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High in protein, rich in B vitamins and iron
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Roasted kid goat (150 g) has 237 calories. That works out to 158 calories per 100 g. It contains 0 g of carbs, 40.7 g of protein, 7.8 g of fat and 0 g of fiber. Its 2.1 µg of B12 covers 87% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
237
KCAL / 150G
Carbs
0g
· 0% DV
Protein
40.7g
· 81% DV
Fat
7.8g
· 10% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 70% · Fat 30%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 237 kcal | |
| Total fat | 7.8 g | 10% |
| Saturated fat | 2.55 g | 13% |
| Trans fat | 0.18 g | |
| Sodium | 108 mg | 5% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 40.7 g | 81% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 237 kcal |
| 3 ounce (small) | 85 g | 134 kcal |
| 1 piece (small) | 90 g | 142 kcal |
| 1 cup (shredded) | 95 g | 150 kcal |
| 100 g | 100 g | 158 kcal |
| 1 piece (medium) | 130 g | 205 kcal |
| 1 cup (diced) | 140 g | 221 kcal |
| 1 piece (large) | 180 g | 284 kcal |
| 1 serving (large) | 220 g | 348 kcal |
Calculated from 158 calories per 100 g.
Roasted kid goat is made by seasoning the meat, covering it while it cooks until tender, then uncovering it to brown. Add a little liquid to the roasting pan if needed, and spoon the pan juices over the meat before serving.
Roasted kid goat has a savory, mild flavor that is often compared with lamb, though it can taste leaner and less rich. Its final flavor depends on the animal’s age, the cut, and the seasoning used.
Keep roasted kid goat covered for most of the cooking so moisture stays in the pan. Avoid cooking lean pieces uncovered for too long, baste with the pan juices, and let the meat rest briefly before carving.
The leg and shoulder are useful cuts for roasted kid goat, and bone-in pieces can add flavor as they cook. Choose pieces of similar size so they cook more evenly, and adjust cooking to the cut’s thickness.
No. Roasted kid goat is made from young goat, while roasted lamb comes from young sheep. The dishes can be cooked in similar ways, but kid goat is often leaner and has a distinct, usually milder flavor.
Garlic, black pepper, thyme, and rosemary pair well with roasted kid goat. A simple seasoning lets the meat’s flavor come through; use cumin or stronger spice blends sparingly if you do not want them to dominate.
Roasted kid goat pairs well with roasted potatoes, rice, or cooked vegetables. A crisp salad or a tangy yogurt sauce provides freshness alongside the rich pan juices and makes the meal feel more balanced.
Store leftover roasted kid goat in a covered container in the refrigerator and eat it within a few days. Reheat only the portion you need until it is steaming hot throughout, rather than warming the same leftovers repeatedly.
Roasted kid goat provides protein, iron, and B vitamins, and roasting does not require deep-frying. It is minimally processed when prepared simply; the amount of added salt and the sides served with it also shape the meal.
Check roasted kid goat at the thickest part with a food thermometer, keeping the probe away from the bone. The meat should reach a safe internal temperature for goat; color alone is not a reliable way to judge doneness.
Vitamins
B12
2.1µg · 88% DV
B3
10.2mg · 64% DV
B2
0.36mg · 28% DV
B6
0.47mg · 28% DV
Minerals
Zinc
6.15mg · 56% DV
Phosphorus
330mg · 47% DV
Selenium
15µg · 27% DV
Iron
4.8mg · 27% DV
Potassium ⭐
510mg · 15% DV
Sodium
108mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 237 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Roasted kid goat is made by roasting the meat of a young goat, a traditional preparation in parts of Turkey and across the Mediterranean. It is commonly seasoned simply with salt, pepper and herbs, then cooked until tender, with a browned exterior and a delicate, mildly gamey flavour. The meat is leaner-tasting than many people expect and is often served as the centrepiece of a shared meal.
In Turkey, it may come with rice pilaf, roasted vegetables and salad; elsewhere, the sides vary with local traditions. It is a protein-rich meat dish with no carbohydrates, providing 27.1 g of protein per 100 g. For a lighter plate, trim visible fat and pair it with plenty of vegetables rather than a rich sauce.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.55g
MONOUNSATURATED
3.15g
POLYUNSATURATED
0.62g
Omega 6:3 ratio 3.4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.