Table 4.
Typical nutrient content of selected meat and meat by-products (adapted from [59]).
| Water g/100 g | Protein g/100 g | Fat g/100 g | Calcium g/100 g | Phosphorus g/100 g | Energy kcal/100 g | |
|---|---|---|---|---|---|---|
| Raw lean meats | ||||||
| Pork | 71.5 | 20.6 | 7.1 | 0.008 | 0.20 | 147 |
| Beef | 74.0 | 20.3 | 4.6 | 0.007 | 0.18 | 123 |
| Veal | 74.9 | 21.1 | 2.7 | 0.008 | 0.26 | 109 |
| Lamb | 70.1 | 20.8 | 8.8 | 0.007 | 0.19 | 162 |
| Chicken | 74.4 | 20.6 | 4.3 | 0.01 | 0.20 | 121 |
| Average | 73.0 | 20.7 | 5.5 | 0.008 | 0.20 | 132 |
| Offals | ||||||
| Fatty lungs | 73.1 | 17.2 | 5.0 | 0.01 | 0.19 | 114 |
| Heart | 70.1 | 14.3 | 15.5 | 0.02 | 0.18 | 197 |
| Heart (trimmed) | 76.3 | 18.9 | 3.6 | 0.005 | 0.23 | 108 |
| Liver (fresh) | 68.6 | 21.1 | 7.8 | 0.001 | 0.36 | 163 |
| Green tripe | 76.2 | 12.3 | 11.6 | 0.01 | 0.10 | 154 |
| Dressed tripe | 88.0 | 9.0 | 3.0 | 0.08 | 0.04 | 63 |
| Sheep lungs | 76.0 | 16.9 | 3.2 | 0.01 | 0.20 | 96 |
| Beef kidney | 79.8 | 15.7 | 2.6 | 0.02 | 0.25 | 86 |
| Average | 76.0 | 15.7 | 6.5 | 0.020 | 0.19 | 123 |