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Calorie Table for Goat Meat, Milk & Cheese

Posted Thursday, 11/26/2009 by admin
A three ounce serving of roast goat contains approximately 122 kilocalories, of which about 23.5 calories come from fat. (By comparison, very lean beef steak contains 170 calories per 3oz serving, of which 63 come from fat.) Goats meat is a low fat alternative to red meats, like beef or lamb, and is an excellent food choice for anyone following a calorie-controlled diet.
  
Goat Meat, raw (100g)
NUTRITION
Calories
Kilojoules
Total Fat
Cholesterol
Protein
109 kilocalories
456 kilojoules
2.3g
57mg
20g
Goat Meat, roasted (100g)
NUTRITION
Calories
Kilojoules
Total Fat
Cholesterol
Protein
122 kilocalories
508 kilojoules
2.6g
64mg
23g
Goats Milk (1 cup)
NUTRITION
Calories
Kilojoules
Total Fat
Cholesterol
Protein
168 kilocalories
703 kilojoules
10g
27mg
8.7g
Goats Cheese, semi-soft (1oz)
NUTRITION
Calories
Kilojoules
Total Fat
Cholesterol
Protein
103 kilocalories
432 kilojoules
8.5g
22mg
6.1g
Sources include: USDA National Nutrient Database for Standard Reference, Release 19 (2006)
Food Shopping Counter (Natow and Heslin) 2006, The Fat Book (Bellerson) 2004.
 
Nutritional Information About Goat Meat
  • Chevron (goats meat) contains comparatively higher values of iron, potassium and thiamine than other meats. (Eastridge and Johnson, 1990). Specifically, a serving size of 100g of goat meat includes the following micronutrients: potassium (209mg), selenium (8.8mcg) and zinc (4mg).
  • Goat meat is also a high quality protein source, with minimal cholesterol intake risk. (USDA).
  • Although goats milk is low in folate, it supplies all calcium requirements and is a useful option for those who are allergic to cow's milk.
Nutritional Information About Fat Content Of Goat Meat
  • Goat meat is 50-65 percent lower in fat than similarly prepared beef, but has a similar protein content. (USDA).
  • It contains up to 45 per cent less saturated fat than chicken, even with the skin removed. (USDA).
  • Goat meat has 40 percent less saturated fat than chicken (without skin) and 850 percent less than beef. (USDA).
  • The cholesterol content of chevron (goat meat) is similar to that of beef, lamb, pork, and chicken and much lower than some dairy, poultry products and some seafoods. (Pond and Maner, 1984; Potchoiba et al., 1990; Stromer et al., 1966; Terrell et al., 1969; Park et al., 1991).
Additional sources include:
- Devendra, C. 1988. The nutritional value of goat meat. Proceedings (IDRC-268e).
- Nutritive Value of Foods. 1981. Washington, D.C., U.S. Government Printing Office.
- Park, Y. W., M. A. Kouassi, and K. B. Chin. 1991. Moisture, total fat and cholesterol in goat organ and muscle meat. J. Food Science 56(5):1191.