Australia — FSANZ AFCD
Kangaroo, tail, raw
Per-100 g nutrient composition · Meat, poultry and game products and dishes.
A neutral nutrient reference — not veterinary or dietary advice.
Nutrients (136)
| Nutrient | Value | Unit |
|---|---|---|
| Energy with dietary fibre, equated | 381 | kJ |
| Energy, without dietary fibre, equated | 381 | kJ |
| Moisture (water) | 77.5 | g |
| Protein | 20 | g |
| Nitrogen | 3.2 | g |
| Fat, total | 1.1 | g |
| Ash | 1 | g |
| Total dietary fibre | 0 | g |
| Alcohol | 0 | g |
| Fructose | 0 | g |
| Glucose | 0 | g |
| Sucrose | 0 | g |
| Maltose | 0 | g |
| Lactose | 0 | g |
| Total sugars | 0 | g |
| Added sugars | 0 | g |
| Free sugars | 0 | g |
| Starch | 0 | g |
| Available carbohydrate, without sugar alcohols | 0 | g |
| Available carbohydrate, with sugar alcohols | 0 | g |
| Calcium (Ca) | 13 | mg |
| Copper (Cu) | 0.083 | mg |
| Iodine (I) | 2.5 | ug |
| Iron (Fe) | 1.7 | mg |
| Magnesium (Mg) | 15 | mg |
| Phosphorus (P) | 120 | mg |
| Potassium (K) | 210 | mg |
| Selenium (Se) | 14 | ug |
| Sodium (Na) | 140 | mg |
| Zinc (Zn) | 5.6 | mg |
| Retinol (preformed vitamin A) | 11 | ug |
| Alpha-carotene | 0 | ug |
| Beta-carotene | 0 | ug |
| Cryptoxanthin | 0 | ug |
| Beta-carotene equivalents (provitamin A) | 0 | ug |
| Vitamin A retinol equivalents | 11 | ug |
| Thiamin (B1) | 0.04 | mg |
| Riboflavin (B2) | 0.05 | mg |
| Niacin (B3) | 2.3 | mg |
| Niacin derived from tryptophan | 3.88 | mg |
| Niacin derived equivalents | 6.18 | mg |
| Pyridoxine (B6) | 0.37 | mg |
| Cobalamin (B12) | 0.9 | ug |
| Folate, natural | 147 | ug |
| Folic acid | 0 | ug |
| Total folates | 147 | ug |
| Dietary folate equivalents | 147 | ug |
| Vitamin C | 0 | mg |
| Cholecalciferol (D3) | 0 | ug |
| Ergocalciferol (D2) | 0.05 | ug |
| 25-hydroxy cholecalciferol (25-OH D3) | 0 | ug |
| 25-hydroxy ergocalciferol (25-OH D2) | 0.05 | ug |
| Vitamin D3 equivalents | 0.28 | ug |
| Alpha tocopherol | 0 | mg |
| Beta tocopherol | 0 | mg |
| Delta tocopherol | 0 | mg |
| Gamma tocopherol | 0 | mg |
| Vitamin E | 0 | mg |
| C4 | 0 | %T |
| C6 | 0 | %T |
| C8 | 0 | %T |
| C10 | 0 | %T |
| C12 | 0.3 | %T |
| C14 | 1.6 | %T |
| C15 | 1.3 | %T |
| C16 | 16.1 | %T |
| C17 | 1.1 | %T |
| C18 | 8.1 | %T |
| C20 | 0.3 | %T |
| C22 | 0.1 | %T |
| C24 | 0 | %T |
| Total saturated fatty acids, equated | 28.9 | %T |
| C14:1 | 0.3 | %T |
| C16:1 | 7.8 | %T |
| C17:1 | 0.6 | %T |
| C18:1 | 45 | %T |
| C20:1 | 0.2 | %T |
| C22:1 | 0 | %T |
| C24:1 | 0 | %T |
| Total monounsaturated fatty acids, equated | 53.9 | %T |
| C18:2w6 | 5.2 | %T |
| C18:3w3 | 2.6 | %T |
| C18:3w6 | 0 | %T |
| C20:2w6 | 0.1 | %T |
| C20:3w3 | 0 | %T |
| C20:3w6 | 0.3 | %T |
| C20:4w6 | 1.7 | %T |
| C20:5w3 | 0.7 | %T |
| C22:2w6 | 0 | %T |
| C22:4w6 | 0.2 | %T |
| C22:5w3 | 1.1 | %T |
| C22:6w3 | 0.3 | %T |
| Total polyunsaturated fatty acids, equated | 12.2 | %T |
| Total long chain omega 3 fatty acids, equated | 2.1 | %T |
| Total trans fatty acids, imputed | 5.4 | %T |
| C4 | 0 | g |
| C6 | 0 | g |
| C8 | 0 | g |
| C10 | 0 | g |
| C12 | 0 | g |
| C14 | 0.02 | g |
| C15 | 0.01 | g |
| C16 | 0.16 | g |
| C17 | 0.01 | g |
| C18 | 0.08 | g |
| C20 | 0 | g |
| C22 | 0 | g |
| C24 | 0 | g |
| Total saturated fatty acids, equated | 0.29 | g |
| C14:1 | 0 | g |
| C16:1 | 0.08 | g |
| C17:1 | 0.01 | g |
| C18:1 | 0.45 | g |
| C20:1 | 0 | g |
| C22:1 | 0 | g |
| C24:1 | 0 | g |
| Total monounsaturated fatty acids, equated | 0.54 | g |
| C18:2w6 | 0.05 | g |
| C18:3w3 | 0.03 | g |
| C18:3w6 | 0 | mg |
| C20:2w6 | 1.01 | mg |
| C20:3w3 | 0 | mg |
| C20:3w6 | 3.02 | mg |
| C20:4w6 | 17.13 | mg |
| C20:5w3 | 7.05 | mg |
| C22:5w3 | 11.08 | mg |
| C22:4w6 | 2.02 | mg |
| C22:2w6 | 0 | mg |
| C22:6w3 | 3.02 | mg |
| Total polyunsaturated fatty acids, equated | 0.12 | g |
| Total long chain omega 3 fatty acids, equated | 21.16 | mg |
| Total trans fatty acids, imputed | 54.41 | mg |
| Caffeine | 0 | mg |
| Cholesterol | 120 | mg |
| Tryptophan | 71 | mg/gN |
| Tryptophan | 228 | mg |
Source
FSANZ Australian Food Composition Database (CC BY 2.5 AU). Food code F004793. Original source.
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