Nutrition facts for a little less than ¼ pound (100 grams) of Game meat, deer, shoulder clod, separable lean only, 3-5 lb roast, cooked, braised.
Game meat, deer, shoulder clod, separable lean only, 3-5 lb roast, cooked, braised
Calories 191Calories from Fat 35 [1]
Nutrient Quantity Units Alanine 2.09 g Alcohol, ethyl 0.00 g Arginine 2.14 g Ash 1.12 g Aspartic acid 3.12 g Betaine 17.60 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 113.00 mg Choline, total 134.10 mg Copper, Cu 0.28 mg Cryptoxanthin, beta 0.00 mcg Cystine 0.34 g Energy 191.00 kcal Energy 797.00 kJ Fatty acids, total monounsaturated 0.78 g Fatty acids, total polyunsaturated 0.23 g Fatty acids, total saturated 1.96 g Fiber, total dietary 0.00 g Folate, DFE 11.00 mcg_DFE Folate, food 11.00 mcg Folate, total 11.00 mcg Folic acid 0.00 mcg Glutamic acid 5.09 g Glycine 1.96 g Histidine 1.07 g Hydroxyproline 0.52 g Iron, Fe 5.01 mg Isoleucine 1.54 g Leucine 2.73 g Lutein + zeaxanthin 0.00 mcg Lycopene 0.00 mcg Lysine 2.91 g Magnesium, Mg 28.00 mg Manganese, Mn 0.03 mg Methionine 0.84 g Niacin 7.43 mg Pantothenic acid 1.02 mg Phenylalanine 1.36 g Phosphorus, P 261.00 mg Potassium, K 313.00 mg Proline 1.57 g Protein 36.28 g Retinol 0.00 mcg Riboflavin 0.66 mg Selenium, Se 17.70 mcg Serine 1.24 g Sodium, Na 52.00 mg Sugars, total 0.00 g Theobromine 0.00 mg Thiamin 0.15 mg Threonine 1.36 g Total lipid (fat) 3.95 g Tryptophan 0.32 g Tyrosine 1.12 g Valine 1.74 g Vitamin A, IU 0.00 IU Vitamin A, RAE 0.00 mcg_RAE Vitamin B-12 3.06 mcg Vitamin B-12, added 0.00 mcg Vitamin B-6 0.48 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) 0.75 mg Vitamin E, added 0.00 mg Vitamin K (phylloquinone) 1.50 mcg Water 59.78 g Zinc, Zn 8.64 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
