Game is wild, natural and free range and if you are looking for something low in fat and cholesterol, game is a delicious and healthy alternative to many other red meats.
Results from research commissioned by the Game-to-Eat campaign*, suggest that there are real health benefits to eating game. Venison is high in protein, low in saturated fatty acids and contains higher levels of iron than any other red meat. Pheasant and partridge also contain a high level of iron, protein, vitamin B(6) and selenium, which helps to protect cells from damage caused by free radicals.
* Leatherhead Food International Research 2006
Nutritional analysis of raw meat samples
| |
Partridge
|
Pheasant
|
Venison
|
Lamb
|
Beef
|
Turkey
|
Chicken
|
|
Energy (kcal/100g)
|
112
|
119
|
104
|
172
|
191
|
111
|
105
|
|
Energy (kJ/100g)
|
476
|
505
|
442
|
720
|
800
|
469
|
443
|
|
Protein (g/100g)
|
25.8
|
27.1
|
23.4
|
20.8
|
23.1
|
25.2
|
20.1
|
|
Fat (g/100g)
|
1
|
1.2
|
1
|
9.9
|
11
|
1.1
|
1.5
|
|
Cholesterol (mg/100g)
|
85
|
66
|
85
|
90
|
99
|
65
|
90
|
|
Saturated fatty acids (g/100g)
|
0
|
0.39
|
0
|
4.75
|
4.39
|
0
|
0.5
|
|
MUFA (g/100g)
|
0
|
0.54
|
0
|
3.76
|
5.31
|
0
|
0.58
|
|
PUFA (g/100g)
|
0
|
0.21
|
0
|
0.96
|
0.81
|
0
|
0.35
|
|
Vit B1 (mg/100g)
|
0.03
|
0.023
|
0.021
|
0.052
|
0.039
|
0.073
|
0.15
|
|
Vit B2 (mg/100g)
|
0.015
|
0.019
|
0.011
|
0.022
|
0.033
|
0.013
|
0.012
|
|
Vit B3 (mg/100g)
|
2.67
|
3.77
|
1.64
|
7.62
|
9.34
|
5.75
|
6.3
|
|
Vit B6 (mg/100g)
|
0.13
|
0.061
|
0.061
|
0.053
|
0.074
|
0.11
|
0.11
|
|
Vit B12 (ug/100g)
|
|
|
0.94
|
0.57
|
0.34
|
|
|
|
Vit D3 (ug/100g)
|
|
|
|
|
|
0.12
|
|
|
Iron (mg/100g)
|
0.7
|
1
|
2.4
|
1.6
|
1.4
|
0.2
|
0.2
|
|
Sodium (mg/100g)
|
37
|
40
|
44
|
43
|
49
|
64
|
37
|
|
Zinc (mg/100g)
|
0.7
|
0.8
|
1.8
|
2.5
|
3.5
|
1.2
|
0.5
|
|
Selenium (mg/kg)
|
0.43
|
0.37
|
0.04
|
0.08
|
0.04
|
0.1
|
0.1
|
|
Ash (g/100g)
|
1.1
|
1.2
|
1.2
|
1.1
|
1
|
1.2
|
1.2
|
|
Total solids (g/100g)
|
27.1
|
28.8
|
26
|
31.5
|
34.7
|
26.6
|
25.5
|
Further to the high nutritional value of wild game, is the knowledge that no added substances have been added to the meat.