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venison


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Meat of deer (Odocoileus spp.); traditionally game, but now mainly farmed. A 150‐g portion is a rich source of protein, niacin, iron, vitamins B1, B2, B6, and B12, iron, copper, and zinc; contains 10 g of fat, of which two-thirds is saturated; supplies 300 kcal (1 250 kJ).

Subjects: Medicine and Health — Cookery, Food, and Drink.


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