Elk Meat's Nutritive Values Compare Favorable to Other Meats We Eat
All nutrition values were taken from the USDA Nutrient Database for Standard Reference
** which is the most current source available for these values. It's hard to make a direct comparison between the meats we have listed because many of the meats are available in a multitude of cuts. What we have tried for are close comparisons. Elk meat easily looks like a healthy choice. For current values check out our page on the NutritionData database
Interested in seeing each of these categories in more detail? You can use USDA Nutrient Database for Standard Reference
and the categories listed at the left in the table.
- Place each meat listing in the form on the link page, for example, elk, roasted. For some of the longer categories you will need to use the matching footnotes below the table. Press enter.
- Most will come up with only one choice to follow, but if there are several, choose the one that matches the category you just placed in the form. Double click your choice.
- Next you will be presented with several choices. The default is 100 mg. We used this one. Click for a report.
- This should be a complete listing of the nutrition values of the meat choice you have made.
These same figures are available in print in Bowes & Church's Food Values of Portions Commonly Used, 16th ed., Jean A. T. Pennington, J.P. Lippincott Co..
|Meat||WT(g)|| KCal*|| Protein (g)|
|Iron (mg)||Chol (mg)|
|Elk, roasted||100 g||146||30.19||1.90||3.63||73|
|Deer, roasted||100 g||158||30.21||3.19||4.47||112|
|Beefalo, roasted||100 g||188||30.66||6.32||3.05||58|
|Turkey, light meat & skin, cooked, roasted||100 g||197||28.57||8.33||1.41||76|
|Turkey, dark meat & skin, cooked, roasted||100 g||221||27.49||11.5||2.27||89|
|Chicken, roasting, meat & skin, cooked, roasted||100 g||223||23.97||13.39||1.26||76|
|Chicken, roasting, meat only, cooked, roasted||100 g||167||25.01||6.63||1.21||75|
|Beef, round 0" fat (1)||100 g||177||28.59||6.04||3.11||78|
|Beef, round 1/4" fat (2) ||100 g||234||26.78||13.24||2.90||80|
|Pork, fresh, loin, lean (3) ||100 g||223||28.72||11.16||0.98||71|
|Pork, fresh, loin, lean & fat(4) ||100 g||255||27.43||15.28||0.94||73|
- Beef, round, bottom round, separable lean and fat, trimmed to 0" fat, select, cooked, roasted2
- Beef, round, bottom round, separable lean and fat, trimmed to 1/4" fat, select, cooked, roasted3
- Pork, fresh, loin, center rib (roasts), bone-in, separable lean only, cooked, roasted4
- Pork, fresh, loin, center rib (roasts), bone-in, separable lean and fat, cooked, roasted*
- In the U.S., energy in foods is expressed in kilocalories (kcal)
. The scientific definition of a kilocalorie is the amount of energy needed to raise the temperature of 1 kilogram of water one degree Celsius from 15° to 16° at one atmosphere. The true calorie, sometimes referred to as a "small calorie," is the amount of energy needed to raise the temperature of one gram of water one degree Celsius from 15° to 16° at one atmosphere. A kilocalorie is equal to 1000 calories. While the term "calorie" technically applies to the "small calorie," in common usage, such as in reference to food energy, the term "calorie" is actually a kilocalorie. Internationally, most countries express food energy in kilojoules (kJ). One kcal equals 4.184 kJ. The USDA Nutrient Database for Standard Reference contains values for both kilocalories and kilojoules.
** U.S. Department of Agriculture, Agricultural Research Service. 2001. USDA Nutrient Database for Standard Reference, Release 14. Nutrient Data Laboratory Home Page, http://www.nal.usda.gov/fnic/foodcomp