Meat
Ground
Ground camel is mince from leg, shoulder, and trim—typically lean, with a distinctive flavour that sits between beef and mild game. It browns well for sauces and makes firm burgers and kofta when fat is added or when the source animal was well finished. Keep cold, grind or re-grind fresh if possible, and cook through safely. Spice blends of cumin, coriander, chilli, and garlic are traditional partners. Do not press patties dry; a gentle cook preserves juiciness in an already lean meat.
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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 12.3 g
- Saturated Fat 4.83 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.07 g
- Polyunsaturated Fat 1.05 g
- Cholesterol 65.9 mg
- Sodium 62.9 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.4 g
- Water 60.3 g
- Energy 189 kcal
- Water 60.3 g
- Protein 22.4 g
- Fat 12.3 g
- Saturated Fat 4.83 g
- Monounsaturated Fat 5.07 g
- Polyunsaturated Fat 1.05 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 34.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.89 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.1 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 292 mg
- Major Minerals 291 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 65.9 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: 4.89 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.8 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Ground of Camel: composition reflects this culinary part relative to the whole ingredient.
History
Urban Egyptian butchers sold camel mince for kofta and everyday stews.
Somali markets relied on ground camel as a staple affordable protein.
Australian processors exported frozen ground camel for burgers and sausages.