Ostrich, Top Loin, Cooked
Serving Size 100 grams
Nutritional Value and Analysis
Ostrich, Top Loin, Cooked with a serving size of 100 grams has a total of 155 calories with 3.87 grams of fat. The serving size is equivalent to 100 grams of food and contains 34.83 calories from fat. This item is classified as poultry products foods.
This food is a good source of protein, zinc, selenium, niacin, vitamin b-6, vitamin b-12, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in cholesterol.
Protein 55% of DV
A serving of 100 grams of ostrich, top loin, cooked has 55% of the recommended daily needs of protein.
Zinc 43% of DV
A serving of 100 grams of ostrich, top loin, cooked has 43% of the recommended daily needs of zinc.
Selenium 67% of DV
A serving of 100 grams of ostrich, top loin, cooked has 67% of the recommended daily needs of selenium.
Niacin 44% of DV
A serving of 100 grams of ostrich, top loin, cooked has 44% of the recommended daily needs of niacin.
Vitamin B-6 32% of DV
A serving of 100 grams of ostrich, top loin, cooked has 32% of the recommended daily needs of vitamin b-6.
Vitamin B-12 257% of DV
A serving of 100 grams of ostrich, top loin, cooked has 257% of the recommended daily needs of vitamin b-12.
Tryptophan 76% of DV
A serving of 100 grams of ostrich, top loin, cooked has 76% of the recommended daily needs of tryptophan.
Threonine 95% of DV
A serving of 100 grams of ostrich, top loin, cooked has 95% of the recommended daily needs of threonine.
Isoleucine 108% of DV
A serving of 100 grams of ostrich, top loin, cooked has 108% of the recommended daily needs of isoleucine.
Leucine 82% of DV
A serving of 100 grams of ostrich, top loin, cooked has 82% of the recommended daily needs of leucine.
Lysine 100% of DV
A serving of 100 grams of ostrich, top loin, cooked has 100% of the recommended daily needs of lysine.
Methionine 64% of DV
A serving of 100 grams of ostrich, top loin, cooked has 64% of the recommended daily needs of methionine.
Phenylalanine 54% of DV
A serving of 100 grams of ostrich, top loin, cooked has 54% of the recommended daily needs of phenylalanine.
Tyrosine 38% of DV
A serving of 100 grams of ostrich, top loin, cooked has 38% of the recommended daily needs of tyrosine.
Valine 89% of DV
A serving of 100 grams of ostrich, top loin, cooked has 89% of the recommended daily needs of valine.
Histidine 78% of DV
A serving of 100 grams of ostrich, top loin, cooked has 78% of the recommended daily needs of histidine.
Cholesterol 31% of DV
A serving of 100 grams of ostrich, top loin, cooked has 31% of the recommended daily intake of cholesterol.
Serving Size 100g (about 3.52 oz)
|Amount Per Serving|
|Calories 155||Calories from Fat 35|
|% Daily Value*|
|Total Fat 3.9g||6%|
|Saturated Fat 1.3g||7%|
|Trans Fat 0.13g|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 0%||Iron 18%|
* Percent Daily Values are based on a 2,000 calorie diet.
|Vitamin A||0 IU||0%|
|→ Vitamin A, RAE||0 µg||0%|
|→ Alpha Carotene||0 µg||-|
|→ Beta Carotene||0 µg||-|
|→ Beta Cryptoxanthin||0 µg||-|
|→ Lutein + zeaxanthin||0 µg||-|
|→ Lycopene||0 µg||-|
|Vitamin B-12||6.17 µg||257%|
|Vitamin B-6||0.54 mg||32%|
|Vitamin C||0 mg||0%|
|Vitamin E||0.23 mg||2%|
|Vitamin K||3.4 µg||3%|
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, 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
|Saturated Fats||1.32 g||7%|
|→ Butyric Acid||0 g||-|
|→ Caproic Acid||0 g||-|
|→ Caprylic Acid||0 g||-|
|→ Capric Acid||0 g||-|
|→ Lauric Acid||0 g||-|
|→ Myristic Acid||0.03 g||-|
|→ Palmitic Acid||0.92 g||-|
|→ Stearic Acid||0.37 g||-|
|Monounsaturated Fats||1.27 g||-|
|→ Palmitoleic Acid||0.25 g||-|
|→ Oleic Acid||1.02 g||-|
|→ Gadoleic Acid||0 g||-|
|→ Erucic Acid||0 g||-|
|Polyunsaturated Fats||0.38 g||-|
|→ Linolenic Acid (18:2)||0.28 g||-|
|→ Linolenic Acid (18:3)||0.02 g||-|
|→ Parinaric Acid||0 g||-|
|→ Arachidonic Acid||0.08 g||-|
|→ Eicosapentaenoic Acid (EPA)||0 g||-|
|→ Docosapentaenoic Acid (DPA)||0 g||-|
|→ Docosahexaenoic Acid (DHA)||0 g||-|
|Trans Fats||0.13 g||1%|
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
|→ Alanine||1.8 g||-|
|→ Arginine||1.92 g||-|
|→ Aspartic acid||2.63 g||-|
|→ Cystine||0.29 g||-|
|→ Glutamic acid||4.31 g||-|
|→ Glycine||1.88 g||-|
|→ Histidine||0.71 g||78%|
|→ Hydroxyproline||0.5 g||-|
|→ Isoleucine||1.34 g||108%|
|→ Leucine||2.29 g||82%|
|→ Lysine||2.48 g||100%|
|→ Methionine||0.79 g||64%|
|→ Phenylalanine||1.16 g||54%|
|→ Proline||1.47 g||-|
|→ Serine||1.13 g||-|
|→ Threonine||1.23 g||95%|
|→ Tryptophan||0.25 g||76%|
|→ Tyrosine||0.91 g||38%|
|→ Valine||1.39 g||89%|
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 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.
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.
Calories Burn off Time
How long would it take to burn off Ostrich, Top Loin, Cooked with 155calories? A brisk walk for 34 minutes, jogging for 16 minutes, or hiking for 26 minutes will help your burn off the calories in ostrich, top loin, cooked.
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 Activity||Burn Off Time|
|Bicycling - 10 mph or less||32 minutes|
|Light Gardening||28 minutes|
|Walking - 3.5 mph||34 minutes|
|Weight Training - light workout||43 minutes|
|Bicycling - 10 mph or more||16 minutes|
|Running - 5 mph||16 minutes|
|Walking - 4.5 mph||20 minutes|
|Weight Training - vigorous workout||21 minutes|
Similar Food Items to Ostrich, Top Loin, Cooked
|Ostrich, Outside Strip, Cooked||156||3.83g||28.55g||0g|
|Ostrich, Oyster, Cooked||159||3.97g||28.81g||0g|
|Ostrich, Oyster, Raw||125||3.67g||21.55g||0g|
|Ostrich, Round, Raw||116||2.4g||21.99g||0g|
|Ostrich, Tenderloin, Raw||123||3.19g||22.07g||0g|
|Ostrich, Tip Trimmed, Cooked||145||2.57g||28.49g||0g|
|Ostrich, Tip Trimmed, Raw||114||2.3g||21.85g||0g|
|Ostrich, Top Loin, Raw||119||2.95g||21.67g||0g|
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.
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