Goat Meat (Chevon) Nutrition, Risks, Uses (10 Rich Benefits)

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Medically reviewed by Dr. Ramesh Gaddam, M.D. — Written by Sumalatha, D.N.H.E

Goat meat, often called chevon, is the meat obtained from goats. It is a popular food in many parts of the world. Goat meat has a unique taste that some describe as a bit like lamb but with a more earthy flavor. People eat goat meat because it is a good source of protein and essential nutrients like iron. It’s also known for being leaner than some other meats, making it a healthier option.

Goat Meat Nutrition

Nutritional breakdown of goat meat per 100 grams:

NutrientAmount
Calories143
Protein27 g
Total Fat3 g
Saturated Fat1.5 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.3 g
Cholesterol75 mg
Sodium63 mg
Potassium382 mg
Iron3.7 mg (21% DV)
Zinc4.4 mg (40% DV)
Vitamin B122.8 mcg (117% DV)
Niacin (B3)6.1 mg (38% DV)
Vitamin B60.3 mg (18% DV)
Phosphorus217 mg (31% DV)
Selenium25.5 mcg (46% DV)

Goat Meat Health Benefits

Goat meat, when consumed as part of a balanced diet, can offer several health benefits. Here are some potential health benefits of goat meat:

  1. Rich in Protein:

    • Goat meat is an excellent source of high-quality protein, essential for muscle building, repair, and overall body function.

  2. Rich in Vitamins and Minerals:

    • Goat meat contains essential vitamins and minerals, including vitamin B12, niacin (B3), iron, zinc, phosphorus, and selenium. These nutrients play crucial roles in various bodily functions, such as energy metabolism, red blood cell formation, and immune system support.

  3. Lower in Fat:

    • Compared to some other meats, goat meat tends to be lower in saturated fat. Choosing lean cuts can contribute to a heart-healthy diet.

  4. High in Iron:

    • Goat meat is a good source of heme iron, the type of iron found in animal products. Adequate iron intake is essential for preventing anemia and maintaining healthy blood oxygen levels.

  5. Zinc Content:

    • Goat meat is a significant source of zinc, which is essential for immune function, wound healing, and DNA synthesis.

  6. B Vitamins:

    • The B vitamins in goat meat, such as B12, niacin, and B6, are important for energy production, nerve function, and maintaining healthy skin and eyes.

  7. Phosphorus for Bone Health:

    • Goat meat provides phosphorus, a mineral crucial for bone health, as it works with calcium to build and maintain strong bones and teeth.

  8. Selenium Source:

    • Selenium is an antioxidant that helps protect cells from damage. Goat meat can contribute to your selenium intake, supporting overall antioxidant defenses.

  9. Potential for Sustainable Farming:

    • Goats are known for their ability to thrive in challenging environments, and they can be raised sustainably. Sustainable farming practices contribute to environmental health.

  10. Low Environmental Impact:

  • Goat farming generally has a lower environmental impact compared to some other livestock, making it a potentially more sustainable option.

Goat Meat Protein

Protein Content in Goat Meat (per 100 grams):

  • Total Protein: 27 grams
  • Complete Protein Profile: Goat meat provides all essential amino acids.
  • Role of Proteins: Essential for muscle building, tissue repair, immune system support, and the synthesis of enzymes and hormones.
  • High-Quality Protein Source: Goat meat offers a high-quality and complete protein source.

Goat Meat side effects

While goat meat is a nutritious and widely consumed meat in many parts of the world, it’s essential to be aware of potential side effects or considerations associated with its consumption. Keep in mind that individual responses to food can vary, and the following points highlight general considerations:

  1. Allergies:

    • Some people may be allergic to proteins found in goat meat, leading to allergic reactions. If you have known allergies to meat proteins or have experienced allergic reactions in the past, it’s important to exercise caution.

  2. Saturated Fat Content:

    • While goat meat is generally leaner than some other meats, certain cuts can still contain saturated fat. Excessive intake of saturated fat may contribute to cardiovascular issues, so it’s advisable to choose lean cuts and practice moderation.

  3. Purine Content:

    • Goat meat, like other meats, contains purines. For individuals with gout or a history of kidney stones, excessive purine intake may need to be monitored, as it can contribute to the formation of uric acid crystals.

  4. Preparation and Cooking Methods:

    • The method of preparation and cooking can influence the healthiness of goat meat dishes. Avoid excessive use of unhealthy cooking oils, deep frying, or the addition of high-calorie sauces that may diminish the overall health benefits of the meat.

  5. Cholesterol Concerns:

    • While goat meat is not as high in cholesterol as some other meats, individuals with high cholesterol levels or heart conditions may need to monitor their intake and choose lean cuts.

  6. Infectious Diseases:

    • As with any meat, there can be a risk of foodborne illnesses if the meat is not handled or cooked properly. It’s crucial to follow proper food safety practices, including thorough cooking and hygiene during food preparation.

