Nutrition facts for a little less than ¼ pound (100 grams) of Game meat, deer, loin, separable lean only, 1" steak, cooked, broiled.
Game meat, deer, loin, separable lean only, 1" steak, cooked, broiled
Calories 150Calories from Fat 21 [1]
Nutrient Quantity Units Alanine 1.77 g Alcohol, ethyl 0.00 g Arginine 1.81 g Ash 1.25 g Aspartic acid 2.64 g Betaine 14.80 mg Caffeine 0.00 mg Calcium, Ca 6.00 mg Carbohydrate, by difference 0.00 g Carotene, alpha 0.00 mcg Carotene, beta 0.00 mcg Cholesterol 79.00 mg Choline, total 113.00 mg Copper, Cu 0.23 mg Cryptoxanthin, beta 0.00 mcg Cystine 0.28 g Energy 150.00 kcal Energy 629.00 kJ Fatty acids, total monounsaturated 0.35 g Fatty acids, total polyunsaturated 0.10 g Fatty acids, total saturated 0.88 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 4.31 g Glycine 1.66 g Histidine 0.91 g Hydroxyproline 0.44 g Iron, Fe 4.09 mg Isoleucine 1.30 g Leucine 2.31 g Lutein + zeaxanthin 0.00 mcg Lycopene 0.00 mcg Lysine 2.47 g Magnesium, Mg 30.00 mg Manganese, Mn 0.03 mg Methionine 0.71 g Niacin 10.76 mg Pantothenic acid 0.87 mg Phenylalanine 1.15 g Phosphorus, P 277.00 mg Potassium, K 398.00 mg Proline 1.33 g Protein 30.20 g Retinol 0.00 mcg Riboflavin 0.51 mg Selenium, Se 13.30 mcg Serine 1.05 g Sodium, Na 57.00 mg Sugars, total 0.00 g Theobromine 0.00 mg Thiamin 0.28 mg Threonine 1.15 g Total lipid (fat) 2.38 g Tryptophan 0.27 g Tyrosine 0.95 g Valine 1.48 g Vitamin A, IU 0.00 IU Vitamin A, RAE 0.00 mcg_RAE Vitamin B-12 1.83 mcg Vitamin B-12, added 0.00 mcg Vitamin B-6 0.76 mg Vitamin C, total ascorbic acid 0.00 mg Vitamin D 0.00 IU Vitamin D (D2 + D3) 0.00 mcg Vitamin D3 (cholecalciferol) 0.00 mcg Vitamin E (alpha-tocopherol) 0.62 mg Vitamin E, added 0.00 mg Vitamin K (phylloquinone) 1.20 mcg Water 67.07 g Zinc, Zn 3.63 mg
References:
Dr. Michael Colgan. "Optimum Sports Nutrition". 1993. H.V. Kuhnlein. "Vitamins A, D, and E in Canadian Arctic traditional food and adult diets". 2006 Journal of Food Composition and Analysis 19 Pg. 495 - 506 University of Wisconsin - Madison, Muscle Biology Laboratory. "Nutrient Content of Alternate Red Meat Products". 2000
