Game Meat, Elk, Loin, Separable Lean Only, Cooked, Broiled

Serving Size 100 grams

Nutritional Value and Analysis

Game Meat, Elk, Loin, Separable Lean Only, Cooked, Broiled with a serving size of 100 grams has a total of 167 calories with 3.84 grams of fat. The serving size is equivalent to 100 grams of food and contains 34.56 calories from fat. This item is classified as lamb, veal, and game products foods.

This food is a good source of protein, zinc, niacin, vitamin b-12, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine .

Protein 61% of DV

A serving of 100 grams of game meat, elk, loin, separable lean only, cooked, broiled has 61% of the recommended daily needs of protein.

Zinc 46% of DV

A serving of 100 grams of game meat, elk, loin, separable lean only, cooked, broiled has 46% of the recommended daily needs of zinc.

Niacin 56% of DV

A serving of 100 grams of game meat, elk, loin, separable lean only, cooked, broiled has 56% of the recommended daily needs of niacin.

Vitamin B-12 35% of DV

A serving of 100 grams of game meat, elk, loin, separable lean only, cooked, broiled has 35% of the recommended daily needs of vitamin b-12.

Tryptophan 85% of DV

A serving of 100 grams of game meat, elk, loin, separable lean only, cooked, broiled has 85% of the recommended daily needs of tryptophan.

Threonine 96% of DV

A serving of 100 grams of game meat, elk, loin, separable lean only, cooked, broiled has 96% of the recommended daily needs of threonine.

Isoleucine 105% of DV

A serving of 100 grams of game meat, elk, loin, separable lean only, cooked, broiled has 105% of the recommended daily needs of isoleucine.

Leucine 83% of DV

A serving of 100 grams of game meat, elk, loin, separable lean only, cooked, broiled has 83% of the recommended daily needs of leucine.

Lysine 102% of DV

A serving of 100 grams of game meat, elk, loin, separable lean only, cooked, broiled has 102% of the recommended daily needs of lysine.

Methionine 61% of DV

A serving of 100 grams of game meat, elk, loin, separable lean only, cooked, broiled has 61% of the recommended daily needs of methionine.

Phenylalanine 53% of DV

A serving of 100 grams of game meat, elk, loin, separable lean only, cooked, broiled has 53% of the recommended daily needs of phenylalanine.

Tyrosine 40% of DV

A serving of 100 grams of game meat, elk, loin, separable lean only, cooked, broiled has 40% of the recommended daily needs of tyrosine.

Valine 92% of DV

A serving of 100 grams of game meat, elk, loin, separable lean only, cooked, broiled has 92% of the recommended daily needs of valine.

Histidine 105% of DV

A serving of 100 grams of game meat, elk, loin, separable lean only, cooked, broiled has 105% of the recommended daily needs of histidine.

Nutrition Facts

Serving Size 100g (about 3.52 oz)

Amount Per Serving
Calories 167 Calories from Fat 35
% Daily Value*
Total Fat 3.8g 6%
Saturated Fat 1.5g 8%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 54mg 2%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 31g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 22%

* Percent Daily Values are based on a 2,000 calorie diet.

Vitamins

NutrientAmountDV %
Vitamin A0 IU0%
Vitamin A, RAE0 µg0%
Alpha Carotene0 µg-
Beta Carotene0 µg-
Beta Cryptoxanthin0 µg-
Lutein + zeaxanthin0 µg-
Lycopene0 µg-
Vitamin B-120.83 µg35%
Vitamin B-60.47 mg28%
Vitamin C0 mg0%
Vitamin E0.56 mg4%

Vitamins are organic compounds required by your body to grow and develop normally. A balanced diet with a variety of foods is the best way to get the 13 different vitamins that your body requires.

Carbohydrates

NutrientAmountDV %
Carbohydrate0 g0%
Sugars0 g0%
Fiber0 g0%

Carbohydrates, also known as carbs, saccharides, sugars or starches are the most abundant food source and a key form of energy for your body. Once ingested your body transforms carbohydrates into glucose which is used by your body as an energy source for your cells, tissues and organs.

