Squirrel, meat (Alaska Native)
Category: American Indian/Alaska Native Foods Characteristics: Ground
Nutrition Highlights
Serving Size
Calories
111
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 | 77 (69.3%) |
| Fat | 34 (30.7%) |
| Total | 111 (100%) |
Serving: 100g/3.5oz [100g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 75 (75.4%) |
| Protein | 19 (19.3%) |
| Fat | 3.8 (3.8%) |
| Ash | 1.5 (1.5%) |
| Total | 100 (100%) |
Serving: 100g/3.5oz [100g]
Benefits
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High in protein, with 26 grams of protein per 3 ounce serving. Protein is important for growth, repair and maintenance of muscle mass
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A good source of B vitamins like niacin, riboflavin and pantothenic acid which are essential for energy production and metabolism
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Contains iron which is important for red blood cell formation and oxygen transport. One serving provides 10% of the Daily Value
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Rich in zinc which supports immune function and cell growth. One serving provides 15% of the Daily Value
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Low in fat and calories. 3 ounces of ground squirrel meat has only 90 calories and 3 grams of fat
Risks
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High in fat and cholesterol. Squirrel meat is high in saturated fat and cholesterol which can increase risk of heart disease if consumed in large amounts regularly
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May contain contaminants. Wild squirrels can carry parasites and other contaminants that could pose a health risk if meat is not properly prepared and cooked thoroughly
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Low in nutrients. Squirrel meat is low in essential nutrients like vitamins and minerals compared to other meats. It should be consumed as part of a balanced diet
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Risk of foodborne illness. Undercooked or mishandled squirrel meat can cause foodborne illness due to bacteria like salmonella or E. coli
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Allergens. Some people may have allergies to squirrel meat
Additional Information
Squirrel, ground meat, specifically the variety consumed by Alaska Natives, offers several nutritional benefits while also posing certain risks. This article will explore the primary attributes, secondary attributes, and associated nutritional aspects of this food product.
Primary Attribute: Squirrel meat, ground
Squirrel meat, when ground, provides a lean source of protein. Lean meats are low in fat and can be an excellent addition to a balanced diet. Protein is essential for various bodily functions, including muscle repair and growth, hormone production, and immune system support.
Secondary Attributes:
1. High in Omega-3 Fatty Acids: Alaska Native squirrel meat is known to be rich in omega-3 fatty acids. These essential fats are beneficial for heart health, reducing inflammation, and supporting brain function.
2. Good Source of Vitamins and Minerals: Squirrel meat contains various vitamins and minerals necessary for overall health. It is particularly rich in B vitamins like niacin, thiamin, and riboflavin, which play a crucial role in energy production, nerve function, and maintaining healthy skin. Additionally, squirrel meat is a good source of minerals such as iron, zinc, and selenium, which are vital for immune function, metabolism, and antioxidant defense.
3. Low in Saturated Fat: Compared to other meats like beef or pork, squirrel meat is relatively low in saturated fat. A diet high in saturated fat can contribute to an increased risk of heart disease and other health issues. By opting for lean meats like squirrel, individuals can reduce their saturated fat intake while still obtaining essential nutrients.
Nutritional Benefits:
The primary nutritional benefit of squirrel, ground meat, lies in its high protein content. Protein is essential for building and repairing tissues, maintaining a healthy immune system, and producing enzymes and hormones. Incorporating lean protein sources like squirrel meat into a balanced diet can help meet daily protein requirements without excessive intake of unhealthy fats.
The secondary attributes of squirrel meat, including its omega-3 fatty acid content, vitamins, and minerals, further enhance its nutritional value. Omega-3 fatty acids are known to support heart health, reduce inflammation, and promote brain function. The presence of B vitamins, iron, zinc, and selenium contributes to overall well-being, supporting various bodily functions and maintaining optimal health.
Risks:
While squirrel meat can offer nutritional benefits, there are also some risks associated with its consumption. These include:
1. Potential for Contaminants: Squirrels may be exposed to environmental contaminants such as heavy metals or pesticides, which can accumulate in their meat. It is crucial to ensure that the squirrels consumed are from uncontaminated areas and have been properly cleaned and prepared.
2. Food Safety Concerns: Like any other meat, squirrel meat should be handled and cooked properly to avoid foodborne illnesses. Thorough cooking is essential to eliminate any potential pathogens.
Conclusion:
Squirrel, ground meat, consumed by Alaska Natives, provides a lean source of protein, along with omega-3 fatty acids, vitamins, and minerals. These nutritional attributes contribute to overall health and well-being. However, it is important to be mindful of potential contaminants and practice proper food safety measures when consuming squirrel meat. As with any dietary choice, moderation, variety, and a well-rounded diet remain key to obtaining optimal nutrition.