Nutrient Comparison
(per 100 grams of cooked lean meat) Comparison of a Ten Muscle Ostrich Composite Nutrient Profile and Nutrient Profiles from Other Species| Species | Description | Protein % | Fat Grams | KCal Calories | Iron MG | Cholesterol MG |
|---|---|---|---|---|---|---|
| Ostrich | Cut Composite | 26.9 | 2.8 | 140 | 3.2 | 83 |
| Chicken | Whole, No Skin | 28.9 | 7.4 | 190 | 1.2 | 89 |
| Turkey | Whole, No Skin | 29.3 | 5.0 | 170 | 1.8 | 76 |
| Beef | Retail Composite | 29.9 | 9.3 | 211 | 3.0 | 86 |
| Pork | Retail Composite | 29.3 | 9.7 | 212 | 1.1 | 86 |
| Veal | Retail Composite | 31.9 | 6.6 | 196 | 1.2 | 118 |
| Deer | Meat Only | 30.2 | 3.2 | 158 | 4.5 | 112 |
Source: The nutrient figures shown for Ostrich Cut Composite are determined from a weighted average of the 10 major ostrich muscles. These cooked values are taken from the Ostrich Meat Industry Development Final Report (1993) and Ostrich Meat Industry Development: Phase II Final Report (1996), Texas A&M University System, 348 Kelberg Center, College Station, Texas, 77843-2471. Cooking was done using dry heat cookery methods. The means presented for all other species are taken from the USDA Agricultural Handbook 8-5, Poultry; 8-10, Pork; 8-13, Beef; and 8-17, Lamb, Veal and Game.
© American Ostrich Association, 1996-1998