Ostrich · Struthio camelus
Ostrich, top loin, cooked
Nutrition facts per 100 g · edible portion
Animal Foods18 forms & preparations
Dietary labels are inferred automatically from Ostrich, top loin, cooked's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Very good nutrient density 47/100
How many beneficial nutrients Ostrich, top loin, cooked delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Ostrich, top loin, cooked come from — the split across carbs, fat & protein.
24% from fat
-
Carbs 0%0.0 g per serving
-
Fat 24%3.9 g per serving
-
Protein 76%28.1 g per serving
What Ostrich, top loin, cooked is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 0.0 g | |
| Dietary Fiber | 0.0 g | |
| Total Sugars | 0.0 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 3.9 g | |
| Saturated Fat | 1.3 g | |
| Monounsaturated Fat | 1.3 g | — |
| Polyunsaturated Fat | 0.4 g | — |
| Trans Fat | 0.1 g | — |
| Omega-3 Fatty Acids | 20.0 mg | — |
| Omega-6 Fatty Acids | 280.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 0.0 mg | — |
| Myristic Acid | 30.0 mg | — |
| Palmitic Acid | 920.0 mg | — |
| Stearic Acid | 370.0 mg | — |
| Palmitoleic Acid | 250.0 mg | — |
| Oleic Acid | 1,020.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 280.0 mg | — |
| Arachidonic Acid | 80.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 28.1 g | |
| Histidine | 706.0 mg | — |
| Isoleucine | 1,336.0 mg | — |
| Leucine | 2,285.0 mg | — |
| Lysine | 2,483.0 mg | — |
| Methionine | 786.0 mg | — |
| Phenylalanine | 1,161.0 mg | — |
| Threonine | 1,233.0 mg | — |
| Tryptophan | 251.0 mg | — |
| Valine | 1,389.0 mg | — |
| Alanine | 1,804.0 mg | — |
| Arginine | 1,923.0 mg | — |
| Aspartic Acid | 2,630.0 mg | — |
| Cystine | 289.0 mg | — |
| Glutamic Acid | 4,311.0 mg | — |
| Glycine | 1,880.0 mg | — |
| Proline | 1,466.0 mg | — |
| Serine | 1,125.0 mg | — |
| Tyrosine | 914.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | ~ | — |
| Vitamin E | 0.2 mg | |
| Vitamin K | 3.4 mcg | |
| Thiamin (B1) | 0.2 mg | |
| Riboflavin (B2) | 0.3 mg | |
| Niacin (B3) | 7.1 mg | |
| Vitamin B6 | 0.5 mg | |
| Folate (B9) | 15.0 mcg | |
| Vitamin B12 | 6.2 mcg | |
| Pantothenic Acid (B5) | 1.3 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 6.0 mg | |
| Iron | 3.3 mg | |
| Magnesium | 25.0 mg | |
| Phosphorus | 245.0 mg | |
| Potassium | 353.0 mg | |
| Sodium | 77.0 mg | |
| Zinc | 4.7 mg | |
| Copper | 0.1 mg | |
| Manganese | 0.0 mg | |
| Selenium | 36.6 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 93.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 0.8 g | — |
About Ostrich, top loin, cooked
Ostrich, the meat of the world's largest bird (Struthio camelus), is a lean red meat that has grown popular as a healthy alternative to beef. Despite coming from a bird, ostrich is a deep red, fine-grained meat that looks and tastes much like beef, with a rich, slightly sweet flavor and no gamey edge. It is impressively lean, lower in fat and calories than beef while being an excellent source of high-quality protein, iron, zinc, and vitamin B12.
Ostrich is used much like beef, in steaks, burgers, stir-fries, and stews, and the most tender cuts come from the thigh. Because it is so lean, it cooks quickly and is best served rare to medium, since overcooking dries it out fast. Look for bright red, fine-textured meat, sear it briefly over high heat or cook it gently, and store ostrich well chilled in the refrigerator or freeze it.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Ostrich, top loin, cooked?
There are 155 calories in 100 g of Ostrich, top loin, cooked, or about 132 calories in 1 serving ( 3 oz ) (85 g).
How much protein is in Ostrich, top loin, cooked?
Ostrich, top loin, cooked contains 28.1 g of protein per 100 g.
How many carbs are in Ostrich, top loin, cooked?
Ostrich, top loin, cooked has 0.0 g of carbohydrates per 100 g.
How much fat is in Ostrich, top loin, cooked?
Ostrich, top loin, cooked provides 3.9 g of total fat per 100 g.
What is Ostrich, top loin, cooked a good source of?
Ostrich, top loin, cooked is an excellent source of Vitamin B12 (257% DV), Selenium (67% DV), Protein (56% DV), Niacin (B3) (44% DV), Zinc (43% DV) and Vitamin B6 (32% DV) and a good source of Thiamin (B1), Iron and Copper (per 100 g). Daily Values are based on a 2,000-calorie diet.
Related animal foods
Pork, cured, bacon, raw
Veal, breast, whole, boneless, separable lean only, cooked, braised
Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, cooked, braised
Veal, shoulder, arm, separable lean and fat, cooked, braised
Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, choice, raw
Beef, cured, pastrami
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Veal, shoulder, arm, separable lean only, cooked, braised
Compare Ostrich, top loin, cooked with…
- Ostrich, top loin, cooked vs Pork, cured, bacon, raw
- Ostrich, top loin, cooked vs Veal, breast, whole, boneless, separable lean only, cooked, braised
- Ostrich, top loin, cooked vs Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, cooked, braised
- Ostrich, top loin, cooked vs Veal, shoulder, arm, separable lean and fat, cooked, braised
- Ostrich, top loin, cooked vs Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, choice, raw
- Ostrich, top loin, cooked vs Beef, cured, pastrami