, breast meat, skinless, 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 | 0.0 MG | 4% | |
| Riboflavin | 0.3 MG | 22% | |
| Niacin | 11.6 MG | 73% | |
| Vitamin B-6 | 1.3 MG | 75% | |
| Vitamin B-12 | 2.9 UG | 121% | |
| Vitamin A, RAE | 5 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.7 MG | 5% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 5 MG | 0% | |
| Iron, Fe | 0.6 MG | 3% | |
| Magnesium, Mg | 32 MG | 8% | |
| Phosphorus, P | 229 MG | 18% | |
| Potassium, K | 311 MG | 7% | |
| Sodium, Na | 50 MG | 2% | |
| Zinc, Zn | 0.5 MG | 5% | |
| Copper, Cu | 0.1 MG | 6% | |
| Manganese, Mn | 0.0 MG | 1% |
Nutrition Highlights
- Low in calories with 112 kcal per 100g.
- Excellent source of protein with 25.9g per 100g, great for muscle building and recovery.
- Very low in fat (0.9g per 100g).
- Good source of Riboflavin (22% DV).
- Rich source of Niacin (73% of Daily Value per 100g).
- Rich source of Vitamin B-6 (75% of Daily Value per 100g).
About Ruffed Grouse, breast meat, skinless, raw
This wild game bird offers a lean source of protein that's remarkably low in fat compared to domesticated poultry. With just 0.9 grams of fat per 100 grams and no carbohydrates, it's an excellent choice for those monitoring their fat intake or following high-protein diets. The breast meat provides 25.9 grams of protein, making it comparable to other lean game meats in terms of nutritional density. Since it's skinless, you're getting the pure protein without the additional fat content that would come from cooking it with the skin intact.
In the kitchen, this meat is versatile and can be prepared similarly to other lean game birds like pheasant or quail. Its mild, slightly sweet flavor makes it suitable for various cooking methods including grilling, pan-searing, or roasting. Due to its low fat content, it's important to avoid overcooking to prevent the meat from becoming dry. Many chefs recommend cooking it to medium-rare or medium doneness, similar to how one would prepare duck breast. The meat pairs well with fruits like berries or apples, and benefits from marinades or basting with butter or oil to add moisture during cooking. It's often featured in rustic, seasonal dishes that highlight its natural flavors.
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