Seal meat is rich in protein, low in cholesterol (5mg / 100 g) and is sugar-free (0/100 g). With a protein content of between 23 g per 100 g (23%), the loin and the flipper have a protein rating of 62 and 57 respectively.

Regardless of the cut, seal meat is one of the best source of iron (heme iron), even exceeding the iron content of pig liver.[i] A serving of 100 g of seal loin contains 35.5 mg or 250% of the Recommended Daily Intake (RDI)[ii], while the flipper provides 130% of the RDI with 18.7 mg per serving of 100g.

Iron depletion is the most common deficiency in Canada and around the world. More than 30% of the world’s population are currently affected by iron deficiency. In Canada, more than 10% of women of reproductive age do not consume enough iron. [iii]

Symptoms of iron deficiency anemias may include[iv]:

• Reduced immune function and resistance to infection
• Impaired cognitive performance and behaviour
• Decreased thermoregulatory performance and energy metabolism
• Diminished exercise or work capacity
• Increased incidence of preterm deliveries and low birthweight infants

A serving of 100g of loin represents a good source of magnesium (20% of the RDI), zinc (18%), phosphorus (14%) and copper (10%). The loin contains 210 mg of potassium and 280 mg of sodium per serving, representing 6 and 12% of the RDI.

The flipper (or shoulder) represents an excellent source of magnesium and zinc with a 25% and a 40% of the RDI per 100g serving respectively. Like the loin, the flipper is a source of phosphorus (15% of the RDI), copper (6% of the RDI) and a source of potassium, containing 200 mg (6% AQR).

On the other hand, since both cuts of meat already contain sodium, it is desirable to add little or no salt during their preparation.

Seal meat has a very low fat content of up to 1g of lipids per 100g of meat. Almost half of these lipids come from the family of monounsaturated fatty acids (0.3g per serving of 100g) and omega-3 polyunsaturated fatty acids (0.1g per serving of 100g).