Poultry
Mince
Emu mince is finely ground meat for sauces, pies, kofta and stuffings—everyday form of this lean or game animal. Lean Australian ratite red meat is beef-like in colour, low-fat and fine-grained. Brown without steaming, drain excess liquid if watery, build flavour with aromatics from pepper, native spices, red wine, mushrooms and garlic butter.
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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 9.62 g
- Saturated Fat 3.07 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.95 g
- Polyunsaturated Fat 1.9 g
- Cholesterol 84.7 mg
- Sodium 67.1 mg
- Salt 0.14 g
- Total Carbohydrate 1.02 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 22.4 g
- Water 63.3 g
- Energy 189 kcal
- Water 63.3 g
- Carbohydrates 1.02 g
- Sugars 0.48 g
- Protein 22.4 g
- Fat 9.62 g
- Saturated Fat 3.07 g
- Monounsaturated Fat 3.95 g
- Polyunsaturated Fat 1.9 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 39.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 9.19 mg
- Vitamin B5 — Pantothenic Acid 1.14 mg
- Vitamin B6 0.56 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.1 µg
- Minerals 343 mg
- Major Minerals 341 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 84.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 9.19 · vitamin-b5-pantothenic-acid: 1.14 · vitamin-b6: 0.56 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.7 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.1 ·
Minerals
Mince of Emu: composition reflects this culinary part relative to the whole ingredient.
History
Aboriginal Australians used emu meat and fat across arid regions; mince of emu took a named place in that kitchen trade.
Export emu meat entered US and European lean-red-meat niches. Cooks treated mince of emu as a cut with its own timing and sides.
As emu cookery specialised, mince was portioned and sold ready for the pan. Retail emu steaks marketed as high-protein low-fat alternative red meat.