Ostrich (ostrich meat) has numerous nutritional values, and thus - numerous properties. The list of advantages of ostrich meat is proportional to the size of the ostrich. Ostrich is a great alternative to beef and poultry. It is low in calories, low in fat (less than chicken meat) and rich in nutrients. Check the nutritional values of ostrich, how many calories it has and what is its use in the kitchen.
Ostrichisostrich meatwhich has numerous properties and nutritional values. The Swiss, Germans and Italians eat ostrich most often.
In Poland, the first ostrich farm was established in 1933. In the years 2004-2005, Poland became a significant supplier of ostrich to the European Union countries. The most popular breeding ostriches in Poland are African ostriches.
Ostrich - he alth properties
Ostrich is valued primarily for its he alth benefits. Ostrich meat is rich in valuable polyunsaturated fatty acids.
Ostrich, due to the high content of omega-6 and omega-3 fatty acids, reduces the risk of atherosclerosis, cardiovascular diseases and diabetes.
One adult ostrich can produce an average of 35-36 kg of meat, 1.2-1.5 m2 of skin, 5 kg of fat, 4.5 kg of edible offal, 2 kg of feathers.
Eating ostrich is recommended for pregnant women, freshly after childbirth and people suffering from anemia, because it contains heme iron, which is highly digestible.
Ostrich can be eaten by people suffering from hypertension, because it contains little sodium. It does have a lot of phosphorus, copper, manganese and iron.
In addition, the average cholesterol content in some parts of ostrich meat is no more than 56 mg per 100 g.
Worth knowingOstrich - calories, nutritional values
Caloric value - 92 kcal
Protein - 20.9 g
Fat - 0.9 g
Cholesterol - 55 mg
Vitamins and minerals
Sodium - 43 mg
Potassium - 269 mg
Calcium - 8 mg
Magnesium - 22 mg
Phosphorus - 213 mg
Iron - 2.3 mg
Copper - 0.10 mg
Zinc - 2.0
Manganese - 0.06 mg
Strusina - use in the kitchen
Ostrich meat is characterized by an intense red color. It is confusingly similarfor beef, although it is more tender and juicier. The ostrich is also sweeter.
Preparing ostrich dishes is not difficult, it is prepared similar to beef. For connoisseurs of meat dishes, you can recommend a steak, fried for two minutes on each side or finely chopped tartare.
You have to pay PLN 20 per kg of ostrich goulash meat. Goulash and steaks (PLN 55 / kg) and sirloin (PLN 58 / kg) are much more expensive. Ostrich meat can be purchased at some meat stores.
Ostrich meat can be frozen - it does not change the taste. However, as with venison, the ostrich can become more tender when defrosted.
Bibliography:
1. Rokicki T., Properties of ostrich meat, "Gospodarka Mięsna" 2006, No. 8
About the authorWeronika RumińskaA graduate of Polish philology with an editorial and publishing specialization at the University of Warsaw. She developed her interests related to the editor's work already during her master's studies, actively cooperating with Poradnikzdrowie.pl on the editorial path and social media. Privately, a lover of good crime fiction and horse riding.Read more articles from this author