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Nutrition - Facts for Game meat, elk, tenderloin, separable lean only, cooked, broiled
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Game meat, elk, tenderloin, separable lean only, cooked, broiled.
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per 100 grams
per common measure #1
per common measure #2

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Game meat, elk, tenderloin, separable lean only, cooked, broiled

Calories 162 Calories from Fat 30
(18%)
 [1]
% Total Quantity
Total Fat 3g 3%
Saturated Fat 1g 1%
Trans Fat g %
Cholesterol 72mg 0.07%
Sodium 50mg 0.05%
Potassium 392mg 0.39%
Total Carbohydrate 0g 0%
Protein 31g 31%


NutrientQuantityUnits
Alanine 1.72 g
Alcohol, ethyl 0.00 g
Arginine 1.84 g
Ash 1.34 g
Aspartic acid 2.58 g
Caffeine 0.00 mg
Calcium, Ca 5.00 mg
Carbohydrate, by difference 0.00 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Cholesterol 72.00 mg
Copper, Cu 0.35 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.30 g
Energy 678.00 kJ
Energy 162.00 kcal
Fatty acids, total monounsaturated 0.97 g
Fatty acids, total polyunsaturated 0.16 g
Fatty acids, total saturated 1.34 g
Fiber, total dietary 0.00 g
Folate, DFE 9.00 mcg_DFE
Folate, food 9.00 mcg
Folate, total 9.00 mcg
Folic acid 0.00 mcg
Glutamic acid 4.37 g
Glycine 1.57 g
Histidine 0.95 g
Hydroxyproline 0.29 g
Iron, Fe 4.07 mg
Isoleucine 1.29 g
Leucine 2.29 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Lysine 2.51 g
Magnesium, Mg 29.00 mg
Manganese, Mn 0.02 mg
Methionine 0.76 g
Niacin 6.14 mg
Pantothenic acid 1.21 mg
Phenylalanine 1.13 g
Phosphorus, P 285.00 mg
Potassium, K 392.00 mg
Proline 1.30 g
Protein 30.76 g
Retinol 0.00 mcg
Riboflavin 0.37 mg
Selenium, Se 10.50 mcg
Serine 1.10 g
Sodium, Na 50.00 mg
Sugars, total 0.00 g
Theobromine 0.00 mg
Thiamin 0.14 mg
Threonine 1.24 g
Total lipid (fat) 3.41 g
Tryptophan 0.28 g
Tyrosine 0.96 g
Valine 1.43 g
Vitamin A, IU 0.00 IU
Vitamin A, RAE 0.00 mcg_RAE
Vitamin B-12 2.96 mcg
Vitamin B-6 0.48 mg
Vitamin C, total ascorbic acid 0.00 mg
Vitamin E (alpha-tocopherol) 0.55 mg
Water 64.93 g
Zinc, Zn 4.12 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. University of Wisconsin - Madison, Muscle Biology Laboratory. "Nutrient Content of Alternate Red Meat Products". 2000 Madison WI

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