Celebrating Skippy

When you think of Australia – what comes to mind? Beaches, sunshine, barbeques, prawns and of course, kangaroos.

Now I’m not talking about kangaroos alive and hopping (sorry animal lovers)– I’m talking about kangaroo as a meat on your plate.

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From a nutritional point of view… kangaroo meat is on top and ticks all of the boxes. Kangaroo meat is extremely low in fat, having practically no saturated fat and is a good source of heart-friendly omega-3. It has similar levels to other meats of protein and zinc but, the bonus is – it has twice as much vitamin B12 and higher levels of most other B vitamins (B6, Niacin, Riboflavin, Thiamin). It is very common for women especially to be low in vitamin B12, so this is a great source. Iron is another mineral kangaroo meat is rich in – iron helps our body produce energy and plays an important part in transporting oxygen around the body as well as assisting with our immune system. Kangaroo meat naturally contains Conjugated Linolenic Acid (CLA) which can assist in increased metabolic rate, enhanced muscle growth, lowering cholesterol and triglycerides, lowering insulin resistance and enhancing immune system.

Kangaroo meat is open range, meaning that they are not farmed. This means that you get a lean red meat that is free from any antibiotics, added chemicals or hormones.

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Check out this table below comparing the energy and fat of kangaroo meat to other meats. You can see why kangaroo meat is becoming especially popular amongst bodybuilders and athletes.