Let’s look at how venison adds up in the calorie and nutrient statistics.
A single 100g portion of venison measures up like this in calories and macronutrients:
We already know that venison is lower in fat than many other meats, it has a higher calorie content than the same portion of some meats but has a closer ratio of Omega 6-3. We all know that the omega fats are the good and healthy ones, used for reducing the risk of heart disease, lowering total cholesterol levels, lowering “bad” (LDL) cholesterol levels, raising “good” (HDL) cholesterol levels, and reducing cancer risk.
Lets look at those essential vitamins, venison is an excellent source of B vitamins:
Generally speaking, all red meat is an excellent source of B vitamins, and venison is no exception.
For example, a 6-oz serving (170-gram) of cooked venison provides;
- 78.2 % of the RDI for vitamin B3
- 66.3 % of the RDI for vitamin B12
- 57.8 % of the RDI for vitamin B1
- 39.1 % of the RDI for vitamin B6
- 32.3 % of the RDI for vitamin B2
- 13.6 % of the RDI for vitamin B5
B vitamins play a host of essential roles in the body, among their functions, B vitamins are responsible for converting food to energy, and they play a part in DNA synthesis, hormone production, and much more.
Those essential nutrient facts:
On a gram-for-gram basis, we already know that venison contains fewer calories than other red meat varieties.Despite this, the meat contains higher amounts of beneficial vitamins and minerals, which makes venison an impressive source of nutrients.
A recent study analysed the chemical composition of meat from two species of deer versus two common species of cattle.
All of these animals were raised according to typical commercial farming practices and overall, the results showed venison to have a superior nutrient composition to beef.
One notable finding was that venison meat had an average 5x higher amount of omega-3 than beef.
Since our deer spend their life grazing on fresh pasture, our venison typically contains a much higher amount of omega-3 than other meat, as well as a better omega-6 to omega-3 ratio.
With all the focus on the carbon footprint of meat in recent times, sustainability is a hot topic, a lot of negative claims about meat are exaggerated by those with an agenda, but it is probably fair to say that factory farmed meat is resource intensive.
However, ruminants raised on regenerative pasture are at the other end of the scale, and they offer numerous benefits including:
- Improved nutrient cycling, soil fertility, and general health of topsoil
- Playing a part in the natural ecosystem/wildlife habitat
- Less resource intense, more sustainable
- Produce a healthier product (slightly higher levels of omega-3, CLA, and more)
With this in mind, venison is one of the most environmentally friendly ways to eat meat, and our animals are kept to the highest health status and standards and as close as possible to conditions in their natural habitat.