  7. Cultural or Religious Considerations:

    • In some cultures or religions, certain dietary restrictions may apply to the consumption of goat meat. It’s important to be aware of and respect these considerations.

Individual responses to food can vary, and it’s advisable to consult with a healthcare professional or a nutritionist if you have specific health concerns or dietary restrictions.

As with any meat, moderation, balanced nutrition, and proper cooking practices contribute to a healthy and well-rounded diet.

Lamb and goat meat are both popular choices in various cuisines around the world, but they differ in taste, texture, and nutritional content. Here’s a comparison between lamb and goat meat:

Taste and Flavor:

  • Lamb:
    • Has a distinct, mild flavor.
    • Some describe it as slightly sweet.
    • The taste can vary depending on factors like the animal’s diet and age.
  • Goat Meat (Chevon):
    • Often has a more pronounced and earthy flavor compared to lamb.
    • The taste can vary based on the goat’s age, diet, and other factors.
    • Some find goat meat to be gamier than lamb.

Texture:

  • Lamb:
    • Generally considered tender, especially when sourced from younger animals (lambs).
    • Suitable for various cooking methods, including grilling, roasting, and stewing.
  • Goat Meat (Chevon):
    • The tenderness can vary based on the age of the goat.
    • Meat from younger goats (kids) is typically more tender.
    • May require longer cooking times or marinating for optimal tenderness.

Nutrition:

  • Lamb:
    • Typically higher in fat compared to goat meat.
    • Good source of protein, B vitamins, iron, and zinc.
  • Goat Meat (Chevon):
    • Generally leaner than lamb.
    • High-quality protein source with essential vitamins and minerals, including B12, niacin, iron, zinc, and selenium.

Cultural Preferences:

  • Lamb:
    • Widely used in Mediterranean, Middle Eastern, and European cuisines.
    • Commonly associated with religious and cultural celebrations in certain regions.
  • Goat Meat (Chevon):
    • Popular in many parts of Asia, Africa, and the Caribbean.
    • Consumed in various traditional dishes and has cultural significance in certain communities.

Environmental Impact:

  • Goat Meat (Chevon):
    • Goats are known for their ability to thrive in diverse environments.
    • Goat farming is often considered more sustainable than some other livestock.
  • Lamb:
    • Sheep farming practices can vary, and sustainable practices are encouraged to reduce environmental impact.

Allergies and Considerations:

  • Lamb:
    • Potential allergen for individuals allergic to red meat proteins.
    • Generally well-tolerated by most people.
  • Goat Meat (Chevon):
    • May be a suitable alternative for those with lamb allergies.
    • Some people may be allergic to goat meat proteins.

When choosing between lamb and goat meat, personal preferences, cultural considerations, and nutritional goals can influence your decision. Both meats offer unique flavors and nutritional benefits, and they can be enjoyed in a variety of culinary applications.

Lamb meat vs Sheep Meat

Lamb meat and sheep meat both come from sheep, but the terms are typically used to distinguish between meat from younger and older animals, respectively. Here’s a comparison between lamb and sheep meat:

Lamb Meat:

  1. Age of the Animal:
    • Lamb meat comes from young sheep that are less than one year old.
    • Typically harvested between three and 12 months of age.
  2. Taste and Flavor:
    • Has a milder flavor compared to sheep meat.
    • Often described as tender and slightly sweet.
    • Preferred by many for its tenderness and delicacy.
  3. Texture:
    • Generally more tender than sheep meat.
    • Suitable for various cooking methods, including grilling, roasting, and stewing.
  4. Nutritional Content:
    • Generally lower in fat compared to sheep meat.
    • Rich in high-quality protein, B vitamins, iron, and zinc.
  5. Culinary Use:
    • Popular in various cuisines around the world.
    • Commonly associated with festive and celebratory meals.

Sheep Meat:

  1. Age of the Animal:
    • Sheep meat refers to meat from older sheep, typically over one year old.
    • The taste and texture can vary based on the age of the sheep.
  2. Taste and Flavor:
    • Can have a stronger and more pronounced flavor compared to lamb.
    • The taste may be influenced by factors like the animal’s diet and age.
  3. Texture:
    • Can be less tender than lamb, especially if the sheep is older.
    • May require longer cooking times or different cooking methods to enhance tenderness.
  4. Nutritional Content:
    • May have a slightly higher fat content compared to lamb.
    • Still a good source of protein, B vitamins, iron, and zinc.
  5. Culinary Use:
    • Commonly used in traditional dishes and cuisines where the stronger flavor is desired.
    • Sometimes preferred for slow-cooking methods to enhance tenderness.

