Nutrition in Goat Meat

Goat meat is a high-protein, low-fat red meat with zero carbohydrates. Here’s the nutritional profile per 100 grams of raw goat meat and per 85 grams (3 oz) cooked/roasted:

When roasted, 85g (3 oz) of goat meat provides 122 kcal, 23g protein, and 3g fat 
Important Vitamins & Minerals
Goat meat is especially rich in:
Vitamin B12 (42–47% DV): essential for nerve function and blood formation 
Riboflavin (B2): 38–47% DV 
Niacin (B3): 21–23% DV 
Phosphorus: 24–26% DV 
Copper: 28–29% DV 
It contains no carbohydrates, fiber, or sugar

Goat meat does contain cholesterol, but its cholesterol and saturated‑fat levels are generally similar to or lower than many other red meats, so it is not uniquely “high‑cholesterol” compared with beef or certain cuts of chicken. 

What the numbers show
Typical values reported for cooked goat meat are about 60–80 mg cholesterol per 100 g serving, which is comparable to or a bit lower than many beef cuts and some chicken parts. 
Goat meat tends to be leaner (lower total fat and saturated fat) than many cuts of beef and lamb, which helps explain why its effect on blood cholesterol can be smaller. 



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