alligator meat
Also known as: gator meat
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Also known as: gator meat
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, alligator meat is a highly nutritious lean protein. It is low in saturated fat and cholesterol while being rich in omega-3 fatty acids, which support heart and brain health. It also provides essential minerals like iron and B vitamins.
Alligator meat is exceptionally high in protein, containing approximately 46.2g per 100g serving. This makes it an excellent choice for muscle repair and growth, offering significantly more protein per gram than many traditional meats.
Yes, it is very beneficial for weight loss due to its high protein-to-calorie ratio. With 232 calories and only 4.2g of fat per 100g, it helps promote satiety and maintain muscle mass while keeping overall caloric intake relatively low.
Absolutely. Alligator meat contains 0g of carbohydrates, making it a perfect fit for ketogenic and other low-carb diets. Its high protein content and healthy fats align well with keto nutritional requirements.
Generally, alligator meat is not considered kosher as it is a reptile and lacks the specific characteristics required by Jewish dietary laws. Similarly, most Islamic scholars consider it haram (not halal) because it is a predatory animal with fangs.
Alligator meat has a mild flavor often described as a cross between chicken and rabbit, with a very subtle fishy undertone. The texture is firm and similar to dark meat chicken, though it can become chewy if overcooked.
Alligator can be grilled, fried, or used in stews like gumbo. Because it is very lean, it is best cooked quickly over high heat or slow-braised; overcooking will result in a tough, rubbery texture.
alligator meat is a versatile ingredient found in cuisines around the world. With 232 calories per 100g and 46.2 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 1 recipes featuring alligator meat with step-by-step instructions.
Browse recipes →The tail is considered the choice cut because it is the most tender and white, similar to veal in appearance. The legs and ribs are darker meat with a stronger flavor and a texture more similar to pork.
Fresh alligator meat should be stored in the coldest part of the refrigerator and consumed within 2 days. For long-term storage, it can be frozen in vacuum-sealed bags for up to 6 months to prevent freezer burn.
If alligator is unavailable, the best substitutes are chicken thighs, pork loin, or firm white fish like monkfish. These options provide a similar texture and mild flavor profile that works well in most alligator recipes.
