Buffalo and Nutrition: A Healthy Connection
Why eat buffalo?
Buffalo is an excellent substitute for red meat, such as beef, pork, deer, or elk, in our diets. It is low in fat and calories.
Buffalo: Calories: 31, Fat: 0.4g, Protein: 6g, Cholesterol: 19mg
Beef: Calories: 37, Fat: 1g, Protein: 6g, Cholesterol: 16mg
Pork: Calories: 38, Fat: 1g, Protein: 6g, Cholesterol: 17mg
Chicken: Calories: 33, Fat: 1g, Protein: 6g, Cholesterol: 23mg
*Per 1 ounce of raw meat
**All amounts are rounded to the nearest whole number.
***Based on similar cuts for each animal.
Remember that if you do not trim all the visible fat or if you add fat such as butter, oil, or margarine during the cooking process, you will increase the amount of fat in the meat.
Sources:
Maginnis, Berdine, and Linda Boeckner. "Cooking with Bison Meat." Nebraska Cooperative Extension (NF98-360), March 1998. http://www.ianr.unl.edu/pubs/foods/nf360.htm 01/30/2001.
Northwest Bison Association. "Why should I eat buffalo (ie, bison) meat?" http://www.nwbison.org/eat_buffalo.htm
U.S. Department of Agriculture. Agricultural Research Service. 1999. USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page, http://www.nal.usda.gov/fnic/foodcomp. 03/19/2001
Why eat buffalo?
- Buffalo is a nutrient dense food. That means it is full of good nutrition compared to the amount of calories it provides.
- Buffalo is a good source of protein.
- Buffalo is low in fat.
- Buffalo is high in many vitamins such as vitamins B12 and B6.
- Buffalo is high in many minerals such as iron and zinc.
- Buffalo adds variety to our diets.
- Buffalo tastes great and is full of flavor.
Buffalo is an excellent substitute for red meat, such as beef, pork, deer, or elk, in our diets. It is low in fat and calories.
Buffalo: Calories: 31, Fat: 0.4g, Protein: 6g, Cholesterol: 19mg
Beef: Calories: 37, Fat: 1g, Protein: 6g, Cholesterol: 16mg
Pork: Calories: 38, Fat: 1g, Protein: 6g, Cholesterol: 17mg
Chicken: Calories: 33, Fat: 1g, Protein: 6g, Cholesterol: 23mg
*Per 1 ounce of raw meat
**All amounts are rounded to the nearest whole number.
***Based on similar cuts for each animal.
Remember that if you do not trim all the visible fat or if you add fat such as butter, oil, or margarine during the cooking process, you will increase the amount of fat in the meat.
Sources:
Maginnis, Berdine, and Linda Boeckner. "Cooking with Bison Meat." Nebraska Cooperative Extension (NF98-360), March 1998. http://www.ianr.unl.edu/pubs/foods/nf360.htm 01/30/2001.
Northwest Bison Association. "Why should I eat buffalo (ie, bison) meat?" http://www.nwbison.org/eat_buffalo.htm
U.S. Department of Agriculture. Agricultural Research Service. 1999. USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page, http://www.nal.usda.gov/fnic/foodcomp. 03/19/2001
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