Guest guest Posted October 27, 2001 Report Share Posted October 27, 2001 Thanks for the info. I thought before that I would count it like beef. In my case, I like it better than beef or other meats by far. > Even if you're on the right track - > you'll get run over if you just sit there. > > > Now that it's deer season (in NJ anyway) I thought this might be of some interest to someone . > I like beef a whole lot better than venison, but venison is a lot less points! > > 1 lb. Cooked ground beef = 34 points > 1 lb. cooked lean gr beef = 31 points > 1 lb. cooked ground turkey = 26.5 points > 1 lb. cooked lean gr turkey = 21 points > 1 lb. cooked venison = 15.5 points > > I use it casseroles, spaghetti, meatloaf, etc. It really brings down the points! > > Holly > > Holly Banff > Tupperware Consultant > " Visit my web site at http://my.tupperware.com/hollybanff > for a look at all the new products that Tupperware has to offer! " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2001 Report Share Posted October 28, 2001 Unless his friend adds the fat for his own purposes, I've never heard of added pork fat. I found some nutritional values of ground meat... COMPARISON OF NUTRITIONAL INFORMATION NUTRITIONAL COMPOSITION OF GROUND MEATS Serving size: Per 100 Grams (3.5 oz.) of cooked product RDI5 Venison1 Ostrich1 Emu1 Bison1 Beef2 Turkey2 Elk1 Protein gm 50 26.5 26.2 28.4 24.2 25.0 27.4 26.6 Fat gm <654 8.2 7.1 4.7 14.8 16.4 13.2 8.4 % Saturated Fat3 __ 52 30 25 44 39 26 48 Cholesterol mg <300 98 83 87 85 81 102 78 Calories kcal __ 189 175 164 237 255 235 190 Iron mg 18 3.4 3.4 5.0 3.1 2.4 1.9 3.3 Copper mg 2 ..13 ..14 ..24 ..21 ..09 ..09 ..14 Sodium mg <2400 78 80 65 67 70 107 85 Magnesium mg 420 23.9 22.6 28.7 19.8 21 24 23.7 Manganese mg __ ..013 ..017 ..030 ..010 ..016 ..020 ..011 Phosphorus mg 1000 228 224 269 184 160 196 221 Potassium mg __ 364 323 375 306 312 270 354 Selenium mcg __ 10 34 44 35 19 37 17 Zinc mg 15 5.2 4.3 4.6 4.3 5.4 2.9 6.6 Folic Acid mcg 420 8.2 14 9 15.1 9 7 7.7 Vitamin B12 mcg 6 2.3 5.7 8.5 2.3 2.0 ..33 2.6 Vitamin B6 mg 2 ..47 ..50 ..83 ..37 ..27 ..39 ..42 Thiamin mg 1.2 ..50 ..21 ..32 ..12 ..06 ..05 ..13 Niacin mg 16 9.3 6.6 8.9 4.9 4.7 4.8 5.3 Riboflavin mg 1.3 ..33 ..27 ..55 ..26 ..26 ..17 ..32 Red and enlarged areas indicate most desired in that classification (gm=grams, mg=milligrams, mcg=micrograms, Kcal=kilocalories) 1 = Source; University of Wisconsin-Madison, June 2000, Alternative Meat Study funded by USDA 2 = Source: United States Department of Agriculture Nutrient Database for Standard Reference 3 = percent of fat composed of saturated fatty acids 4 = Based upon 2000 calorie diet 5 = Reference Daily Intake (National Academy of Sciences) They didn't use the leanest beef available for this chart but it gives you a good idea of the differences!! Hope this helps!! ~~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2001 Report Share Posted October 28, 2001 Unless his friend adds the fat for his own purposes, I've never heard of added pork fat. I found some nutritional values of ground meat... COMPARISON OF NUTRITIONAL INFORMATION NUTRITIONAL COMPOSITION OF GROUND MEATS Serving size: Per 100 Grams (3.5 oz.) of cooked product RDI5 Venison1 Ostrich1 Emu1 Bison1 Beef2 Turkey2 Elk1 Protein gm 50 26.5 26.2 28.4 24.2 25.0 27.4 26.6 Fat gm <654 8.2 7.1 4.7 14.8 16.4 13.2 8.4 % Saturated Fat3 __ 52 30 25 44 