Elk, raw (Shoshone Bannock)
Category: American Indian/Alaska Native Foods Characteristics: Free Range Method: Roast Parts: Eye Of Round
Nutrition Highlights
Serving Size
Calories
98
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 | 79 (80.4%) |
| Fat | 19 (19.3%) |
| Total | 98 (100%) |
Serving: 100g/3.5oz [100g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 77 (76.5%) |
| Protein | 20 (19.7%) |
| Fat | 2.1 (2.1%) |
| Ash | 0.9 (0.9%) |
| Total | 100 (100%) |
Serving: 100g/3.5oz [100g]
Benefits
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High in protein, with 31g of protein per 3oz serving. Protein helps build and repair muscles
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Low in fat, with only 3g of total fat and 1g of saturated fat per serving. This makes it a lean meat choice
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A good source of B vitamins such as niacin, riboflavin, vitamin B6 and B12. B vitamins support energy production
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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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Free of antibiotics and hormones since it comes from free range elk. This makes it a grass-fed, natural meat choice
Risks
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High in protein but also high in fat and cholesterol if eaten in large amounts regularly
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May contain bacteria like Salmonella, E. coli or Listeria if not cooked thoroughly to an internal temperature of at least 160°F
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As a red meat, high consumption has been linked to increased risk of heart disease and certain cancers
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May contain parasites if meat is undercooked or raw
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As a game meat, there is a risk of exposure to chronic wasting disease if the animal was infected
Additional Information
Elk, free range, roast, eye of round, raw, specifically from the Shoshone Bannock tribe, is a highly nutritious food product that offers several health benefits. However, it is important to consider both the nutritional advantages and potential risks associated with its consumption.
Starting with the nutritional benefits, elk meat is a lean source of protein. It contains all the essential amino acids required by the body for various functions, such as building and repairing tissues, supporting immune function, and producing enzymes and hormones. Protein also helps in maintaining a feeling of fullness and can aid in weight management.
Elk meat is also low in fat, particularly saturated fat. This makes it a heart-healthy choice as excessive saturated fat intake is linked to an increased risk of cardiovascular diseases. Additionally, elk meat contains omega-3 fatty acids, which are known for their anti-inflammatory properties and potential benefits for heart health.
Furthermore, elk meat is a good source of various vitamins and minerals. It is particularly rich in vitamin B12, which is essential for red blood cell formation, neurological function, and DNA synthesis. Elk meat also provides important minerals like iron, zinc, and selenium. Iron is crucial for oxygen transport and energy production, while zinc supports immune function and wound healing. Selenium acts as an antioxidant and helps maintain thyroid health.
Considering the potential risks, it is important to highlight that consuming raw or undercooked meat, including elk, may increase the risk of foodborne illnesses. Raw meat can contain harmful bacteria like Salmonella, Escherichia coli (E. coli), and Campylobacter, which can cause gastrointestinal infections. To minimize this risk, it is recommended to cook elk meat thoroughly to an internal temperature of at least 160°F (71°C).
Another aspect to consider is that elk meat, although lean, still contains cholesterol. Individuals with high blood cholesterol levels or certain health conditions may need to moderate their intake of cholesterol-rich foods, including elk meat. However, for most people, the cholesterol in food has a minimal impact on blood cholesterol levels compared to the saturated and trans fats consumed.
Lastly, it is important to ensure that the elk meat comes from a reputable source, such as free-range or grass-fed elk, to minimize the potential presence of hormones, antibiotics, or other contaminants that can be found in conventionally raised meats.
In conclusion, elk, free range, roast, eye of round, raw, from the Shoshone Bannock tribe, offers numerous nutritional benefits. It is a lean source of protein, low in saturated fat, and rich in essential vitamins and minerals. However, caution should be exercised when consuming raw or undercooked elk meat to avoid foodborne illnesses. It is always advisable to cook elk meat thoroughly and ensure it comes from a trusted source. As with any dietary choice, moderation and a well-balanced diet are key to reaping the nutritional benefits while minimizing potential risks.