Meat
Hump
Camel hump is the distinctive dorsal fat-and-connective deposit of dromedary (one hump) or Bactrian (two) camels—not pure muscle, but a prized cooking fat source with some fibrous tissue. When rendered or roasted, it yields a rich, mild fat used for frying and basting; slices of hump can be roasted or grilled in traditional feast cookery. Score and roast slowly so fat melts without burning; strain rendered fat for pantry use. Young animals give cleaner-tasting hump. In some cultures the hump is a hospitality gift cut—serve warm with bread and salt rather than as a steak substitute.
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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 g
- Saturated Fat 5.28 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.26 g
- Polyunsaturated Fat 1.01 g
- Cholesterol 70.4 mg
- Sodium 59.5 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.8 g
- Water 58.2 g
- Energy 206 kcal
- Water 58.2 g
- Protein 22.8 g
- Fat 12 g
- Saturated Fat 5.28 g
- Monounsaturated Fat 5.26 g
- Polyunsaturated Fat 1.01 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.81 mg
- Vitamin B5 — Pantothenic Acid 0.63 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1.5 µg
- Minerals 361 mg
- Major Minerals 360 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.81 · vitamin-b5-pantothenic-acid: 0.63 · vitamin-b6: 0.41 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.1 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Hump of Camel: composition reflects this culinary part relative to the whole ingredient.
History
Arabian hosts offered camel hump fat as a mark of honour at guest feasts.
Central Asian Bactrian cultures valued hump fat for winter cooking energy.
Australian camel processors separated hump fat for rendering and export.