Super source
Protein
23.2 g · 46% DV target
Goat is a lean, versatile red meat that serves as a primary protein source for much of the world's population, particularly across Africa, Asia, and the Caribbean.
Goat meat is notably leaner than beef or lamb, containing significantly less total fat and saturated fat per serving while maintaining a similar protein profile.
It has a higher concentration of iron and potassium relative to many other common red meats, which are essential for oxygen transport and fluid balance.
The meat contains a high proportion of unsaturated fatty acids, which are generally associated with better cardiovascular outcomes when they replace saturated fats in the diet.
Because goat is lower in intramuscular fat (marbling), it requires slow, moist-heat cooking methods like braising or stewing to prevent the muscle fibres from becoming tough.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
23.2 g · 46% DV target
0.44 mg · 34% DV target
4.41 mg · 28% DV target
2.09 μg · 87% DV target
2.85 mg · 16% DV target
4.12 mg · 37% DV target
No diet tags available.
Keep in the coldest part of the fridge.
Wrap tightly to prevent freezer burn.
Goats are efficient browsers that can thrive on marginal land unsuitable for other livestock. [1]
Goat meat, often called chevon or mutton depending on the animal's age, accounts for approximately 60% of the red meat consumed worldwide.