Elk, free range, roast, eye of round, cooked (Shoshone Bannock)
* 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 | 0.2 MG | 14% | |
| Riboflavin | 0.4 MG | 28% | |
| Niacin | 8.0 MG | 50% | |
| Pantothenic acid | 0.9 MG | 18% | |
| Vitamin B-6 | 0.9 MG | 54% | |
| Folate, total | 1 UG | 0% | |
| Vitamin B-12 | 2.0 UG | 81% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.5 MG | 3% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 4 MG | 0% | |
| Iron, Fe | 2.7 MG | 15% | |
| Magnesium, Mg | 26 MG | 6% | |
| Phosphorus, P | 236 MG | 19% | |
| Potassium, K | 369 MG | 8% | |
| Sodium, Na | 50 MG | 2% | |
| Zinc, Zn | 4.8 MG | 44% | |
| Copper, Cu | 0.2 MG | 17% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 20.5 UG | 37% |
Nutrition Highlights
- Excellent source of protein with 30.6g per 100g, great for muscle building and recovery.
- Very low in fat (2.9g per 100g).
- Good source of Zinc, Zn (44% DV).
- Good source of Selenium, Se (37% DV).
- Good source of Riboflavin (28% DV).
- Rich source of Niacin (50% of Daily Value per 100g).
About Elk, free range, roast, eye of round, cooked (Shoshone Bannock)
Sourced from free-range elk and prepared as an eye of round roast, this protein-packed food offers a lean and nutrient-rich addition to a balanced diet. Its impressive protein content, at over 30 grams per 100-gram serving, is vital for muscle building, repair, and overall body function. The near-absence of carbohydrates and fiber, alongside a low fat content, makes it a particularly attractive option for individuals focused on managing their carbohydrate intake or those aiming for a high-protein, low-fat diet. This preparation is a good source of essential minerals like iron and zinc, which are crucial for oxygen transport and immune function respectively.
Commonly enjoyed by the Shoshone-Bannock people, the roast can be prepared in various ways to complement its natural flavors. Slow roasting allows the meat to remain tender and retain its moisture, making it a flavorful centerpiece for a meal. Sliced thinly, it can be served as a protein-rich component in salads, sandwiches, or alongside roasted vegetables. The versatility of this cut extends to soups and stews, where it contributes savory depth and sustained energy. Consider marinating the roast with herbs and spices beforehand to enhance the natural flavors and create a truly satisfying and healthy meal.
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