squirrel
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, squirrel is a highly nutritious lean protein. It is low in calories and fat while being rich in essential minerals like iron and phosphorus, as well as B vitamins which support energy metabolism and nervous system health.
Squirrel meat is very protein-dense, providing approximately 21.4 grams of protein per 100-gram serving. This makes it an excellent source for muscle repair and growth, comparable to other lean game meats.
Yes, squirrel is an excellent choice for weight management. With only 120 calories and 3.2 grams of fat per 100g, it provides a high-protein, low-calorie option that helps maintain satiety without excessive caloric intake.
Absolutely. Squirrel meat contains 0 grams of carbohydrates, making it perfectly suited for ketogenic and other low-carb diets. It is a pure source of animal protein and natural fats.
Generally, squirrel is not considered halal or kosher. In Islamic dietary law, rodents are typically prohibited, and under Jewish dietary laws (Kashrut), an animal must have cloven hooves and chew its cud to be kosher, which squirrels do not.
Squirrel has a mild, slightly nutty flavor with a texture similar to rabbit or the dark meat of a chicken. Because it is wild game, it is much leaner than domestic poultry and has a more distinct, earthy profile.
Because squirrel is very lean, it can become tough if overcooked. It is best prepared using slow-cooking methods like braising, stewing, or pressure cooking to tenderize the muscle fibers. Younger squirrels can be pan-fried or roasted.
squirrel is a versatile ingredient found in cuisines around the world. With 120 calories per 100g and 21.4 grams of protein, it's a nutritious addition to many dishes.
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View all other →Yes, squirrel is an excellent substitute for rabbit or chicken in most recipes, particularly in pot pies, stews, and soups. When substituting for chicken, you may need to add a little extra fat or liquid to account for the squirrel's leanness.
Fresh squirrel should be refrigerated and consumed within 1 to 2 days. For long-term storage, it should be vacuum-sealed to prevent freezer burn and can be kept in the freezer for 6 to 12 months.
While the meat is safe and free from commercial hormones, it is recommended to avoid consuming squirrel brains due to a rare risk of Creutzfeldt-Jakob disease. Always cook the meat to an internal temperature of 160°F (71°C) to ensure food safety.
