Whale, beluga, meat, dried (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 | 0.0 MG | 3% | |
| Riboflavin | 0.5 MG | 40% | |
| Niacin | 15.2 MG | 95% | |
| Pantothenic acid | 1.7 MG | 34% | |
| Vitamin B-6 | 0.1 MG | 8% | |
| Folate, total | 10 UG | 3% | |
| Choline, total | 131.7 MG | 24% | |
| Vitamin B-12 | 7.3 UG | 305% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 22 MG | 2% | |
| Iron, Fe | 72.4 MG | 402% | |
| Magnesium, Mg | 63 MG | 15% | |
| Phosphorus, P | 549 MG | 44% | |
| Potassium, K | 800 MG | 17% | |
| Sodium, Na | 220 MG | 10% | |
| Zinc, Zn | 7.8 MG | 71% | |
| Copper, Cu | 0.3 MG | 36% | |
| Manganese, Mn | 0.1 MG | 6% | |
| Selenium, Se | 103 UG | 187% |
Nutrition Highlights
- Excellent source of protein with 69.9g per 100g, great for muscle building and recovery.
- Rich source of Iron, Fe (402% of Daily Value per 100g).
- Good source of Phosphorus, P (44% DV).
- Rich source of Zinc, Zn (71% of Daily Value per 100g).
- Good source of Copper, Cu (36% DV).
- Rich source of Selenium, Se (187% of Daily Value per 100g).
About Whale, beluga, meat, dried (Alaska Native)
This dried meat comes from the beluga whale, a species found in Arctic waters, and is traditionally prepared by Alaska Native communities as a way to preserve the nutrient-dense protein for long periods. The drying process concentrates its nutritional value, making it an exceptionally high-protein, low-carbohydrate food with virtually no fiber or sugars. It provides about 327 calories per 100 grams, with the vast majority coming from protein—nearly 70 grams—making it one of the most concentrated sources of this macronutrient available from animal sources. The fat content is relatively low at 5.3 grams, and it contains no carbohydrates, which can make it suitable for ketogenic or low-carb dietary patterns.
In traditional use, it is often eaten as a portable, shelf-stable snack or rehydrated in soups and stews, offering both sustenance and cultural continuity. Its intense flavor and chewy texture make it more of a specialty item than a daily staple, but for those living in or connected to Arctic regions, it remains an important source of essential nutrients like iron, vitamin B12, and omega-3 fatty acids. While its consumption is not common outside Indigenous communities, it serves as a powerful example of how traditional food preservation methods can yield highly nutritious, energy-dense foods adapted to extreme environments.
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