Elk, raw (Shoshone Bannock)
Category: American Indian/Alaska Native Foods Characteristics: Free Range, Ground
Nutrition Highlights
Serving Size
Calories
97
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 | 80 (82.9%) |
| Fat | 16 (16.7%) |
| Total | 97 (100%) |
Serving: 100g/3.5oz [100g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 76 (75.7%) |
| Protein | 20 (20.1%) |
| Fat | 1.8 (1.8%) |
| Ash | 0.8 (0.8%) |
| Total | 100 (100%) |
Serving: 100g/3.5oz [100g]
Benefits
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High in protein, with 28g of protein per 3oz serving. Protein helps build and repair muscles
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Low in fat, with only 3g of total fat per serving. The fat is mainly unsaturated which is heart healthy
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A good source of B vitamins like niacin, riboflavin and B12. B vitamins help convert food into energy
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Contains iron, zinc and selenium which are important minerals. Iron helps carry oxygen in the blood while zinc and selenium support the immune system
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Grass-fed elk is higher in omega-3 fatty acids compared to grain-fed. Omega-3s have anti-inflammatory properties and support brain and heart health
Risks
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May contain parasites if eaten raw. Ground elk meat should be cooked to an internal temperature of 160°F to kill any parasites present
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Higher in fat and calories than leaner cuts of meat if the elk was not raised free-range and allowed to graze
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May contain traces of lead or other toxins if the elk consumed contaminated plants while grazing near areas with environmental pollution
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Ground meat has a larger surface area exposed to contamination compared to whole cuts. Proper handling and cooking is important to avoid foodborne illness
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All red meat has links to increased risks of heart disease and certain cancers when eaten in large amounts due to saturated fat content
Additional Information
Elk, free range, ground, raw (Shoshone Bannock) is a highly nutritious food product that offers several health benefits. It is important to note that while elk meat itself is generally considered nutritious, the specific attributes mentioned in the description further enhance its nutritional profile.
Nutritional Benefits:
1. High Protein Content: Elk meat is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting immune function, and maintaining overall health. Protein is also known to promote satiety, making it a valuable component for weight management.
2. Low Fat Content: Elk meat is relatively lean, making it a healthier alternative to other red meats. It contains lower amounts of saturated fat, which is associated with an increased risk of heart disease. The lean nature of elk meat can help individuals maintain healthy cholesterol levels and reduce the risk of developing cardiovascular issues.
3. Rich in Essential Nutrients: Elk meat is a good source of various essential nutrients, including iron, zinc, and vitamin B12. Iron is crucial for oxygen transport and energy production, while zinc supports immune function and wound healing. Vitamin B12 is necessary for the formation of red blood cells and the proper functioning of the nervous system.
4. Omega-3 Fatty Acids: Elk meat from free-range sources is often considered to have higher levels of omega-3 fatty acids compared to conventionally raised meats. Omega-3 fatty acids are known for their anti-inflammatory properties and their potential role in reducing the risk of chronic diseases, such as heart disease and arthritis.
Potential Risks:
1. Bacterial Contamination: Consuming raw or undercooked ground elk meat carries a risk of bacterial contamination, including pathogens like E. coli and Salmonella. These bacteria can cause foodborne illnesses, leading to symptoms like diarrhea, abdominal pain, and vomiting. It is crucial to handle and cook elk meat properly to minimize this risk.
2. Parasitic Infections: Raw elk meat may also harbor parasites such as Toxoplasma gondii or Trichinella spiralis. These parasites can cause severe infections if not adequately destroyed by cooking. Thoroughly cooking the meat to a safe internal temperature helps eliminate this risk.
3. Allergenic Potential: As with any type of meat, elk meat may cause allergic reactions in individuals with specific sensitivities or allergies. It is important to be aware of personal food allergies and seek medical advice if any adverse reactions occur after consuming elk meat.
In summary, elk meat, particularly when free-range and ground, offers several nutritional benefits. It is a rich source of high-quality protein, essential nutrients, and potentially higher levels of omega-3 fatty acids. However, the risks associated with consuming raw or undercooked meat, including bacterial contamination and parasitic infections, should be considered. To enjoy the nutritional benefits of elk meat while minimizing risks, it is recommended to cook it thoroughly and handle it with proper food safety practices.