United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  05649, Ostrich, outside strip, raw
heading Nutrient Unit
Value per 100 g

serving (cooked from 4 oz raw) 85 g

oz 28.35 g
Proximates Water g 74.58 63.39 21.14
Proximates Energy kcal 120 102 34
Proximates Protein g 23.36 19.86 6.62
Proximates Total lipid (fat) g 2.21 1.88 0.63
Proximates Carbohydrate, by difference g 0.00 0.00 0.00
Proximates Fiber, total dietary g 0.0 0.0 0.0
Proximates Sugars, total g 0.00 0.00 0.00
Minerals Calcium, Ca mg 5 4 1
Minerals Iron, Fe mg 3.69 3.14 1.05
Minerals Magnesium, Mg mg 23 20 7
Minerals Phosphorus, P mg 229 195 65
Minerals Potassium, K mg 333 283 94
Minerals Sodium, Na mg 70 60 20
Minerals Zinc, Zn mg 4.02 3.42 1.14
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0 0.0
Vitamins Thiamin mg 0.210 0.178 0.060
Vitamins Riboflavin mg 0.308 0.262 0.087
Vitamins Niacin mg 5.058 4.299 1.434
Vitamins Vitamin B-6 mg 0.549 0.467 0.156
Vitamins Folate, DFE µg 8 7 2
Vitamins Vitamin B-12 µg 5.33 4.53 1.51
Vitamins Vitamin A, RAE µg 0 0 0
Vitamins Vitamin A, IU IU 0 0 0
Vitamins Vitamin E (alpha-tocopherol) mg 0.21 0.18 0.06
Lipids Fatty acids, total saturated g 0.771 0.655 0.219
Lipids Fatty acids, total monounsaturated g 0.874 0.743 0.248
Lipids Fatty acids, total polyunsaturated g 0.462 0.393 0.131
Lipids Cholesterol mg 79 67 22
Other Caffeine mg 0 0 0