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High-protein source of B vitamins and selenium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
184
KCAL / 100G
Carbs
0g
· 0%
Protein
27.3g
· 60%
Fat
8.2g
· 40%
Fiber
0g
Vitamins
B3
7.5mg · 47% DV
B6
0.4mg · 24% DV
B5
1.02mg · 20% DV
B2
0.19mg · 15% DV
Minerals
Selenium
25.5µg · 46% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
255mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.2g
MONOUNSATURATED
3.32g
POLYUNSATURATED
1.67g
Omega 6:3 ratio 29.6:1
Above the ideal 4:1 (29.6:1).
A 100g serving contains 184 calories. This makes it easy to estimate portions based on weight.
Yes. It provides 27.3g of protein per 100g, making it a protein-rich meat option.
No. It contains 0g of carbohydrates per 100g.
Yes, it is compatible with keto. Its 0g carbs per 100g make it a strong fit for low-carb eating patterns.
It contains 8.2g of fat per 100g. So while it is not fat-free, protein is still the dominant macronutrient.
Its glycemic index is 0. Since it has no carbohydrates, it is often considered a zero-GI food.
Yes. It is listed as compatible with Mediterranean and Paleo diets, and also fits omnivore, flexitarian, carnivore, ketovore, keto, and gluten-free patterns.
Its 27.3g of protein per 100g may help with satiety. The zero-carb profile can also be useful when planning macros.
It is classified as minimally processed. That can appeal to people looking for simpler meat choices.
No. It has 0g of fiber per 100g, which is typical for foods in the meat category.
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Nutrition data compiled from USDA FoodData Central and scientific sources.