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Marketing
NUTRITIONAL CHART:
(100 oz. of cooked lean meat)
| Species |
Description |
Protein % |
Fat Grams |
Calories KCal |
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 Industry Development Final Report (1993) and Ostrich Meat Industry Development: Phase II Final Report (1996), Texas A&M University System, 348 Kleberg 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.
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NCDA&CS Markets Division, Tom Slade, Director
Mailing Address: 1020 Mail Service Center, Raleigh NC 27699-1020
Physical Address: 2 W. Edenton Street, Room 402, Raleigh NC 27601
Phone: (919) 707-3100; FAX: (919) 733-0999
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