Meat
Mince
Camel mince is finely ground meat for sauces, dumplings, kibbeh-style dishes, and meatballs. Lean by nature, it benefits from added fat or a sauce that carries moisture. The flavour is unmistakable once browned—slightly sweet, savoury, and different enough from beef that diners notice. Brown hard for depth in tomato or spice gravies; keep looser mixes for stuffed vegetables and pastries. Cook through safely. Excellent partner to cumin, coriander, dried lime, and chilli pastes.
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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 11.9 g
- Saturated Fat 5.26 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.82 g
- Polyunsaturated Fat 1.05 g
- Cholesterol 72.7 mg
- Sodium 60.6 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.7 g
- Water 58.3 g
- Energy 193 kcal
- Water 58.3 g
- Protein 22.7 g
- Fat 11.9 g
- Saturated Fat 5.26 g
- Monounsaturated Fat 4.82 g
- Polyunsaturated Fat 1.05 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 35.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.98 mg
- Vitamin B5 — Pantothenic Acid 0.54 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.3 µg
- Minerals 288 mg
- Major Minerals 287 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 72.7 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: 4.98 · vitamin-b5-pantothenic-acid: 0.54 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.3 ·
Minerals
Mince of Camel: composition reflects this culinary part relative to the whole ingredient.
History
Cairo butchers labelled camel mince for stuffed vegetables and everyday sauces.
Gulf households used camel mince in modern adaptations of traditional meat dishes.
Retail freezers offered camel mince as a novel lean protein in Australia.