Considerations:

  • Personal Preference:
    • Preference for lamb or sheep meat often depends on individual taste preferences.
    • Some people prefer the tenderness and mild flavor of lamb, while others enjoy the richer taste of sheep meat.
  • Culinary Applications:
    • Lamb is often favored for more delicate dishes and celebratory meals.
    • Sheep meat may be preferred for hearty stews and slow-cooked dishes where a stronger flavor is desirable.
  • Cooking Methods:
    • Both lamb and sheep meat can be prepared using various cooking methods, but the tenderness and cooking times may vary.

When choosing between lamb and sheep meat, it’s important to consider your culinary preferences, the desired flavor profile, and the specific dish you plan to prepare. Both meats can be nutritious and delicious when prepared with care.

Goat Meat vs Sheep Meat

Goat meat (chevon) and sheep meat (lamb or mutton) both come from different species of animals, and they have distinct characteristics in terms of taste, texture, and nutritional composition. Here’s a comparison between goat meat and sheep meat:

Goat Meat (Chevon):

  1. Taste and Flavor:
    • Often has a distinct, earthy flavor.
    • Some describe it as having a gamier taste compared to lamb.
    • Flavor can vary depending on the age, diet, and breed of the goat.
  2. Texture:
    • Texture can range from tender to slightly chewy.
    • Meat from younger goats (kids) is generally more tender.
  3. Nutritional Content:
    • Generally leaner compared to lamb, with lower fat content.
    • High in protein, iron, zinc, and other essential nutrients.
  4. Culinary Use:
    • Commonly used in various cuisines around the world, especially in Middle Eastern, African, and Asian dishes.
    • Suitable for grilling, roasting, stewing, and curry preparations.
  5. Sustainability:
    • Goats are known for their ability to thrive in diverse environments, and goat farming is often considered more sustainable compared to some other livestock.

Sheep Meat (Lamb/Mutton):

  1. Taste and Flavor:
    • Has a milder flavor compared to goat meat.
    • The taste can vary based on factors such as the age of the sheep, diet, and breed.
  2. Texture:
    • Generally tender, especially if the meat comes from younger lambs.
    • Older sheep (mutton) may have a firmer texture and a stronger flavor.
  3. Nutritional Content:
    • Can be higher in fat compared to goat meat, but fat content varies based on the cut and age of the animal.
    • Rich in protein, B vitamins, iron, and zinc.
  4. Culinary Use:
    • Widely used in Mediterranean, European, and American cuisines.
    • Versatile and suitable for various cooking methods, including grilling, roasting, and stewing.

Considerations:

  • Flavor Preference:
    • Goat meat tends to have a more pronounced flavor, which some people appreciate for its uniqueness.
    • Sheep meat, especially lamb, is often preferred for its milder taste.
  • Tenderness:
    • Meat from younger animals is generally more tender. Lamb is often praised for its tenderness, while goat meat tenderness can vary based on the age of the goat.
  • Cultural and Regional Preferences:
    • Goat meat is a staple in many African, Middle Eastern, and Asian cuisines.
    • Lamb is popular in Mediterranean, European, and American dishes.
  • Sustainability:
    • Goat farming is often considered more sustainable due to the adaptability of goats to diverse environments.

When choosing between goat meat and sheep meat, personal taste preferences, cultural influences, and the intended dish or cuisine can guide your decision. Both meats offer unique flavors and nutritional benefits.

Mutton vs Red Meat

Mutton” and “red meat” refer to different aspects of meat rather than being direct alternatives. Let’s break down each term:

Mutton:

  • Definition:
    • Mutton specifically refers to the meat of an adult sheep, usually over two years of age.
    • The term is commonly used to distinguish meat from older sheep from that of younger lambs.
  • Taste and Texture:
    • Mutton generally has a stronger flavor compared to lamb, with a richer taste.
    • The texture can be firmer compared to the tender meat from younger lambs.
  • Nutritional Content:
    • Mutton is still considered red meat and shares nutritional similarities with lamb.
    • It is a good source of protein, B vitamins, iron, zinc, and other essential nutrients.

Red Meat:

  • Definition:
    • “Red meat” is a broad term that includes the meat of mammals, particularly beef, pork, lamb, and mutton.
    • The color of the raw meat is red due to the presence of myoglobin, a protein that stores oxygen in muscle cells.
  • Types:
    • Red meat encompasses a variety of meats, including beef (from cattle), pork (from pigs), lamb (from young sheep), and mutton (from adult sheep).
  • Nutritional Content:
    • Red meat is generally rich in complete proteins, essential amino acids, B vitamins (such as B12 and niacin), iron, zinc, and other minerals.

Considerations:

  • Age of the Animal:
    • The key distinction between mutton and lamb is the age of the sheep. Lamb comes from younger animals, while mutton comes from adult sheep.
  • Flavor Preference:
    • Some people prefer the milder taste and tenderness of lamb, while others appreciate the stronger flavor of mutton.
  • Cooking Methods:
    • Both mutton and lamb can be cooked using various methods, including grilling, roasting, stewing, or currying.
  • Nutritional Similarities:
    • Both mutton and lamb are classified as red meat and share similarities in terms of nutritional content.

