ground elk
Also known as: elk mince
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Also known as: elk mince
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, ground elk is exceptionally healthy. It's an extremely lean source of high-quality protein, providing essential amino acids for muscle growth and repair with significantly less saturated fat and calories than ground beef. It's also rich in iron, B vitamins (like B12 and niacin), zinc, and phosphorus, supporting energy, immunity, and bone health.
Per 100 grams, ground elk contains approximately 146 calories, 22.6 grams of high-quality protein, and only 5.2 grams of fat, with 0 grams of carbohydrates. This makes it a very nutrient-dense option for those looking to maximize protein intake while minimizing fat and calories.
Yes, ground elk is an excellent choice for weight loss due to its high protein content and low fat and calorie count. The protein helps promote satiety, reducing overall calorie intake, and supports muscle mass during weight loss. Its leanness makes it a healthier alternative to fattier ground meats.
Yes, pure ground elk meat is naturally gluten-free. As an unprocessed meat, it does not contain any wheat, barley, or rye. However, always check labels if purchasing pre-seasoned or processed elk products to ensure no gluten-containing additives have been included.
Absolutely, ground elk is highly keto-friendly. It contains zero carbohydrates, is rich in protein, and provides a moderate amount of healthy fats, making it an ideal food for maintaining ketosis. It's a great way to get essential nutrients while adhering to a ketogenic diet.
Yes, ground elk is a very suitable food for individuals with diabetes. It has no carbohydrates, which means it won't impact blood sugar levels. Its high protein content can also help with satiety and blood sugar management, making it a beneficial part of a balanced diet.
ground elk is a versatile ingredient found in cuisines around the world. With 146 calories per 100g and 22.6 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 →Ground elk can be cooked similarly to ground beef, but due to its leanness, it cooks faster and can dry out if overcooked. Brown it in a pan, breaking it up, until it's no longer pink. It's excellent in chili, tacos, burgers, meatballs, or as a base for sauces, often requiring less draining of fat.
Ground elk has a distinct, slightly richer, and often sweeter flavor than ground beef, with a mild gamey note that is less pronounced than venison. It's very lean, so it has a less greasy mouthfeel. Many describe its taste as clean and earthy.
Store fresh ground elk in the coldest part of your refrigerator, ideally at 40°F (4°C) or below. For longer storage, ground elk freezes exceptionally well. Wrap it tightly in freezer paper or place it in airtight freezer bags to prevent freezer burn.
Fresh ground elk can be stored in the refrigerator for 1-2 days. If frozen, it can maintain its quality for 3-4 months in a standard freezer, or even longer (up to 6-12 months) if vacuum-sealed and kept at 0°F (-18°C) or colder. Always thaw in the refrigerator.
