Meat
Ground
Ground buffalo is mince from water-buffalo trim and secondary muscles—often leaner than beef mince yet denser in flavour, with a darker colour that browns into a deep base for sauces. Fat content varies by region; Italian dairy-buffalo grind may be richer than draft-animal trim from South Asia. Use for burgers, kofta, chilli, and ragù. Do not overwork the meat when forming patties; cook through safely without leaving the pan on high heat once done. A spoon of oil or added fat helps pure lean grind stay moist in dry applications.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.2 g
- Saturated Fat 4.8 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.9 g
- Polyunsaturated Fat 0.94 g
- Cholesterol 73.8 mg
- Sodium 59.6 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22 g
- Water 63.6 g
- Energy 206 kcal
- Water 63.6 g
- Protein 22 g
- Fat 12.2 g
- Saturated Fat 4.8 g
- Monounsaturated Fat 4.9 g
- Polyunsaturated Fat 0.94 g
- Omega-3 0.09 g
- Trans Fat 0.2 g
- Vitamins 34.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.9 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.2 µg
- Minerals 423 mg
- Major Minerals 422 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 73.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.9 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.8 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Ground of Buffalo: composition reflects this culinary part relative to the whole ingredient.
History
Campania butchers minced buffalo trim for sausages and everyday sauces.
City markets sold fresh buffalo keema for street and home cooking.
Specialty retailers offered frozen ground buffalo as a lean red-meat option.