Elk, cooked patties (Shoshone Bannock)
Category: American Indian/Alaska Native Foods Characteristics: Free Range, Ground
Nutrition Highlights
Serving Size
Calories
143
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Protein | 118 (82.3%) |
| Fat | 25 (17.6%) |
| Total | 143 (100%) |
Serving: 100g/3.5oz [100g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 68 (67.8%) |
| Protein | 29 (29.4%) |
| Fat | 2.8 (2.8%) |
| Ash | 0.8 (0.8%) |
| Total | 100 (100%) |
Serving: 100g/3.5oz [100g]
Benefits
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High in protein, with 26g of protein per patty. Protein helps build and repair muscles
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Low in fat, with only 4g of fat per patty. The fat is mainly unsaturated which is healthier than saturated fat
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A good source of B vitamins such as niacin, riboflavin and vitamin B12. B vitamins help convert food into energy
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Contains iron, phosphorus and zinc which are important minerals for overall health and immune function
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Grass-fed elk is higher in omega-3 fatty acids compared to grain-fed beef. Omega-3s help support heart and brain health
Risks
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High in cholesterol and saturated fat which can increase risk of heart disease if consumed in large amounts
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May contain bacteria like salmonella or E. coli if not cooked thoroughly
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Higher in purines than beef or pork which can trigger gout attacks in susceptible individuals
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Ground meat has higher risk of contamination than whole cuts as it involves more handling during processing
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As a game meat, may contain higher levels of heavy metals like lead depending on the animal's habitat and diet
Additional Information
Elk, free range, ground, cooked patties are a unique and nutritious food choice that offer several health benefits. This item is primarily made from elk meat, which is lean and packed with essential nutrients. Additionally, the fact that the elk are free range adds to the nutritional value of the meat. However, it is important to consider the cooking method and potential risks associated with consuming this food product.
One of the primary benefits of elk meat is its low fat content. Compared to beef, elk meat is significantly leaner, making it a healthier choice for individuals looking to reduce their fat intake. The lean nature of elk meat also means that it is lower in calories, making it an excellent option for those watching their weight or trying to maintain a healthy body composition.
Elk meat is an excellent source of high-quality protein. Protein is essential for various bodily functions, including muscle growth and repair, immune system support, and hormone production. Including elk meat in your diet can help meet your protein needs while providing a lean and flavorful alternative to other meats.
Elk meat is also rich in several important vitamins and minerals. It is a good source of iron, which is vital for the production of red blood cells and oxygen transport throughout the body. Iron deficiency can lead to fatigue, weakness, and impaired cognitive function, making elk meat a valuable addition to the diet, especially for individuals with increased iron requirements such as pregnant women or those with iron-deficiency anemia.
Furthermore, elk meat contains B vitamins, including vitamin B12, which is crucial for nerve function and the formation of red blood cells. It also provides essential minerals like zinc, phosphorus, and selenium, which play important roles in immune function, bone health, and antioxidant defense.
The fact that the elk used for these patties are free range adds to the nutritional benefits. Free range elk have the opportunity to graze on natural vegetation, which can result in a more nutrient-dense meat. They may have a higher intake of omega-3 fatty acids, which are beneficial for heart health and inflammation reduction.
However, it is important to consider the risks associated with consuming elk meat. As with any animal product, there is a potential for bacterial contamination, such as E. coli or Salmonella. It is crucial to cook elk meat thoroughly to eliminate any harmful bacteria and reduce the risk of foodborne illnesses.
Additionally, elk meat may not be suitable for individuals with certain dietary restrictions or allergies. It is essential to consider personal dietary needs and consult with a healthcare professional if necessary.
In conclusion, elk, free range, ground, cooked patties offer numerous nutritional benefits. They are lean, high in protein, and rich in essential vitamins and minerals. The fact that the elk are free range adds to the quality of the meat. However, it is important to be aware of the potential risks associated with bacterial contamination and consider individual dietary needs. Including elk meat as part of a balanced diet can be a flavorful and nutritious choice.