| back to USDA Nutrition Index |
 |
Ostrich, inside leg, cooked |
|
 |
Ostrich, inside leg, cooked (USDA#05645) |
| Serving Size 1 serving ( 3 oz ) |
 |
 |
 |
| Water 69g |
 |
| Calories 141 |
 |
| Energy 591kj |
 |
| Protein 29g |
 |
| Total Fat 1g |
 |
| Ash 0g |
 |
| Total Carbohydrates 0g |
 |
| Dietary Fiber 0g |
 |
| Sugars 0g |
 |
| Calcium, Ca 6mg |
 |
| Iron, Fe 3mg |
 |
| Magnesium, Mg 25mg |
 |
| Phosphorus, P 244mg |
 |
| Potassium 352mg |
 |
| Sodium 83mg |
 |
| Zinc, Zn 4mg |
 |
| Copper, Cu 0mg |
 |
| Manganese, Mn 1mg |
 |
| Selenium, Se 36mcg |
 |
| Vitamin C, total ascorbic acid 0mg |
 |
| Thiamin 0mg |
 |
| Riboflavin 0mg |
 |
| Niacin 7mg |
 |
| Pantothenic acid 1mg |
 |
| Vitamin B-6 0mg |
 |
| Folate, total 16mcg |
 |
| Folic acid 0mcg |
 |
| Folate, food 16mcg |
 |
| Folate, DFE 16mcg_DFE |
 |
| Vitamin B-12 6mcg |
 |
| Vitamin A, IU 0IU |
 |
| Vitamin A, RAE 0mcg_RAE |
 |
| Retinol 0mcg |
 |
| Vitamin E (alpha-tocopherol) 0mg |
 |
| Fatty acids, total saturated 0g |
 |
| 14:0 0g |
 |
| 16:0 0g |
 |
| 18:0 0g |
 |
| Fatty acids, total monounsaturated 0g |
 |
| 16:1 undifferentiated 0g |
 |
| 18:1 undifferentiated 0g |
 |
| Fatty acids, total polyunsaturated 0g |
 |
| 18:2 undifferentiated 0g |
 |
| 18:3 undifferentiated 0g |
 |
| 20:4 undifferentiated 0g |
 |
| Cholesterol 73mg |
 |
| Tryptophan 0g |
 |
| Threonine 1g |
 |
| Isoleucine 1g |
 |
| Leucine 2g |
 |
| Lysine 2g |
 |
| Methionine 0g |
 |
| Cystine 0g |
 |
| Phenylalanine 1g |
 |
| Tyrosine 0g |
 |
| Valine 1g |
 |
| Arginine 1g |
 |
| Histidine 0g |
 |
| Alanine 1g |
 |
| Aspartic acid 2g |
 |
| Glutamic acid 4g |
 |
| Glycine 1g |
 |
| Proline 1g |
 |
| Serine 1g |
 |
| Hydroxyproline 0g |
 |
| Alcohol, ethyl 0g |
 |
| Caffeine 0mg |
 |
| Theobromine 0mg |
 |
| Carotene, beta 0mcg |
 |
| Carotene, alpha 0mcg |
 |
| Cryptoxanthin, beta 0mcg |
 |
| Lycopene 0mcg |
 |
| Lutein + zeaxanthin 0mcg |
 |
 |
 |
 |
|
 |
|
 |
Ostrich, inside leg, cooked usda nutrition - Related Content |
 |
 |
 |
 |
 |
|
 |
 |
 |
|
 |
| A tasty and nutritious red meat enhanced with the flavor of a balsamic marinade. |
|
 |
 |
 |
|
 |
| A classic lamb roast, with a little extra spice and flavor. |
|
 |
 |
 |
|
 |
| Although this dish takes many hours to cook, it requires minimal attention from the cook. |
|
 |
 |
 |
|
 |
| Roast leg of lamb, an easy and festive entrée, is often considered only for larger gatherings since it will typically serve 8 to 10. |
|
 |
 |
 |
|
 |
| This easy and very tasty recipe works best with an oval cooker. To use a round cooker, consider substituting thighs for the legs. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| 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 ... |
|
 |
|
|
 |
|
 |
| Hot Liquid Cooking Techniques for Grain | Cooking Buckwheat
The three basic techniques for cooking buckwheat with hot liquid are boiling, absorption, and steaming, which ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| 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 ... |
|
 |
|
|
 |
|
 |
| A kitchen utensil that is used for several purposes, such as stirring, serving and transferring food. It has a bowl shaped head attached to a handle or the spoon may be ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| 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. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
 |
 |
 |
|
|
 |
|
|
|
|
|
|
|