Know what’s on your plate
Raccoon
Calories & nutrition facts
cooked, roasted
Nutrition facts
Per 100 g% DV- Calories 255 kcal —
- Protein 29 g 58%
- Carbohydrate 0 g 0%
- Fat 15 g 19%
- Saturated fat 4.1 g 20%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 79 mg 3%
- Cholesterol 97 mg 32%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.49 mg 3%
- Vitamin K 1.7 µg 1%
- Thiamin (B1) 0.59 mg 49%
- Riboflavin (B2) 0.52 mg 40%
- Niacin (B3) 4.7 mg 29%
- Vitamin B6 0.47 mg 28%
- Folate (B9) 11 µg 3%
- Vitamin B12 8.3 µg 346%
- Choline 115 mg 21%
Minerals
- Calcium 14 mg 1%
- Iron 7.1 mg 39%
- Magnesium 30 mg 7%
- Phosphorus 261 mg 21%
- Potassium 398 mg 8%
- Zinc 2.3 mg 21%
- Copper 0.19 mg 21%
- Selenium 18 µg 33%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 255 | 29 g | 0 g | 15 g |
| 1 × oz | 85 g | 217 | 25 g | 0 g | 12 g |
| 1 × piece, cooked (yield from 1 lb raw meat, boneless) | 399 g | 1017 | 117 g | 0 g | 58 g |
| 2 × oz | 170 g | 434 | 50 g | 0 g | 25 g |
| ½ × oz | 42.5 g | 108 | 12 g | 0 g | 6.2 g |
| 3 × oz | 255 g | 650 | 75 g | 0 g | 37 g |
| 4 × oz | 340 g | 867 | 99 g | 0 g | 49 g |
Similar foods
- Opossumcooked, roasted221 kcal / 100 g
- Squirrelgame meat, cooked, roasted173 kcal / 100 g
- Muskratcooked, roasted234 kcal / 100 g
- Beavergame meat, cooked, roasted212 kcal / 100 g
- Caribougame meat, cooked, roasted167 kcal / 100 g
- Wild boargame meat, cooked, roasted160 kcal / 100 g
- Goatcooked, roasted143 kcal / 100 g
- Roasted bisongame meat143 kcal / 100 g
- Bisongame meat, separable lean only, cooked, roasted143 kcal / 100 g
- Beargame meat, cooked, simmered259 kcal / 100 g
Questions about Raccoon
What does raccoon meat taste like?
It is dark, strongly flavoured game meat, often compared with pork or other wild mammals. The flavour can be quite pronounced, so cooks commonly pair it with onions, garlic, pepper and herbs.
How should you cook raccoon meat?
Trim away as much visible fat as possible, then braise or stew it slowly with liquid until tender; lean cuts can become tough if cooked quickly. Cook it thoroughly, reaching at least 71 °C in the centre, and avoid tasting it before it is fully cooked.
How do you prepare raccoon before cooking?
Remove the skin and visible fat, and keep raw meat and its juices separate from ready-to-eat food. If you are unfamiliar with dressing game, ask an experienced hunter or butcher to prepare it.
What dishes can you make with raccoon?
Slow-braised raccoon works well in a stew with root vegetables, or shredded and served with gravy. Strong seasonings such as sage, thyme, black pepper and alliums suit its robust flavour.
How should you store raccoon meat?
Refrigerate raw raccoon promptly in a sealed container on the lowest shelf, and use it within one to two days or freeze it. Thaw frozen meat in the fridge, not on the worktop.
Is raccoon meat safe to eat?
It can carry parasites and other pathogens, so cook it thoroughly and never eat it raw or undercooked. Handle it with clean utensils and wash your hands and work surfaces after contact with raw meat.
Is raccoon meat high in iron?
Yes. It is high in iron, providing 7.1 mg per 100 g, and is also a source of selenium at 18 µg per 100 g.
How does raccoon compare with opossum?
Raccoon has more energy and fat: 255 kcal and 15 g of fat per 100 g, compared with 221 kcal and 10.2 g in opossum. Opossum has slightly more protein, at 30.2 g per 100 g versus 29 g in raccoon.
Source: USDA FoodData Central 174349 · per 100 g · carbohydrate per EU label, fibre excluded
