Pheasant, meat only
Category: Poultry Products Parts: Breast Method: Raw
Nutrition Highlights
Serving Size
Calories
113
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Protein | 83 (73.4%) |
| Fat | 25 (22.0%) |
| Total | 113 (100%) |
Serving: 3 oz [85g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 62 (72.4%) |
| Protein | 21 (24.4%) |
| Fat | 2.8 (3.3%) |
| Ash | 1.1 (1.3%) |
| Total | 85 (100%) |
Serving: 3 oz [85g]
Benefits
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Pheasant meat is low in fat and calories. A 3.5 ounce serving has only 112 calories and 3 grams of fat
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It is high in protein, with the same serving providing 23 grams of protein. The protein in pheasant supports muscle growth and maintenance
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Pheasant is a good source of niacin, also called vitamin B3. Niacin assists in converting food into energy and supports nerve and digestive health
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It contains selenium, a mineral with powerful antioxidant effects that may help protect cells from damage. Just half a breast provides 14% of the Daily Value for selenium
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Eating pheasant can be a good way to increase intake of high quality lean meat while enjoying a lower-calorie option compared to many other meats
Risks
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Raw pheasant meat may contain salmonella or other bacteria which can cause food poisoning if undercooked or eaten raw
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Raw pheasant meat is low in calories but high in protein. Cooking is needed to make the protein bioavailable
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Raw pheasant meat contains no fiber and little vitamins/minerals. Cooking allows more nutrients to be absorbed
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Raw pheasant meat contains cholesterol and saturated fat. Portion size should be moderate for a heart-healthy diet
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Allergens in raw pheasant meat like feathers or droppings may cause allergic reactions in sensitive individuals
Additional Information
Pheasant breast, meat only, raw, is a unique and flavorful protein source that offers various nutritional benefits. Pheasant is a game bird often hunted for its meat, which is lean and low in fat. Here, we will discuss the nutritional advantages and potential risks associated with consuming raw pheasant breast.
Nutritional Benefits:
1. High-quality protein: Pheasant breast is an excellent source of high-quality protein, providing all the essential amino acids necessary for various bodily functions. Protein is essential for muscle growth, tissue repair, and the production of enzymes and hormones.
2. Low in fat: Pheasant breast is relatively low in fat, particularly saturated fat. This makes it a healthier alternative to other meats, especially when compared to fatty cuts of beef or pork. A low-fat diet can help reduce the risk of cardiovascular diseases and maintain a healthy weight.
3. Rich in vitamins and minerals: Pheasant breast contains several essential vitamins and minerals, including B vitamins (such as niacin and riboflavin), vitamin E, zinc, selenium, and phosphorus. These nutrients play crucial roles in energy metabolism, immune function, cell growth, and overall health.
4. Antioxidant properties: Pheasant meat, like other game meats, is known to have antioxidant properties due to its higher levels of vitamin E and selenium. Antioxidants help protect the body against oxidative stress, which can contribute to chronic diseases and aging.
5. Low in carbohydrates: For individuals following a low-carbohydrate diet or managing conditions such as diabetes, pheasant breast can be a suitable choice. It contains minimal carbohydrates, making it a favorable option for those aiming to control their blood sugar levels.
Potential Risks:
1. Bacterial contamination: Consuming raw pheasant breast poses a risk of bacterial contamination, including salmonella and campylobacter. These bacteria can cause foodborne illnesses, leading to symptoms like diarrhea, abdominal pain, and fever. It is crucial to cook pheasant thoroughly to eliminate any potential pathogens.
2. Parasitic infections: Raw pheasant meat may contain parasites such as trichinella or toxoplasma. These parasites can cause severe health issues if not destroyed during the cooking process. Freezing the meat at appropriate temperatures before consumption can help reduce the risk of parasitic infections.
3. Allergic reactions: Some individuals may have allergies or sensitivities to poultry, including pheasant. Allergic reactions can range from mild symptoms like itching and hives to more severe reactions such as difficulty breathing or anaphylaxis. If you have known poultry allergies, it is best to avoid consuming pheasant.
4. Nutrient loss: Raw meat, including pheasant breast, may have a higher risk of nutrient loss compared to cooked meat. Cooking can enhance the bioavailability of certain nutrients, making them easier for the body to absorb. Therefore, consuming raw pheasant breast may result in lower nutrient absorption.
In conclusion, raw pheasant breast, meat only, offers several nutritional benefits, including being a high-quality protein source, low in fat, and rich in vitamins and minerals. However, it is essential to consider potential risks such as bacterial contamination, parasitic infections, allergic reactions, and nutrient loss. To ensure food safety and maximize nutritional benefits, it is recommended to cook pheasant thoroughly before consumption.