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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, bowhead whale oil is highly nutritious, particularly for its high concentration of omega-3 fatty acids (EPA and DHA) and fat-soluble vitamins A, D, and E. These nutrients support heart health, brain function, and the immune system. However, due to its extreme calorie density, it should be consumed in moderation.
Bowhead whale oil is 100% fat, providing approximately 900 calories per 100 grams. It contains zero carbohydrates and zero protein, making it one of the most energy-dense food sources available.
Yes, bowhead whale oil is very keto-friendly as it contains no carbohydrates and is composed entirely of fats. It is an excellent source of healthy marine fats for those following a ketogenic or carnivore diet.
No, bowhead whale oil is neither vegan nor vegetarian. It is an animal-derived product obtained from the blubber of the bowhead whale, traditionally harvested by Indigenous Arctic communities.
Traditionally, it is used as a dipping sauce for dried meats and fish or as a preservative for berries and wild greens. It is rarely used for high-heat frying and is instead consumed raw or added to dishes at the end of preparation to preserve its nutrients.
It has a very rich, heavy, and distinctively 'oceanic' or fishy flavor. The taste is intense and savory, reflecting its high concentration of marine oils and fat-soluble vitamins.
The EPA and DHA found in the oil are crucial for reducing inflammation, supporting cardiovascular health, and maintaining cognitive function. These fatty acids are essential because the human body cannot produce them in sufficient quantities on its own.
bowhead whale oil is a versatile ingredient found in cuisines around the world. With 900 calories per 100g and valuable grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →To prevent rancidity, it should be stored in a cool, dark place in an airtight container. For long-term storage, it is best kept in the refrigerator or freezer to protect the delicate omega-3 fatty acids from oxidation.
It is not recommended for high-heat cooking because its polyunsaturated fats are sensitive to heat and can oxidize quickly. Using it at high temperatures can destroy its nutritional benefits and produce an unpleasant flavor.
You can tell it has spoiled if it develops a harsh, unpleasantly sour, or overly pungent 'off' smell. If the oil becomes excessively cloudy or develops a bitter taste, it has likely oxidized and should no longer be consumed.