Whale, beluga, meat, raw (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 | 1% | |
| Riboflavin | 0.2 MG | 14% | |
| Niacin | 5.4 MG | 34% | |
| Pantothenic acid | 0.6 MG | 12% | |
| Vitamin B-6 | 0.0 MG | 3% | |
| Folate, total | 4 UG | 1% | |
| Choline, total | 35.1 MG | 6% | |
| Vitamin B-12 | 2.6 UG | 108% | |
| Vitamin A, RAE | 102 UG | 11% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 7 MG | 1% | |
| Iron, Fe | 25.9 MG | 144% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 239 MG | 19% | |
| Potassium, K | 283 MG | 6% | |
| Sodium, Na | 78 MG | 3% | |
| Zinc, Zn | 2.8 MG | 25% | |
| Copper, Cu | 0.1 MG | 13% | |
| Manganese, Mn | 0.0 MG | 2% | |
| Selenium, Se | 36.5 UG | 66% |
Nutrition Highlights
- Low in calories with 111 kcal per 100g.
- Excellent source of protein with 26.5g per 100g, great for muscle building and recovery.
- Very low in fat (0.5g per 100g).
- Rich source of Iron, Fe (144% of Daily Value per 100g).
- Good source of Zinc, Zn (25% DV).
- Rich source of Selenium, Se (66% of Daily Value per 100g).
About Whale, beluga, meat, raw (Alaska Native)
This marine mammal meat is a dense source of high-quality protein, offering over a quarter of its weight in protein content. It is naturally very low in fat and contains no carbohydrates or fiber, making it a lean option for those seeking protein-rich foods. The fat it does contain is minimal, and as a wild-caught marine species, it may provide certain trace minerals and omega-3 fatty acids, though in modest amounts compared to other seafood. Because it is raw and unprocessed, its nutritional profile is straightforward, without added sodium or preservatives, though sourcing and preparation must be handled with care due to potential environmental contaminants like mercury.
In traditional Alaskan Native cuisine, this meat is often consumed fresh, dried, or lightly cooked, and is sometimes incorporated into stews or soups alongside other local ingredients. Its mild, slightly sweet flavor and firm texture make it versatile, though it is typically used in small portions as part of a balanced diet. Due to its rarity outside of indigenous communities and the need for sustainable harvesting practices, it is not a common feature in mainstream diets. For those interested in its nutritional value, it can serve as an occasional protein source, but awareness of environmental and health considerations is essential.
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