Goat is a popular meat in North African, Middle Eastern, Indian and Mexican cultures. In the United States, the demand for goat meat by ethnic groups and in segments of the mainstream is increasing. The typical goat meat choices are tender, young kid meat as well as the older, hardier and more flavorful adult goat meat. The nutritional value of goat meat provides a variety of dietary benefits.
Protein
The protein content in a 3-oz. serving of goat meat is 23 g, or 46 percent of the 50 g U.S. Food and Drug Administration daily value. The protein contribution of goat meat is slightly less than the 25 g chicken and beef provide. Protein provides the tools necessary for the body to build enzymes and skin and muscle tissue. Obtaining enough protein is rarely a problem for Americans, but acquiring the daily requirement from low-fat sources unfortunately is uncommon.
Fat
A 3-oz. serving of goat meat provides 2.6 g of total fat, or 4 percent of the 65 g daily value. The saturated fat content is .8 g, or 4 percent of the 20 g FDA daily limit. The fat content in goat meat is at least three times lower compared with chicken, beef and pork. It also contains far less saturated fat than the other meat types.
Minerals
The mineral content in 3 oz. of goat meat includes 3.2 mg of iron, or 18 percent of the 18 mg daily value, and 4.5 mg of zinc, or 30 percent of the FDA daily value. Iron is essential for the oxygenation of the body's tissues. Zinc provides a diverse array of functions, including supporting male reproductive health and healing wounds.
Calories
The energy contribution provided by 3 oz. of goat meat is 122 calories, or 6 percent of a standard 2,000-calorie diet. The equivalent portion sizes of other meat types provide between 160 and 180 calories. Including low-calorie foods that provide significant nutrient contributions is important for avoiding obesity and related health disorders, such as cardiovascular disease.
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