Slow-cooked opossum with herbs
Slow-cooked opossum with herbs is a traditional Southern American dish, particularly associated with Appalachian cuisine. The whole animal is typically cleaned, seasoned with herbs like sage, thyme, and bay leaves, and then slow-roasted or braised for several hours until tender. It was historically a common source of protein in rural communities.
🍽️ Nutrition at a glance
This dish is very high in protein and low in carbohydrates. It provides essential nutrients like iron, zinc, and B vitamins, with a rough calorie estimate of 250-350 kcal per serving, depending on the cut and added fats.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 35 g |
| Carbs | 0 g |
| Fat | 15 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 75 mg |
| Iron | 2.5 mg |
| Zinc | 4.0 mg |
| Vitamin B12 | 1.8 mcg |
| Niacin (B3) | 7.0 mg |
| Phosphorus | 250 mg |
| Potassium | 320 mg |
| Selenium | 22 mcg |
| Vitamin B6 | 0.5 mg |
Per 1 serving (150 g) of cooked meat without skin or added fat · estimated, varies by recipe
💡 What's interesting
Culturally, opossum was once a staple 'poor man's' food in the American South, valued for its availability. Nutritionally, it's a lean game meat, often compared to rabbit or dark poultry meat in texture and fat content.
