Baby Goat Meat / Chevon – Nutrition Facts

Baby Goat Meat / Chevon is a good source of Niacin, Vitamin B12, Iron, Phosphorus, Copper and Selenium, and a very good source of Protein, Riboflavin and Zinc.

Call 8884 3332 73 for Fresh Quality Goat Meat in Bangalore.

Youth Goat / Chevon

Baby Goat / Chevon

Baby Goat meat / Chevon is actually lower in calories, total fat, saturated fat, and cholesterol than not just lamb, pork and beef meats, but also turkey and chicken meat. This makes goat meat the healthiest red meat, even better than turkey and chicken.

Nutrition Facts – Goat, roasted
Amount Per 100 grams
Calories 143
% Daily Value*
Total Fat 3 g 4.00%
   Saturated fat 0.9 g 4.00%
   Polyunsaturated fat 0.2 g
   Monounsaturated fat 1.4 g
Cholesterol 75 mg 25.00%
Sodium 86 mg 3.00%
Potassium 405 mg 11.00%
Total Carbohydrate 0 g 0.00%
   Dietary fiber 0 g 0.00%
   Sugar 0 g
Protein 27 g 54.00%
Vitamin A 0.00% Vitamin C 0.00%
Calcium 1.00% Iron 20.00%
Vitamin D 0.00% Vitamin B-6 0.00%
Vitamin B-12 20.00% Magnesium 0.00%

Call 8884 3332 73 for Fresh Quality Goat Meat in Bangalore.

Nutrition Values of Chicken

Nutrition Facts : Chicken Meat (100 g) – Total Calories 219

Total Fat : 13 g

  • Saturated fat : 3.5 g
  • Polyunsaturated fat : 2.7 g
  • Monounsaturated fat : 4.9 g

Cholesterol : 78 mg
Sodium : 67 mg
Potassium : 166 mg
Total Carbohydrate : 0 g
Protein : 25 g

  • Vitamin A
  • Calcium
  • Vitamin B-12
  • Iron
  • Vitamin B-6
  • Magnesium

Lamb Vs. Mutton

Lamb, hogget, and mutton are the meat of domestic sheep. The meat of a sheep in its first year is lamb; that of a juvenile sheep older than one year is hogget; and the meat of an adult sheep is mutton. Lamb is a sheep less than a year old, typically slaughtered between the ages of 4 and 12 months. And the mutton has a much stronger flavor.

Color is a good indicator of age. The lighter the color, the younger the meat. Baby lamb should be pale pink. Regular lamb is pinkish-red. When selecting lamb, take into consideration the tenderness of the cut so you will know how to cook it. Tender cuts require fast cooking over moderate to high heat, while less tender cuts are better for braising and stews.

Tender cuts of lamb include,

  • Rib: Roasts (rib, rack, crown), chops (rib, Frenched rib)
  • Loin: Roasts (loin, double loin), chops (loin, kidney)
  • Leg: Leg of lamb or mutton, leg chop or steak, cubes for kebabs

Less tender cuts of lamb include (longer cooking time),

  • Neck: Neck slices
  • Shoulder: Roasts (rolled, cushion, square shoulder), chops (blade, arm), stew lamb or mutton, ground lamb or mutton
  • Breast: Roasts for stuffing, riblets (stew lamb or mutton)
  • Shank: lamb or mutton shanks

Nutrition Facts
Lamb, 1/4″ fat (100 g) – Total Calories : 267

Total Fat : 22 g

  • Saturated fat : 9 g
  • Polyunsaturated fat : 1.7 g
  • Monounsaturated fat : 9 g

Cholesterol : 72 mg
Sodium : 58 mg
Potassium : 230 mg
Total Carbohydrate : 0 g
Protein 17 g

  • Calcium
  • Vitamin B-12
  • Iron
  • Vitamin B-6
  • Magnesium