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Nutritional Information for Elk Meat

Elk meat is a nutritious, heart-healthy source of protein. The meat is not available in most grocery stores, but it can be purchased from online meat vendors. There are several ways to prepare the meat, including stewing, roasting, and pan-frying. Since elk is a species of deer, the meat should be prepared over low to medium heat to avoid overcooking and toughness. One serving of elk meat is four ounces or the size of a deck of cards.

  1. Calories

    • A serving of elk meat contains 130 calories, 15 of which are from fat. The total fat content is 1.5 grams or three percent of the daily recommended value. No monounsaturated or polyunsaturated fat are present; nevertheless, the meat contains 0.5g of saturated fat.

    Protein and Carbohydrates

    • There are 25g of protein per serving of elk, nearly half of the recommended protein allowance based on a 2,000-calorie diet. Elk is an ideal food choice for the carb-conscious eater as it contains no carbohydrates and no dietary sugars.

    Cholesterol and Sodium

    • Elk contains 60mg of cholesterol in each serving. According to the American Heart Association, cholesterol intake should be kept around 300mg daily for individuals with normal levels. Elk meat prepared without salt contains a low amount of sodium---only 65mg or three percent of the recommended allowance is in a serving.

    Vitamins and Minerals

    • Elk meat is an excellent source of vitamins and minerals. The vitamin B-12 content in four oz. fulfills the daily allowance at 110 percent. There is 45 percent riboflavin, and vitamin B-6, thiamin, and niacin are present in levels over 20 percent. Phosphorus and zinc are essential minerals, and elk meat contains 20 percent of both. Copper, magnesium and folate are also available in amounts under six percent.

    Warning

    • Never consume bad elk meat. Refrigerated raw meat should be cooked after one or two days. Package and freeze meat immediately if you do not plan on eating it right away. Uncooked elk will last eight to 12 months in the freezer. According to the United States Department of Agriculture, spoilage and food-borne illnesses can be prevented by freezing meat. Eating bad elk can result in food poisoning. If you believe you have consumed spoiled meat, seek medical attention

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