Meat
Mince
Springbok mince is finely ground meat for sauces, pies, kofta and stuffings—everyday form of this lean or game animal. Small African antelope yields lean, fine, slightly sweet game meat. Brown without steaming, drain excess liquid if watery, build flavour with aromatics from coriander seed, vinegar, pepper, apricot and red wine.
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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 g
- Saturated Fat 5.29 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.27 g
- Polyunsaturated Fat 0.97 g
- Cholesterol 68.7 mg
- Sodium 58.7 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.7 g
- Water 58.9 g
- Energy 190 kcal
- Water 58.9 g
- Protein 21.7 g
- Fat 12 g
- Saturated Fat 5.29 g
- Monounsaturated Fat 5.27 g
- Polyunsaturated Fat 0.97 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 36.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.4 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
- Minerals 412 mg
- Major Minerals 411 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 68.7 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: 5.4 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.5 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Mince of Springbok: composition reflects this culinary part relative to the whole ingredient.
History
Khoisan and later peoples hunted springbok across the Karoo and Kalahari; mince of springbok took a named place in that kitchen trade.
Springbok became a braai and restaurant game staple in South Africa. Cooks treated mince of springbok as a cut with its own timing and sides.
As springbok cookery specialised, mince was portioned and sold ready for the pan. Fine dining plated springbok carpaccio and rare loins.