Meat and Poultry
Chevon flank
PhilFCT
Macronutrients
Nutrition Facts
| Serving Size: 100g |
| Calories | 149kcal / 2530kcal (5%) |
Macronutrients
Protein | 16.6 g/ 71g (23%) | ||||
Total Fat | 9.2 g/ 42g (21%) | ||||
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Total Carbs | 0 g/ 348g (0%) | ||||
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Vitamins
Vit A | 9.95 mcg RAE/ 700mcg RAE (1%) |
Vit B1 | 0.09 mg/ 1mg (7%) |
Vit B2 | 0.13 mg/ 1mg (10%) |
Vit B3 | 4.3 mg NE/ 16mg NE (26%) source |
Vit C | 0 mg/ 70mg (0%) |
Minerals
Calcium | 11 mg/ 750mg (1%) |
Phosphorus | 124 mg/ 700mg (17%) source |
Iron | 1 mg/ 12mg (8%) |
Sodium | 52 mg/ 1500mg (3%) low |
What is this food?
Chevon flank (goat meat) is a type of lean-ish red meat cut. In a 100g serving, it provides about 149 kcal and is mainly a protein source (0g carbs, 0g sugar).
Why it matters to health
Chevon flank helps support your body’s needs for protein—important for building and repairing tissues, and for keeping you full between meals. It also has fat, including saturated fat (4.38g per 100g). Since it’s naturally low in carbs and fiber (0g fiber), pairing it with vegetables and high-fiber sides helps balance your plate. It’s also relatively low in sodium per 100g (52mg), but the overall sodium can change depending on how it’s cooked (e.g., salty sauces, broth, or seasoning).
Healthier tips
- For your 3 meals + 1–2 snacks day routine, use chevon flank as your protein at lunch or dinner, aiming for about 1 palm-sized portion (or ~100–150g cooked, depending on your needs).
- Pair with non-starchy vegetables (e.g., ampalaya, kangkong, pechay, carrots) and add a fiber-rich side (e.g., brown rice, mixed gulay, or beans) to improve overall balance.
- Choose cooking methods like stew, grill, or simmer with less added salt; go easy on salty sauces (soy, patis, bagoong, broth).
- If you’re watching saturated fat, vary your protein sources during the week (fish, chicken, eggs, tofu/legumes).
Common Filipino dishes
Nilagang kambing, Kalderetang kambing, Ginataang kambing, Kare-kare with goat, Adobong kambing
Images
Disclaimer
Juan Nutrisyon provides educational nutrition information to help users better understand the foods they eat. Nutrient values are sourced from reputable databases including the Philippine Food Composition Tables (FCT) and USDA FoodData Central. Calculation methods for estimating nutrients across multiple foods have been reviewed by a licensed dietitian. The information provided is not intended to diagnose, treat, cure, or prevent any disease. While every effort is made to ensure accuracy, Juan Nutrisyon has not yet undergone formal clinical validation studies and should not replace personalized medical advice from a qualified healthcare professional.
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