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



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Emu, oyster, raw


Calories 141 Calories from Fat 43
(30%)
[1]

% Total Quantity

Total Fat 5g 5%

Saturated Fat 1g 1%

Trans Fat g %

Cholesterol 81mg 0.08%

Sodium 150mg 0.15%

Potassium 250mg 0.25%

Total Carbohydrate 0g 0%

Protein 23g 23%



NutrientQuantityUnits
Alanine 0.89 g
Alcohol, ethyl 0.00 g
Arginine 1.03 g
Ash 0.95 g
Aspartic acid 1.98 g
Caffeine 0.00 mg
Calcium, Ca 4.00 mg
Carbohydrate, by difference 0.00 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Cholesterol 81.00 mg
Copper, Cu 0.19 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.17 g
Energy 591.00 kJ
Energy 141.00 kcal
Fatty acids, total monounsaturated 1.94 g
Fatty acids, total polyunsaturated 0.67 g
Fatty acids, total saturated 1.23 g
Fiber, total dietary 0.00 g
Folate, DFE 13.00 mcg_DFE
Folate, food 13.00 mcg
Folate, total 13.00 mcg
Folic acid 0.00 mcg
Glutamic acid 2.23 g
Glycine 0.72 g
Histidine 0.50 g
Hydroxyproline 0.15 g
Iron, Fe 5.50 mg
Isoleucine 0.74 g
Leucine 1.26 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Lysine 1.34 g
Magnesium, Mg 30.00 mg
Manganese, Mn 0.03 mg
Methionine 0.43 g
Niacin 7.50 mg
Pantothenic acid 2.75 mg
Phenylalanine 0.65 g
Phosphorus, P 217.00 mg
Potassium, K 250.00 mg
Proline 0.92 g
Protein 22.81 g
Retinol 0.00 mcg
Riboflavin 0.46 mg
Selenium, Se 29.80 mcg
Serine 0.54 g
Sodium, Na 150.00 mg
Sugars, total 0.00 g
Theobromine 0.00 mg
Thiamin 0.27 mg
Threonine 0.65 g
Total lipid (fat) 4.86 g
Tryptophan 0.15 g
Tyrosine 0.49 g
Valine 0.76 g
Vitamin A, IU 0.00 IU
Vitamin A, RAE 0.00 mcg_RAE
Vitamin B-12 6.76 mcg
Vitamin B-6 0.64 mg
Vitamin C, total ascorbic acid 0.00 mg
Vitamin E (alpha-tocopherol) 0.24 mg
Water 72.57 g
Zinc, Zn 6.00 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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