39 26 48 Cholesterol mg <300 98 83 87 85 81 102 78 Calories kcal __ 189 175 164 237 255 235 190 Iron mg 18 3.4 3.4 5.0 3.1 2.4 1.9 3.3 Copper mg 2 ..13 ..14 ..24 ..21 ..09 ..09 ..14 Sodium mg <2400 78 80 65 67 70 107 85 Magnesium mg 420 23.9 22.6 28.7 19.8 21 24 23.7 Manganese mg __ ..013 ..017 ..030 ..010 ..016 ..020 ..011 Phosphorus mg 1000 228 224 269 184 160 196 221 Potassium mg __ 364 323 375 306 312 270 354 Selenium mcg __ 10 34 44 35 19 37 17 Zinc mg 15 5.2 4.3 4.6 4.3 5.4 2.9 6.6 Folic Acid mcg 420 8.2 14 9 15.1 9 7 7.7 Vitamin B12 mcg 6 2.3 5.7 8.5 2.3 2.0 ..33 2.6 Vitamin B6 mg 2 ..47 ..50 ..83 ..37 ..27 ..39 ..42 Thiamin mg 1.2 ..50 ..21 ..32 ..12 ..06 ..05 ..13 Niacin mg 16 9.3 6.6 8.9 4.9 4.7 4.8 5.3 Riboflavin mg 1.3 ..33 ..27 ..55 ..26 ..26 ..17 ..32 Red and enlarged areas indicate most desired in that classification (gm=grams, mg=milligrams, mcg=micrograms, Kcal=kilocalories) 1 = Source; University of Wisconsin-Madison, June 2000, Alternative Meat Study funded by USDA 2 = Source: United States Department of Agriculture Nutrient Database for Standard Reference 3 = percent of fat composed of saturated fatty acids 4 = Based upon 2000 calorie diet 5 = Reference Daily Intake (National Academy of Sciences) They didn't use the leanest beef available for this chart but it gives you a good idea of the differences!! Hope this helps!! ~~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2001 Report Share Posted October 28, 2001 Unless his friend adds the fat for his own purposes, I've never heard of added pork fat. I found some nutritional values of ground meat... COMPARISON OF NUTRITIONAL INFORMATION NUTRITIONAL COMPOSITION OF GROUND MEATS Serving size: Per 100 Grams (3.5 oz.) of cooked product RDI5 Venison1 Ostrich1 Emu1 Bison1 Beef2 Turkey2 Elk1 Protein gm 50 26.5 26.2 28.4 24.2 25.0 27.4 26.6 Fat gm <654 8.2 7.1 4.7 14.8 16.4 13.2 8.4 % Saturated Fat3 __ 52 30 25 44 39 26 48 Cholesterol mg <300 98 83 87 85 81 102 78 Calories kcal __ 189 175 164 237 255 235 190 Iron mg 18 3.4 3.4 5.0 3.1 2.4 1.9 3.3 Copper mg 2 ..13 ..14 ..24 ..21 ..09 ..09 ..14 Sodium mg <2400 78 80 65 67 70 107 85 Magnesium mg 420 23.9 22.6 28.7 19.8 21 24 23.7 Manganese mg __ ..013 ..017 ..030 ..010 ..016 ..020 ..011 Phosphorus mg 1000 228 224 269 184 160 196 221 Potassium mg __ 364 323 375 306 312 270 354 Selenium mcg __ 10 34 44 35 19 37 17 Zinc mg 15 5.2 4.3 4.6 4.3 5.4 2.9 6.6 Folic Acid mcg 420 8.2 14 9 15.1 9 7 7.7 Vitamin B12 mcg 6 2.3 5.7 8.5 2.3 2.0 ..33 2.6 Vitamin B6 mg 2 ..47 ..50 ..83 ..37 ..27 ..39 ..42 Thiamin mg 1.2 ..50 ..21 ..32 ..12 ..06 ..05 ..13 Niacin mg 16 9.3 6.6 8.9 4.9 4.7 4.8 5.3 Riboflavin mg 1.3 ..33 ..27 ..55 ..26 ..26 ..17 ..32 Red and enlarged areas indicate most desired in that classification (gm=grams, mg=milligrams, mcg=micrograms, Kcal=kilocalories) 1 = Source; University of Wisconsin-Madison, June 2000, Alternative Meat Study funded by USDA 2 = Source: United States Department of Agriculture Nutrient Database for Standard Reference 3 = percent of fat composed of saturated fatty acids 4 = Based upon 2000 calorie diet 5 = Reference Daily Intake (National Academy of Sciences) They didn't use the leanest beef available for this chart but it gives you a good idea of the differences!! Hope this helps!! ~~ Quote Link to comment Share on other sites More sharing options...
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