Caribou, hind quarter, meat, cooked (Alaska Native)
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.3 MG | 24% | |
| Riboflavin | 0.8 MG | 63% | |
| Niacin | 5.9 MG | 37% | |
| Pantothenic acid | 1.5 MG | 30% | |
| Vitamin B-6 | 0.4 MG | 22% | |
| Folate, total | 4 UG | 1% | |
| Choline, total | 120.4 MG | 22% | |
| Vitamin B-12 | 6.5 UG | 270% | |
| Vitamin A, RAE | 94 UG | 10% | |
| Vitamin E (alpha-tocopherol) | 0.9 MG | 6% | |
| Vitamin K (phylloquinone) | 1.8 UG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 5 MG | 0% | |
| Iron, Fe | 4.8 MG | 27% | |
| Magnesium, Mg | 24 MG | 6% | |
| Phosphorus, P | 215 MG | 17% | |
| Potassium, K | 245 MG | 5% | |
| Sodium, Na | 45 MG | 2% | |
| Zinc, Zn | 4.3 MG | 39% | |
| Copper, Cu | 0.3 MG | 36% | |
| Manganese, Mn | 0.0 MG | 2% | |
| Selenium, Se | 16.5 UG | 30% |
Nutrition Highlights
- Excellent source of protein with 28.8g per 100g, great for muscle building and recovery.
- Good source of Iron, Fe (27% DV).
- Good source of Zinc, Zn (39% DV).
- Good source of Copper, Cu (36% DV).
- Good source of Selenium, Se (30% DV).
- Good source of Thiamin (24% DV).
About Caribou, hind quarter, meat, cooked (Alaska Native)
This lean, nutrient-dense meat comes from the hind quarter of a large Arctic ungulate, traditionally harvested by Indigenous peoples of Alaska and other northern regions. With nearly 29 grams of protein per 100 grams and zero carbohydrates, it's an excellent source of high-quality, complete protein that supports muscle maintenance and repair. The meat is exceptionally lean, containing just under 5 grams of fat per serving, most of which is naturally occurring and not heavily marbled. It's also free from dietary fiber, as is typical for animal proteins.
Nutritionally, this meat is valued for its high bioavailability of iron and B vitamins, particularly B12, which are essential for energy metabolism and red blood cell formation—nutrients that can be harder to obtain in traditional northern diets where fresh produce is limited for much of the year. Its low fat content makes it a heart-healthy option, though those looking to increase caloric intake may need to supplement it with healthy fats.
In traditional and contemporary cooking, it's often prepared as roasts, stews, or grilled steaks, sometimes with regional herbs or berries foraged from the tundra. It can also be dried or smoked for preservation, a practice rooted in Indigenous food sovereignty and sustainability. Its mild, slightly sweet flavor pairs well with both rustic and refined preparations, making it a versatile protein in both cultural and modern culinary contexts.
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