Meat
Mince
Kudu mince is finely ground meat for sauces, pies, kofta and stuffings—everyday form of this lean or game animal. Prized African antelope with fine-grained lean meat excellent for steak and biltong. Brown without steaming, drain excess liquid if watery, build flavour with aromatics from coriander, black pepper, vinegar cure, berry sauces and wood smoke.
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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 11.7 g
- Saturated Fat 5.19 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.13 g
- Polyunsaturated Fat 0.99 g
- Cholesterol 68.5 mg
- Sodium 58 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 61.3 g
- Energy 204 kcal
- Water 61.3 g
- Protein 22.8 g
- Fat 11.7 g
- Saturated Fat 5.19 g
- Monounsaturated Fat 5.13 g
- Polyunsaturated Fat 0.99 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 5.99 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.5 µg
- Minerals 362 mg
- Major Minerals 360 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 68.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 5.99 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.4 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·
Minerals
Mince of Kudu: composition reflects this culinary part relative to the whole ingredient.
History
Southern African peoples hunted kudu for meat and hide; mince of kudu took a named place in that kitchen trade.
Butchers ranked kudu among top game-meat species for tenderness. Cooks treated mince of kudu as a cut with its own timing and sides.
As kudu cookery specialised, mince was portioned and sold ready for the pan. Restaurants plated kudu loin rare with local fruit reductions.