United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Basic Report:  05654, Ostrich, tenderloin, raw
heading Nutrient Unit
Value per 100 g

serving (cooked from 4 oz raw) 85 g

lb 456 g

oz 28.35 g
Proximates Water g 74.50 63.33 339.72 21.12
Proximates Energy kcal 123 105 561 35
Proximates Protein g 22.07 18.76 100.64 6.26
Proximates Total lipid (fat) g 3.19 2.71 14.55 0.90
Proximates Carbohydrate, by difference g 0.00 0.00 0.00 0.00
Proximates Fiber, total dietary g 0.0 0.0 0.0 0.0
Proximates Sugars, total g 0.00 0.00 0.00 0.00
Minerals Calcium, Ca mg 6 5 27 2
Minerals Iron, Fe mg 4.88 4.15 22.25 1.38
Minerals Magnesium, Mg mg 22 19 100 6
Minerals Phosphorus, P mg 220 187 1003 62
Minerals Potassium, K mg 320 272 1459 91
Minerals Sodium, Na mg 86 73 392 24
Minerals Zinc, Zn mg 3.87 3.29 17.65 1.10
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0 0.0 0.0
Vitamins Thiamin mg 0.198 0.168 0.903 0.056
Vitamins Riboflavin mg 0.291 0.247 1.327 0.082
Vitamins Niacin mg 4.778 4.061 21.788 1.355
Vitamins Vitamin B-6 mg 0.519 0.441 2.367 0.147
Vitamins Folate, DFE µg 8 7 36 2
Vitamins Vitamin B-12 µg 5.03 4.28 22.94 1.43
Vitamins Vitamin A, RAE µg 0 0 0 0
Vitamins Vitamin A, IU IU 0 0 0 0
Vitamins Vitamin E (alpha-tocopherol) mg 0.21 0.18 0.96 0.06
Lipids Fatty acids, total saturated g 1.170 0.994 5.335 0.332
Lipids Fatty acids, total monounsaturated g 1.230 1.045 5.609 0.349
Lipids Fatty acids, total polyunsaturated g 0.750 0.637 3.420 0.213
Lipids Cholesterol mg 80 68 365 23
Other Caffeine mg 0 0 0 0