Know what’s on your plate
Ground elk
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 172 kcal —
- Protein 22 g 44%
- Carbohydrate 0 g 0%
- Fat 8.8 g 11%
- Saturated fat 3.5 g 17%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 79 mg 3%
- Cholesterol 66 mg 22%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0.2 µg 1%
- Vitamin E 0.28 mg 2%
- Thiamin (B1) 0.13 mg 10%
- Riboflavin (B2) 0.26 mg 20%
- Niacin (B3) 4.9 mg 31%
- Pantothenic acid (B5) 0.96 mg 19%
- Vitamin B6 0.34 mg 20%
- Folate (B9) 7 µg 2%
- Vitamin B12 2.1 µg 89%
Minerals
- Calcium 12 mg 1%
- Iron 2.8 mg 15%
- Magnesium 22 mg 5%
- Phosphorus 195 mg 16%
- Potassium 322 mg 7%
- Zinc 5.4 mg 49%
- Copper 0.15 mg 17%
- Manganese 0.02 mg 1%
- Selenium 8 µg 15%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 172 | 22 g | 0 g | 8.8 g |
| 1 × patty ( yield from 102.2 g raw meat ) | 102 g | 175 | 22 g | 0 g | 9 g |
| 2 × patty ( yield from 102.2 g raw meat ) | 204 g | 351 | 44 g | 0 g | 18 g |
| ½ × patty ( yield from 102.2 g raw meat ) | 51 g | 88 | 11 g | 0 g | 4.5 g |
| 3 × patty ( yield from 102.2 g raw meat ) | 306 g | 526 | 67 g | 0 g | 27 g |
| 4 × patty ( yield from 102.2 g raw meat ) | 408 g | 702 | 89 g | 0 g | 36 g |
Similar foods
- Ground elk meatcooked, pan-broiled193 kcal / 100 g
- Ground elk pattiesfree range, cooked, shoshone bannock143 kcal / 100 g
- Ground deer meatraw157 kcal / 100 g
- Ground venisonraw157 kcal / 100 g
- Moose mince meatraw106 kcal / 100 g
- Moose minceraw105 kcal / 100 g
- Elkraw111 kcal / 100 g
- Venison minceraw111 kcal / 100 g
- Elk meatcooked, roasted146 kcal / 100 g
- Caribou meatraw127 kcal / 100 g
Questions about Ground elk
How do you stop ground elk burgers drying out?
Elk is lean, so mix in a little finely grated onion or a spoonful of oil, handle the mince gently and make patties about 2 cm thick. Sear over medium-high heat, then cook through without pressing them; a thermometer should read 71 °C in the centre.
Can you cook ground elk from frozen?
For an even cook, thaw it overnight in the fridge, then use it for burgers, meatballs or a chilli. If cooking from frozen, crumble it straight into a pan over a low heat, break it up as it softens and cook until no pink remains and it reaches 71 °C throughout.
How long does ground elk keep in the fridge or freezer?
Keep raw ground elk covered on the bottom shelf of the fridge and use it within 1–2 days. Freeze it in meal-sized, airtight portions; for best quality, use within 3–4 months, and thaw in the fridge rather than on the worktop.
What can you make with ground elk?
Use it in burgers, meatballs, cottage pie or a slow-simmered chilli. Its gamey flavour works well with juniper, thyme, black pepper, mushrooms and a little bacon or pancetta for extra richness.
Can you use ground elk instead of beef mince?
Yes, but ground elk is leaner, so beef recipes that rely on fat may turn out drier. Add a little oil, grated onion or chopped bacon, and avoid prolonged cooking; it works particularly well in chilli, pasta sauce and well-seasoned meatballs.
Is ground elk leaner than ground lamb?
Yes. Ground lamb has 23.4 g fat per 100 g, compared with 8.8 g in ground elk, so lamb usually makes a richer, juicier patty without added fat.
Is ground elk a good source of zinc?
Yes: a 102 g patty provides 5.5 mg of zinc, and ground elk is high in zinc. It also provides 22 g of protein.
How do you know when ground elk is safely cooked?
Cook burgers, meatballs and mince dishes until the centre reaches 71 °C; check a thick patty with a food thermometer. Colour alone is not a reliable test, especially in a deeply browned burger.
Source: USDA FoodData Central 174425 · per 100 g · carbohydrate per EU label, fibre excluded
