Opossum
Common food
Photo: Wikipedia
Opossum is a wild game meat, historically a staple in rural American cuisine, with a flavor and texture often compared to dark turkey or rabbit. It is lean, high in protein, and low in fat, making it a nutritious option for those who enjoy foraged or traditional foods. The meat is typically slow-cooked to tenderize its naturally firm texture, resulting in a rich, savory dish.
Calorie split: 57% protein · 0% carbs · 43% fat
↓ Full nutrition💚 Why it's loved
People love opossum for its deep, earthy flavor that pairs well with bold seasonings and slow-cooking methods. It is cherished in Southern U.S. culture as a traditional, rustic dish that connects to heritage and self-sufficiency.
⚠️ Watch-outs & how to enjoy it better
Opossum meat can be tough and gamey if not prepared properly, which may deter those unfamiliar with wild game. To counteract this, it is best slow-cooked or braised for several hours, and marinating in acidic liquids like vinegar or citrus can help tenderize the meat and mellow its flavor.
Key benefits
- High in protein (29.96g per 100g)
- Very low in carbohydrates (0g per 100g)
- Low in fat (10.12g per 100g)
- Good source of iron and B vitamins
- Sustainable and ethical foraging option
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Opossum is one of the few mammals that are naturally immune to rabies, making it a safer wild game option in some regions.
Full nutrition (USDA data · scales with serving)
| Water | 57.8 g |
| Energy | 219 kcal |
| Protein | 30.0 g |
| Total lipid (fat) | 10.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 17.0 mg |
| Iron, Fe | 4.6 mg |
| Magnesium, Mg | 34.0 mg |
| Phosphorus, P | 276 mg |
| Potassium, K | 435 mg |
| Sodium, Na | 365 mg |
| Zinc, Zn | 2.3 mg |
| Copper, Cu | 0.19 mg |
| Selenium, Se | 18.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.37 mg |
| Niacin | 8.4 mg |
| Vitamin B-6 | 0.47 mg |
| Folate, total | 10.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 10.0 ug |
| Choline, total | 116 mg |
| Vitamin B-12 | 8.2 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.44 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 1.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.04 g |
| SFA 16:0 | 0.96 g |
| SFA 18:0 | 0.17 g |
| Fatty acids, total monounsaturated | 3.7 g |
| MUFA 16:1 | 0.30 g |
| MUFA 18:1 | 3.4 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.0 g |
| PUFA 18:2 | 2.9 g |
| PUFA 18:3 | 0.07 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 128 mg |
FAQ
Is opossum safe to eat?
Yes, opossum is safe to eat when properly cooked and sourced from a clean environment. It is a traditional food in many cultures and is often prepared by slow-cooking to ensure tenderness and safety.
What does opossum taste like?
Opossum has a flavor similar to dark turkey or rabbit, with a slightly gamey taste. Its texture is firm and can be tough if not cooked slowly, but it becomes tender and flavorful when braised or roasted.
How do you prepare opossum?
Opossum is typically prepared by skinning, cleaning, and then slow-cooking it in a stew, roast, or braise. Marinating in acidic liquids like vinegar or citrus can help tenderize the meat and reduce its gamey flavor.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.19 kcal/g · 55% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.84 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.