Ostrich (Struthio camelus)

Introduction:

Ostrich meat is similar in taste and appearance to beef, but is slightly darker and not as fibrous.

Use/Preparation:

The meat can be roasted, grilled, braised or prepared as goulash.

Health:

Ostrich meat is low in fat and cholesterol.

Alternatives:

Beef is a suitable alternative. Chicken or turkey are also suitable substitutes because of their mild taste. Tofu is a vegetable protein source made from soy and can be a good alternative to meat. It also has a mild taste and can be prepared in a variety of ways.

Back to tested foods

Average nutritional values raw	per 100 g
Energy (kcal/kJ)	119/498
Fat	3 g
Healthy fatty acids	1,2 g
Carbohydrates	0 g
Sugar	0 g
Protein	21,7 g
Salt	0 g