Ostrich Inside Leg (Raw)
The ostrich inside leg is a lean, high-protein cut of meat, offering a rich nutritional profile that makes it an excellent choice for those seeking a healthy and flavorful addition to their meals. Known for its tender texture and mild flavor, ostrich meat is not only a great alternative to traditional meats like beef or chicken but also boasts a range of essential vitamins and minerals.
Nutritional Information:
| Nutrient | Amount per 100g |
|---|---|
| Energy | 111 kcal |
| Protein | 22.39 g |
| Fat | 1.72 g |
| Saturated Fats | 0.6 g |
| Carbohydrates | 0.0 g |
| Fiber | 0.0 g |
| Sugars | 0.0 g |
| Calcium | 5.0 mg |
| Iron | 2.3 mg |
| Magnesium | 22 mg |
| Phosphorus | 220 mg |
| Potassium | 320 mg |
| Sodium | 72 mg |
| Zinc | 3.87 mg |
| Copper | 0.141 mcg |
| Manganese | 0.018 mg |
| Selenium | 36.4 mcg |
| Vitamin C | 0.0 mg |
| Thiamin (Vitamin B1) | 0.201 mg |
| Riboflavin (Vitamin B2) | 0.295 mg |
| Niacin (Vitamin B3) | 4.847 mg |
| Vitamin B6 | 0.526 mg |
| Folate | 8.0 mcg |
| Vitamin B12 | 5.1 mcg |
| Vitamin A | 0.0 mcg |
| Vitamin E | 0.2 mg |
| Vitamin D2 | 0.0 mcg |
Allergen Information:
Ostrich meat is naturally free from common allergens such as gluten, dairy, and soy. However, individuals with specific food sensitivities or allergies should consult with their healthcare provider before introducing new types of meat into their diet.
Dietary Preferences:
- High Protein: Ideal for those on high-protein or low-fat diets.
- Low in Fat: Contains minimal fat and no carbohydrates, making it suitable for keto and low-carb diets.
- No Carbs or Sugar: A perfect choice for those on a low-carb or diabetic-friendly diet.
- Rich in Essential Minerals and Vitamins: Provides a good source of iron, magnesium, potassium, zinc, and B vitamins, contributing to overall health.
Culinary Tips and Advice:
Ostrich inside leg can be cooked in a variety of ways. For the best texture and flavor, consider grilling, pan-searing, or roasting this cut of meat. It pairs wonderfully with robust spices and marinades, allowing for versatility in flavor profiles. Since ostrich is naturally lean, be mindful not to overcook it, as it can dry out more easily than fattier meats. A quick sear on high heat followed by a rest period will help retain its tenderness.
Conclusion:
Ostrich inside leg is an exceptional choice for those looking to diversify their meat options while maintaining a healthy, nutrient-rich diet. With its low fat, high protein content, and a good supply of essential vitamins and minerals, it makes for a satisfying, wholesome meal. Whether you are health-conscious or simply enjoy trying new flavors, ostrich is an excellent, sustainable option to incorporate into your culinary repertoire.
