Sustainable Agriculture and Food: Four volume set (Earthscan Reference Collections)

Environmental and Health Benefi ts of Hunting Lifestyles and Diets 113

Table 4.1

Nutrient content for wild and store foods

Food Energy

(MJ 100g

–1)

Protein(g 100g

–1)

Total fat(g 100g

–1)

Saturated fat (g 100g

–1)

Iron

(mg 100g

–1)

Vitamin C (mg 100g

–1)

Thiamin

(mg 100g

–1)

Riboflavin(mg 100g

–1)

Niacin

(mg 100g

–1)

CaribouPheasantBeaverRabbit (wild)MooseDuckSalmonTrout

0.691.030.890.720.560.510.770.63

29.832.434.933.029.319.927.422.9

4.4212.106.963.510.974.257.505.80

1.703.502.101.100.291.321.591.52

6.171.4310.004.854.224.510.710.38

3.02.33.00.05.06.21.02.0

0.250.070.050.020.050.420.120.15

0.900.180.310.070.340.310.160.09

5.87.52.26.45.33.47.85.8

Average for country foods

0.72

28.7

5.69

1.64

4.03

2.8

0.14

0.30

5.5

Luncheon meatBologna beef/porkPork loin chopsBeef, braisedSteakBeef cornedBeef/pork frankfurterPork sausage

1.401.271.031.431.071.041.341.54

12.515.227.926.928.026.911.119.2

30.324.614.525.715.215.228.930.8

10.89.75.310.26.16.210.710.8

0.721.211.053.043.042.101.101.15

1.00.80.90.00.00.00.03.8

0.370.220.770.070.100.020.200.73

0.190.190.220.230.270.140.110.27

3.12.54.62.53.92.42.74.6

Average for store foods

1.26

20.9

23.2

8.7

1.68

0.81

0.31

0.20

3.3

Source

: USDA National Nutrient Database, 2003; Gebhardt and Thomas, 2002