Ostrich Carpaccio
Ostrich Carpaccio is a modern, lean alternative to traditional beef carpaccio, featuring paper-thin slices of raw ostrich meat. It is typically seasoned with olive oil, lemon juice, capers, and fresh herbs like arugula or parsley, often served as an elegant appetizer. The dish reflects a contemporary culinary trend, often found in gourmet restaurants in Europe and North America.
🍽️ Nutrition at a glance
This dish is exceptionally high in protein and very low in fat and carbohydrates, making it a nutrient-dense, lean choice. A typical serving provides a significant amount of iron and B vitamins, with a calorie count generally between 150-200 kcal.
Nutrition breakdown
| Calories | 165 kcal |
| Protein | 32 g |
| Carbs | 0 g |
| Fat | 3.5 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 75 mg |
| Iron | 4.5 mg |
| Niacin (B3) | 7.0 mg |
| Vitamin B12 | 5.0 mcg |
| Zinc | 4.0 mg |
| Selenium | 30 mcg |
| Phosphorus | 280 mg |
| Potassium | 350 mg |
| Riboflavin (B2) | 0.3 mg |
Per 4 oz (113 g) · estimated, varies by recipe
💡 What's interesting
Ostrich meat is nutritionally unique as it's one of the red meats with the lowest fat content, often compared to skinless chicken breast in terms of leanness. Culturally, it represents a fusion of the classic Italian carpaccio preparation with a non-traditional, sustainable protein source.
