Know what’s on your plate
Bear
Calories & nutrition facts
game meat, raw
Nutrition facts
Per 100 g% DV- Calories 161 kcal —
- Protein 20 g 40%
- Carbohydrate 0 g 0%
- Fat 8.3 g 11%
- Fibre 0 g 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Thiamin (B1) 0.16 mg 13%
- Riboflavin (B2) 0.68 mg 52%
- Niacin (B3) 3.2 mg 20%
Minerals
- Calcium 3 mg 0%
- Iron 6.7 mg 37%
- Phosphorus 151 mg 12%
- Selenium 8.3 µg 15%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 161 | 20 g | 0 g | 8.3 g |
| 1 × oz | 28.4 g | 46 | 5.7 g | 0 g | 2.4 g |
| 1 × lb | 453.6 g | 730 | 91 g | 0 g | 38 g |
| 2 × oz | 56.7 g | 91 | 11 g | 0 g | 4.7 g |
| ½ × oz | 14.2 g | 23 | 2.8 g | 0 g | 1.2 g |
| 3 × oz | 85.1 g | 137 | 17 g | 0 g | 7.1 g |
| 4 × oz | 113.4 g | 183 | 23 g | 0 g | 9.4 g |
Similar foods
- Black bear meatalaska native155 kcal / 100 g
- Bear meatgame meat, indigenous, raw128 kcal / 100 g
- Polar beargame meat, indigenous, raw116 kcal / 100 g
- Polar bear meatgame meat, indigenous, boiled204 kcal / 100 g
- Polar bear fatgame meat, indigenous, raw756 kcal / 100 g
- Beavergame meat, raw146 kcal / 100 g
- Whalegame meat, raw110 kcal / 100 g
- Antelopegame meat, raw114 kcal / 100 g
- Beaver meatgame meat, indigenous, raw123 kcal / 100 g
- Wild boargame meat, raw122 kcal / 100 g
Questions about Bear
How should you cook bear meat?
Bear can be lean and firm, so moist, slow cooking works well: cut it into chunks and braise in stock with onions and root vegetables until tender. Mince or sausages also suit a long, gentle cook.
What temperature should bear meat reach to be safe to eat?
Cook bear meat until the centre reaches at least 71 °C; use a food thermometer, especially for thick cuts and burgers. Do not taste it raw or rely on colour alone.
Does bear meat taste like beef or venison?
Its flavour is often described as rich and gamey, somewhere between pork and venison, though diet and cut affect the taste. Strong flavours such as juniper, garlic, black pepper and red wine work well with it.
How should you store bear meat?
Keep raw bear meat covered in the fridge and cook it within one or two days, or freeze it tightly wrapped. Refrigerate cooked meat within two hours and use it within three to four days.
What can you use instead of bear meat?
For a stew or braise, venison or wild boar makes a practical substitute; both have a gamey flavour and suit slow cooking. Beef chuck also works, though it tastes less like game.
Is bear meat a good source of iron?
Yes. A 100 g portion provides 6.7 mg of iron, so bear meat is a source of iron.
Source: USDA FoodData Central 173845 · per 100 g · carbohydrate per EU label, fibre excluded
