| back to USDA Nutrition Index |
 |
Emu, ground, cooked, pan-broiled |
|
|
Emu, ground, cooked, pan-broiled (USDA#05622) |
| Serving Size 1 patty (yield from 135.8 g raw meat) |
|
|
|
| Water 65g |
|
| Calories 163 |
|
| Energy 683kj |
|
| Protein 28g |
|
| Total Fat 4g |
|
| Ash 1g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Calcium, Ca 8mg |
|
| Iron, Fe 5mg |
|
| Magnesium, Mg 29mg |
|
| Phosphorus, P 269mg |
|
| Potassium 375mg |
|
| Sodium 65mg |
|
| Zinc, Zn 4mg |
|
| Copper, Cu 0mg |
|
| Manganese, Mn 2mg |
|
| Selenium, Se 43mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 0mg |
|
| Riboflavin 0mg |
|
| Niacin 8mg |
|
| Pantothenic acid 3mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 9mcg |
|
| Folic acid 0mcg |
|
| Folate, food 9mcg |
|
| Folate, DFE 9mcg_DFE |
|
| Vitamin B-12 8mcg |
|
| Vitamin A, IU 0IU |
|
| Vitamin A, RAE 0mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Vitamin K (phylloquinone) 3mcg |
|
| Fatty acids, total saturated 1g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 1g |
|
| 15:0 0g |
|
| 16:0 0g |
|
| 17:0 6g |
|
| 18:0 0g |
|
| 20:0 0g |
|
| 22:0 0g |
|
| Fatty acids, total monounsaturated 1g |
|
| 14:1 0g |
|
| 15:1 0g |
|
| 16:1 undifferentiated 0g |
|
| 17:1 0g |
|
| 18:1 undifferentiated 1g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 0g |
|
| 18:3 undifferentiated 2g |
|
| 18:3 n-6 c,c,c 0g |
|
| 18:4 0g |
|
| 20:2 n-6 c,c 8g |
|
| 20:3 undifferentiated 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Fatty acids, total trans 0g |
|
| Cholesterol 87mg |
|
| Tryptophan 0g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 1g |
|
| Lysine 1g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 0g |
|
| Arginine 1g |
|
| Histidine 0g |
|
| Alanine 1g |
|
| Aspartic acid 2g |
|
| Glutamic acid 2g |
|
| Glycine 0g |
|
| Proline 1g |
|
| Serine 0g |
|
| Hydroxyproline 0g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 0mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 0mcg |
|
|
|
|
|
|
|
|
Emu, ground, cooked, pan-broiled usda nutrition - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| My original recipe! This brisket takes 4 to 5 hours to cook. Meat must shred apart.
Use shredded brisket for meal with mashed potatoes and gravy, tacos, nachos, taco salad, BBQ sandwiches (just add BBQ sauce to meat) and Brisket Veggie Soup....see recipe. I am known for my Cooking Bag Brisket! |
|
|
|
|
|
|
|
| This quick meal is a cinch to put together and ready and waiting. The creamy sauce with the flavor of ranch is perfect with the potatoes. |
|
|
|
|
|
|
|
| This recipe comes together in a snap and lets the slow cooker do all the work. Come home to a delicious supper ready to go for those busy nights. Serve this creamy dish over rice or pasta. |
|
|
 |
|
|
|
| Enjoy fresh homemade carrot cake without having to start your oven and heat up the kitchen on those hot summer days. |
|
|
 |
|
|
|
| This is a great slow cooker recipe for your leftover ham. The rich flavor of this dish is sure to make this dish a favorite. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Baked Bananas | Baked Plantains | Fried Bananas | Deep-Fried PlantainsDried Bananas | Reconstituting Dried Bananas
Bananas are most often eaten raw on their own, except ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice
The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Rye
The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Quinoa
The three basic techniques for cooking quinoa with hot liquid are boiling, absorption, and steaming, which are ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Millet
The three basic techniques for cooking millet with hot liquid are boiling, absorption, and steaming, which are ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| To cook meat or fish in an uncovered frying pan at a high temperature with the use of little or no grease, pouring off fat as it builds up. |
|
|
|
|
|
|
|
| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
|
|
|
|
|
|
|
| Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking. Typical ... |
|
|
|
|
|
|
|
| Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top. ... |
|
|
|
|
|
|
|
| A type of fork that is used for a many different cooking tasks when working with variety of different foods that are boiled, baked, cooked, stir-fried, or grilled. Cooking forks ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook Hard-Boiled Eggs,' is an easy-to-follow guide for making hard boiled eggs. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
