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Caribou, liver, raw (Alaska Native)

122 Calories
15g Protein
6.8g Carbs
3.9g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 122
% Daily Value*
Total Fat 3.9g 5%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 6.8g 2%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 15g 30%
Vitamin D 0mcg 0%
Calcium 4mg 0%
Iron 15.7mg 87%
Potassium 0mg 0%

* 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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Protein 15g 58%
Carbs 6.8g 26%
Fat 3.9g 16%

Minerals

Nutrient Amount % DV
Calcium, Ca 4 MG 0%
Iron, Fe 15.7 MG 87%
Phosphorus, P 282 MG 23%

Nutrition Highlights

  • Good source of protein with 15g per 100g.
  • Rich source of Iron, Fe (87% of Daily Value per 100g).
  • Good source of Phosphorus, P (23% DV).

About Caribou, liver, raw (Alaska Native)

This nutrient-dense organ meat comes from a large arctic deer species and is a traditional food source for indigenous peoples of northern regions. When consumed raw, it provides a concentrated source of high-quality protein, delivering 15 grams per 100-gram serving while remaining relatively low in calories at 122. The protein content is complete, containing all essential amino acids needed for tissue repair and maintenance.

Beyond protein, this organ meat stands out for its impressive micronutrient profile. It's notably rich in B vitamins, particularly B12, which supports nerve function and red blood cell formation. The 3.9 grams of fat per serving includes both saturated and unsaturated fatty acids, while the 6.8 grams of carbohydrates provide quick energy. Unlike muscle meats, organ meats like this contain no fiber but offer unique nutritional compounds that support various bodily functions.

In traditional preparation, this food is often consumed raw or minimally cooked to preserve its nutritional integrity. Indigenous communities might eat it fresh after hunting, sometimes frozen for preservation during harsh winters. It can also be incorporated into traditional dishes where it's lightly seared or used in stews. Due to its concentrated nutrient content, even small portions provide substantial nutritional benefits, making it a valued component of subsistence diets in arctic regions.

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