Ground deer are sometimes seen as healthy meat with several nutritional benefits. Consider positive and negative nutritional facts before placing deer meat to your diet
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The USDA defines a serving of wild meat as a 93 g patty of ground, pan-broiled venison. This is a part that is slightly larger than 3 oz.
One of the two major nutritional disadvantages of deer is the high fat content. There are 8 g fat per serving of venison. Of this, 4 g of saturated fat, a type of fat that can cause heart problems.
The other nutritional drawback of deer is high cholesterol meat. One serving of venison contains 30 percent of your daily recommended amount of cholesterol. High cholesterol can also lead to heart health problems.
Venison is an excellent source of protein, however. One serving of deer have 49 percent of your daily recommended amount of protein, an important part of muscle growth and repair. There are 24.6 g per serving.
Venison has many different vitamins per serving, but some stand out for their higher content. One serving has 43 percent of your daily value of niacin, plus at least 20 percent of your daily value of thiamin, vitamin B6 and vitamin B12.
Venison is also high in a couple of important minerals. One serving has 32 percent of your daily value of zinc and 17 percent of your daily value of iron.