When choosing between mutton and red meat, it’s essential to consider your taste preferences, the intended dish, and the cooking method.

Red meat, in general, provides a rich source of nutrients but should be consumed in moderation as part of a balanced diet.

If you have specific dietary considerations or health concerns, it’s advisable to consult with a healthcare professional or a nutritionist.

Parts of Goat Meat

Goat meat is obtained from various parts of the goat, and different cuts offer distinct textures and flavors. Here are some common parts of goat meat, known as cuts:

  1. Shoulder:
    • The shoulder is often used for roasting, stewing, or slow-cooking. It contains a mix of lean and slightly fatty meat.
  2. Leg (or Shank):
    • The leg, which includes the shank, is commonly used for roasts or can be cut into chops. It can be relatively lean but can also have a good amount of flavor.
  3. Loin:
    • The loin consists of tender and lean meat. It includes the loin chops, which are suitable for grilling or pan-frying. Loin meat is generally more tender than cuts from other parts of the goat.
  4. Ribs:
    • Goat ribs can be grilled or roasted. While not as meaty as some other cuts, they can be flavorful. They are often used in barbecues or slow-cooked dishes.
  5. Flank:
    • The flank is a relatively lean part of the goat, and it’s often used for stews or marinated and grilled dishes.
  6. Neck:
    • The neck is a tougher cut that benefits from slow-cooking or braising. It is often used in stews and curries to add depth of flavor.
  7. Breast:
    • The breast, similar to the neck, is a tougher cut that benefits from slow-cooking. It’s commonly used in stews and curries.
  8. Liver:
    • Goat liver is a nutrient-rich organ meat that is used in various culinary preparations, such as liver pâtés or stir-fries.
  9. Kidneys:
    • Kidneys are another organ meat that can be used in certain dishes. They are often prepared by removing the outer membrane and then sautéed or used in stews.
  10. Rump:
    • The rump is a flavorful part that can be roasted or slow-cooked. It is often used for dishes where a stronger flavor is desired.
  11. Hindquarter:
    • The hindquarter includes the leg and loin. It provides a mix of lean and tender meat suitable for various cooking methods.
  12. Forequarter:
    • The forequarter includes the shoulder and rib sections. These cuts are often used for slow-cooking or roasting.

Calories in goat meat per 100 grams, cooked:

  • Calories in Goat Meat (Cooked, Roasted):
    • Approximately 143 calories

Cholesterol in Goat Meat

cholesterol content in goat meat per 100 grams, cooked:

  • Cholesterol in Goat Meat (Cooked, Roasted):
    • Approximately 75 milligrams

Protein in goat meat vs chicken

The protein content in goat meat and chicken can vary based on the specific cut, cooking method, and other factors. Here’s a general comparison of the protein content in goat meat and chicken per 100 grams, cooked:

Protein Content:

NutrientGoat Meat (Chevon)Chicken (Roasted, Skinless, Boneless)
Protein27 grams31 grams
  • Goat Meat (Chevon):
    • Approximately 27 grams of protein per 100 grams of cooked meat.
  • Chicken (Roasted, Skinless, Boneless):
    • Approximately 31 grams of protein per 100 grams of cooked meat.

Considerations:

  • Lean vs. Fatty Cuts:
    • The protein content can vary based on the cut of meat. Lean cuts generally have a higher protein-to-fat ratio.
  • Cooking Methods:
    • The cooking method can influence the protein content. For example, grilling or roasting without added fats can preserve the protein content.
  • Skin and Bones:
    • The presence of skin and bones can affect the protein-to-weight ratio. Skinless, boneless cuts are often higher in protein by weight.
  • Nutritional Profile:
    • While protein is a crucial consideration, it’s important to look at the overall nutritional profile, including other nutrients like fat, vitamins, and minerals.

Nutritional Comparison:

  • Goat Meat (Chevon):
    • Provides high-quality protein, essential amino acids, iron, zinc, and B vitamins.
  • Chicken (Roasted, Skinless, Boneless):
    • Lean chicken is an excellent source of protein, low in fat, and a good source of B vitamins, especially niacin and B12.

Health Considerations:

  • Dietary Preferences:
    • Personal preferences, dietary restrictions, and taste preferences can influence the choice between goat meat and chicken.
  • Nutrient Diversity:
    • Including a variety of protein sources in your diet ensures a diverse range of nutrients.
  • Preparation Methods:
    • Choosing healthier cooking methods, such as grilling or baking, can enhance the nutritional benefits of both goat meat and chicken.

Medically reviewed by Dr. Ramesh Gaddam, M.D.

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