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Seal, bearded (Oogruk), meat, low quadrant, raw (Alaska Native)

186 Calories
23.6g Protein
0g Carbs
10.2g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 186
% Daily Value*
Total Fat 10.2g 13%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 121mg 40%
Sodium 57mg 2%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 23.6g 47%
Vitamin D 0mcg 0%
Calcium 4mg 0%
Iron 17mg 94%
Potassium 210mg 4%

* 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 23.6g 70%
Carbs 0g 0%
Fat 10.2g 30%

Vitamins

Nutrient Amount % DV
Choline, total 63.1 MG 11%
Vitamin A, RAE 195 UG 22%
Vitamin E (alpha-tocopherol) 0.3 MG 2%
Vitamin K (phylloquinone) 0 UG 0%

Minerals

Nutrient Amount % DV
Calcium, Ca 4 MG 0%
Iron, Fe 17 MG 94%
Magnesium, Mg 17 MG 4%
Phosphorus, P 140 MG 11%
Potassium, K 210 MG 4%
Sodium, Na 57 MG 2%
Zinc, Zn 2.6 MG 24%
Copper, Cu 0.1 MG 16%
Manganese, Mn 0.0 MG 2%

Nutrition Highlights

  • Excellent source of protein with 23.6g per 100g, great for muscle building and recovery.
  • Rich source of Iron, Fe (94% of Daily Value per 100g).
  • Good source of Zinc, Zn (24% DV).
  • Good source of Vitamin A, RAE (22% DV).

About Seal, bearded (Oogruk), meat, low quadrant, raw (Alaska Native)

Found in the icy waters of the Arctic, this lean protein source is a cornerstone of the traditional diets of Alaska Native communities. Its nutritional profile is notable for its high protein content, essential for building and repairing tissues, along with a significant amount of healthy fats. Unlike many land-based meats, it boasts virtually no carbohydrates or fiber. The fat content, while present, is relatively modest, and the specific fatty acid composition is worth noting. While providing energy and supporting cell function, it's also a source of important micronutrients, including iron, which is vital for oxygen transport, and vitamin B12, crucial for nerve function and red blood cell formation.

In traditional culinary practices, this food is often consumed raw, fermented, or cooked over an open fire. The specific preparation methods depend on the region and the community's cultural practices. Although it offers a unique nutritional profile, it is important to consider that the raw consumption poses some risks of parasitic infections. If consuming for the first time, or if you don't have experience with traditional preparation methods, it is suggested to consult with local experts and understand the necessary safety precautions. When sourced from reputable suppliers and handled responsibly, this represents a unique and nutrient-dense food option.

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