Meat
Ground
Ground goat is mince from trim and secondary muscles—lean, savoury, and excellent for keema, chilli, burgers, and kofta when fat is balanced. Goat’s distinctive flavour shows more clearly once browned than in some mild kid roasts. Keep cold, form gently, and cook through safely. Brown hard for sauces; keep looser for meatballs. Spice blends of cumin, coriander, chilli, and garlic are natural partners across cuisines that love goat.
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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 4.8 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.93 g
- Polyunsaturated Fat 1.02 g
- Cholesterol 72.3 mg
- Sodium 57 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.9 g
- Water 59 g
- Energy 193 kcal
- Water 59 g
- Protein 21.9 g
- Fat 12.3 g
- Saturated Fat 4.8 g
- Monounsaturated Fat 4.93 g
- Polyunsaturated Fat 1.02 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 37.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.57 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 7.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
- Minerals 387 mg
- Major Minerals 385 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 72.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.57 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.4 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 7.8 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·
Minerals
Sodium: 57 · Potassium: 279 · Calcium: 49 · Iron: 1.5 ·
Ground of Goat: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Indian markets sold goat keema as an everyday affordable protein.
American specialty grocers stocked ground goat for immigrant and curious cooks.
Health-focused menus used ground goat as a lean red-meat burger option.