Game meat (beefalo, composite of cuts, cooked, roasted) nutrition facts

100 grams of game meat, beefalo, composite of cuts, cooked, roasted contain 188 calories, 31 g of protein, 0 g of carbohydrates and 6.3 g of fat. It is an excellent source of vitamin B12 (106% DV), protein (61% DV), zinc (58% DV) and niacin (B3) (31% DV). Most of its calories (68%) come from protein.

Nutrition Facts
Calories188
% Daily Value*
Total fat 6.32 g8%
Saturated fat 2.68 g13%
Cholesterol 58 mg19%
Sodium 82 mg4%
Total carbohydrate 0 g0%
Dietary fiber 0 g0%
Protein 30.7 g61%
Calcium 24 mg2%
Iron 3.05 mg17%
Potassium 459 mg10%

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Calorie breakdown

Protein 68%Carbs 0%Fat 32%
188calories
30.7 gprotein
0 gcarbs
6.32 gfat

Values shown for 100 g.

Rich in

  • Vitamin B12106%
  • Protein61%
  • Zinc58%
  • Niacin (B3)31%
  • Selenium24%
  • Phosphorus20%

% Daily Value per 100 g

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Full nutrient profile

Amounts per 100 g. Change the serving size in the label above.

Vitamins

NutrientAmount% DV
Vitamin A0 µg0%
Vitamin C9 mg10%
Thiamin (B1)0.03 mg3%
Riboflavin (B2)0.11 mg8%
Niacin (B3)4.89 mg31%
Pantothenic acid (B5)0.58 mg12%
Folate18 µg5%
Vitamin B122.55 µg106%

Minerals

NutrientAmount% DV
Calcium24 mg2%
Iron3.05 mg17%
Potassium459 mg10%
Phosphorus250 mg20%
Zinc6.4 mg58%
Selenium13.1 µg24%

Fats

NutrientAmount% DV
Saturated fat2.68 g13%
Monounsaturated fat2.68 g-
Polyunsaturated fat0.2 g-

Other

NutrientAmount% DV
Water61.7 g-

How it compares to other lamb, veal, and game products

Per 100 gGame meat (beefalo, composite of cuts, cooked, roasted)Category averageDifference
Calories188216-13%
Protein30.7 g23.1 g+33%
Total carbohydrate0 g0.15 g-100%
Total fat6.32 g13.1 g-52%
Dietary fiber0 g0 g-100%
Sodium82 mg75.3 mg+9%

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Source: USDA FoodData Central, SR Legacy, FDC ID 173848. Daily Values are based on FDA reference amounts for a 2,000 calorie diet. Nutrient content can vary by variety, growing conditions and preparation.