Fats & Fatty Acids

NutrientAmountDV %
Fat3.84 g6%
Saturated Fats1.51 g8%
→ Butyric Acid0 g-
→ Caproic Acid0 g-
→ Caprylic Acid0 g-
→ Capric Acid0 g-
→ Lauric Acid0 g-
→ Myristic Acid0.15 g-
→ Palmitic Acid0.88 g-
→ Stearic Acid0.43 g-
→ Arachidic Acid0 g-
→ Behenic Acid0 g-
Monounsaturated Fats1.09 g-
→ Myristoleic Acid0.05 g-
→ Pentadecenoic Acid0 g-
→ Palmitoleic Acid0.3 g-
→ Heptadecenoic Acid0.02 g-
→ Oleic Acid 0.72 g-
→ Gadoleic Acid0.01 g-
Polyunsaturated Fats0.18 g-
→ Linolenic Acid (18:2)0.11 g-
→ Linolenic Acid (18:3)0.03 g-
→ Gamma-linolenic Acid0 g-
→ Eicosadienoic Acid (20:2)0 g-
→ Eicosadienoic Acid (20:3)0 g-
→ Arachidonic Acid0.03 g-

Fat is important in your diet because it gives you energy and helps your body absorb vitamins. Fat is stored in your body in the form of fatty acids. Fatty acids are classified in three different types or families: saturated, monounsaturated and polyunsaturated.

Proteins & Amino Acids

NutrientAmountDV %
Protein31 g61%
→ Alanine1.73 g-
→ Arginine1.85 g-
→ Aspartic acid2.6 g-
→ Cystine0.3 g-
→ Glutamic acid4.4 g-
→ Glycine1.58 g-
→ Histidine0.96 g105%
→ Hydroxyproline0.29 g-
→ Isoleucine1.3 g105%
→ Leucine2.31 g83%
→ Lysine2.53 g102%
→ Methionine0.76 g61%
→ Phenylalanine1.14 g53%
→ Proline1.32 g-
→ Serine1.11 g-
→ Threonine1.25 g96%
→ Tryptophan0.28 g85%
→ Tyrosine0.97 g40%
→ Valine1.44 g92%

Proteins are present in every cell of your body and are crucial to build and maintain your bones, muscles and skin. Sources of proteins include meat, dairy products, nuts, beans and some grains. It is important to eat foods with the appropriate amount of dietary protein every day because your body does not store protein in the same way fats and carbohydrates are stored.

Minerals

NutrientAmountDV %
Calcium5 mg0%
Copper0.17 mg19%
Iron3.96 mg22%
Magnesium28 mg7%
Manganese0.01 mg0%
Phosphorus256 mg20%
Potassium404 mg9%
Selenium10.5 µg19%
Sodium54 mg2%
Zinc5.1 mg46%

Minerals are chemical elements required by your body to grow and stay healthy. There are two kinds of minerals: macrominerals and trace minerals. Macrominerals are needed by your body needs in larger amounts, while trace minerals are needed by your body in small amounts.

Sterols

NutrientAmountDV %
Cholesterol75 mg25%

Cholesterol is a fat like chemical compound that your body requires to build cell membranes and to produce vitamin D and hormones like estrogen and testosterone. Although your body makes all the cholesterol it needs, this nutrient is commonly found in foods like meat, eggs and cheese.

Miscellaneous

NutrientAmountDV %
Alcohol0 g-
Ash1.14 g-
Caffeine0 mg-
Theobromine0 mg-
Water64.5 g-

Calories Burn off Time

How long would it take to burn off Game Meat, Elk, Loin, Separable Lean Only, Cooked, Broiled with 167calories? A brisk walk for 36 minutes, jogging for 17 minutes, or hiking for 28 minutes will help your burn off the calories in game meat, elk, loin, separable lean only, cooked, broiled.

Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.

Physical ActivityBurn Off Time
Bicycling - 10 mph or less35 minutes
Dancing30 minutes
Golfing30 minutes
Hiking28 minutes
Light Gardening30 minutes
Stretching56 minutes
Walking - 3.5 mph36 minutes
Weight Training - light workout46 minutes
Aerobics21 minutes
Basketball23 minutes
Bicycling - 10 mph or more17 minutes
Running - 5 mph17 minutes
Swimming20 minutes
Walking - 4.5 mph22 minutes
Weight Training - vigorous workout23 minutes
Footnotes

Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
Nutrition data based on the USDA National Nutrient Database for Standard Reference, Release 28.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.

Dietary Recommendations

A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:

  • Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
  • A variety of whole fruits
  • Grains with at least half of which are whole grains
  • Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
  • Protein foods, including seafood, lean meats and poultry, eggs and nuts
  • Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium