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Nutrition - Facts for Emu, flat fillet, raw
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Emu, flat fillet, raw.
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per 100 grams
per common measure #1
per common measure #2



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Emu, flat fillet, raw


Calories 102 Calories from Fat 6
(6%)
[1]

% Total Quantity

Total Fat 1g 1%

Saturated Fat 0g 0%

Trans Fat g %

Cholesterol 71mg 0.07%

Sodium 150mg 0.15%

Potassium 240mg 0.24%

Total Carbohydrate 0g 0%

Protein 22g 22%



NutrientQuantityUnits
Alanine 0.86 g
Alcohol, ethyl 0.00 g
Arginine 1.00 g
Ash 0.93 g
Aspartic acid 1.94 g
Caffeine 0.00 mg
Calcium, Ca 3.00 mg
Carbohydrate, by difference 0.00 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Cholesterol 71.00 mg
Copper, Cu 0.20 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.16 g
Energy 425.00 kJ
Energy 102.00 kcal
Fatty acids, total monounsaturated 0.29 g
Fatty acids, total polyunsaturated 0.10 g
Fatty acids, total saturated 0.19 g
Fiber, total dietary 0.00 g
Folate, DFE 12.00 mcg_DFE
Folate, food 12.00 mcg
Folate, total 12.00 mcg
Folic acid 0.00 mcg
Glutamic acid 2.17 g
Glycine 0.70 g
Histidine 0.49 g
Hydroxyproline 0.15 g
Iron, Fe 5.00 mg
Isoleucine 0.72 g
Leucine 1.23 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Lysine 1.31 g
Magnesium, Mg 31.00 mg
Manganese, Mn 0.03 mg
Methionine 0.42 g
Niacin 6.79 mg
Pantothenic acid 2.48 mg
Phenylalanine 0.64 g
Phosphorus, P 229.00 mg
Potassium, K 240.00 mg
Proline 0.90 g
Protein 22.25 g
Retinol 0.00 mcg
Riboflavin 0.41 mg
Selenium, Se 31.50 mcg
Serine 0.53 g
Sodium, Na 150.00 mg
Sugars, total 0.00 g
Theobromine 0.00 mg
Thiamin 0.24 mg
Threonine 0.64 g
Total lipid (fat) 0.74 g
Tryptophan 0.15 g
Tyrosine 0.47 g
Valine 0.74 g
Vitamin A, IU 0.00 IU
Vitamin A, RAE 0.00 mcg_RAE
Vitamin B-12 6.12 mcg
Vitamin B-6 0.58 mg
Vitamin C, total ascorbic acid 0.00 mg
Vitamin E (alpha-tocopherol) 0.22 mg
Water 75.40 g
Zinc, Zn 3.00 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. L.D. Thompson. "Nutritional composition of six muscles from yearling emus". 1997 Department of Animal Science and Food Technology Research Report, Texas Tech University

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