Meat
Mince
Kangaroo mince is finely ground meat for sauces, pies, kofta and stuffings—everyday form of this lean or game animal. Very lean Australian game is deep red with a clean mineral taste and almost no marbling. Brown without steaming, drain excess liquid if watery, build flavour with aromatics from pepper, wattleseed, bush tomato, red wine, beetroot and garlic.
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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 12.2 g
- Saturated Fat 4.77 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.97 g
- Polyunsaturated Fat 0.96 g
- Cholesterol 66.3 mg
- Sodium 61.9 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.4 g
- Water 59.9 g
- Energy 211 kcal
- Water 59.9 g
- Protein 22.4 g
- Fat 12.2 g
- Saturated Fat 4.77 g
- Monounsaturated Fat 4.97 g
- Polyunsaturated Fat 0.96 g
- Omega-3 0.1 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 353 mg
- Major Minerals 352 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 66.3 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 Kangaroo: composition reflects this culinary part relative to the whole ingredient.
History
Aboriginal Australians hunted kangaroo as a primary protein across the continent; mince of kangaroo took a named place in that kitchen trade.
Commercial kangaroo harvest supplied export lean red meat under regulation. Cooks treated mince of kangaroo as a cut with its own timing and sides.
As kangaroo cookery specialised, mince was portioned and sold ready for the pan. Retail strips, mince and jerky made kangaroo a supermarket game option.