Meat and Poultry / Red Meat
Chevon neck Nutrition Facts
PhilFCT
Macronutrients
Nutrition Facts
| Serving Size: 100g | |
| Calories | 121kcal / 2530kcal (4%) |
Macronutrients
Total Fat | 3.1 g/ 42g (7%) | ||||
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Total Carbohydrates | 0 g/ 348g (0%) | ||||
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Protein | 23.3 g/ 71g (32%) | ||||
Vitamins
Vitamin A | 3.35 mcg RAE/ 700mcg RAE (0.48%) |
Vitamin C | 0 mg/ 70mg (0%) |
Vitamin B1 | 0.1 mg/ 1mg (8%) |
Vitamin B2 | 0.59 mg/ 1mg (45%) high |
Vitamin B3 | 3 mg NE/ 16mg NE (18%) source |
Minerals
Calcium | 14 mg/ 750mg (1%) |
Iron | 0.9 mg/ 12mg (7%) |
Phosphorus | 115 mg/ 700mg (16%) source |
Sodium | 81 mg/ 1500mg (5%) low |
Some descriptions on this page are generated with AI assistance to make nutrition information easier to understand. Nutritional data comes from trusted sources like DOST-FNRI and USDA.
What is this food?
AI-assisted Chevon neck (goat meat, neck cut). It’s a leaner type of meat used as a protein source in meals.
Why it matters to health
AI-assisted Chevon neck provides protein to help build and maintain muscles and keep you full. It also has some fat (including saturated fat), so it’s best to pair it with plenty of vegetables and choose cooking methods that don’t add too much oil. It’s carb-free and has low fiber, so your plate should include high-fiber sides (like vegetables or legumes) for better digestion and steadier energy. Sodium is 81 mg per 100 g, so if you’re using salty sauces or seasoning, watch the overall salt for the day.
Healthier tips
AI-assisted - For your daily pattern (3 meals + 1–2 snacks), use chevon neck mainly for lunch or dinner as your protein portion.
- Keep the serving around 1 palm-sized portion (about 80–120 g cooked) and add 2–3 fists of non-starchy vegetables (e.g., kangkong, pechay, ampalaya, okra).
- Choose stew, sinigang, nilaga, or grilled styles; limit deep-frying and heavy oil.
- Go easy on salty condiments (soy sauce, patis, bagoong, seasoning mixes). Use herbs, garlic, vinegar, or calamansi for flavor.
- If you’re having it with rice, keep rice to about 1/2–1 cup cooked, then fill the rest of the plate with veggies.
Common Filipino dishes
Kare-kare, Sinigang na kambing, Nilagang kambing, Afritadang kambing, Bulalo
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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