Ostrich meat is tender and smooth, belonging to pure red muscle. The fruit juice has delicious taste, good taste and no peculiar smell, and has the characteristics of high protein, low fat, low cholesterol and low calorie. Its unit fat content is only one tenth of that of beef and pork, but the contents of iron, calcium, zinc and selenium are higher than that of ordinary meat, and it also contains 27 kinds of essential amino acids.

Easy to digest and absorb, suitable for modern people's diet trend. The meat quality of ostrich meat makes it adapt to a variety of cooking methods and can be made into dishes with various flavors. . Ostrich meat has the characteristics of tender meat, no meat residue and no fishy smell. It contains essential fatty acids and can be fried or made into barbecue.

Extended data

Nutritional value of ostrich meat: the cholesterol content of ostrich meat is equivalent to that of turkey and beef, with 57 mg to 65 ~ 68 mg per 100 g tissue.

Fat content of beef 1, chicken 1. The calcium content is three times that of beef and seven times that of chicken. The iron content is five times that of beef and seven times that of chicken. The zinc content is three times that of beef and six times that of chicken.

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