Nutritional Food Fact Sheet Series

Seal

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Seal is a major food source of Arctic peoples.  Hunting seal is part of a healthy, traditional way of life.  Seal oil can be used as a medicine for wounds or other infected areas. The skin and other parts are used to make clothing and footwear such as kamiks.  Traditionally, parts of the seal are also used for crafts and fuel oil. 

What do we know about seal?

Inuit and Inuvialuit Elders tell us that the seal is a “special food” because seal keeps us healthy and warm.  Almost all seal parts are eaten such as the liver, flippers, blubber, meat and eyes.  These parts are eaten raw, frozen, boiled, dried, aged or fermented.

Nutrients in seal

Nutrients Contents per Serving

Ringed &
Bearded Seal

Meat,
boiled (75g)

Bearded Seal
Intestine,
boiled 
(75 g)

Ringed Seal
Heart,
raw (90g)

Ringed Seal
Liver,
raw 
(90g)

Ringed Seal
Brains,
raw 
(90g)

Ringed Seal
Eyes,
raw 
(90g)

Ringed Seal
Blubber,
boiled (100g)

Ringed Seal
Flipper,
aged (75g)

An excellent food source means it supplies 25% or more of a nutrient per day

Protein
Very high Iron

Protein
B Vitamins
Protein
Iron

Protein
Iron
Vitamin A
B Vitamins
Folate
Vitamin D

Protein
Iron
B Vitamins

Iron

Vitamin A
Riboflavin

Protein
A good source supplies 15 - 24% of a nutrient per day B Vitamins Iron       Protein
Vitamin D
  Iron
A fair source supplies 5 - 14% of a nutrient per day Vitamin D

Folate
Vitamin C

  Vitamin C Vitamin D Vitamin A Protein  
  • Reference Serving Sizes are from Canada’s Food Guide (dried = 35g, cooked = 75g, raw = 90g).
  • The Recommended Dietary Allowance (RDA) amounts are based on the needs of a 14 – 18 year old girl.
  • Excellent, good and fair sources of nutrients have been standardized for any type of food source.

Did you know?

  • Most parts of the seal are excellent sources of protein.  Protein keeps us healthy by building and repairing our muscles, skin and blood. 
  • Seal meat, liver, brains and eyes provide vitamin D although the amounts vary.   Vitamin D helps us have healthy bones and teeth, keeps us strong and healthy and for the prevention of diseases such as rickets and diabetes. 
  • Seal liver provides a variety of nutrients in high quantity and is considered a very valuable food source.  Seal liver provides us with five times the vitamin A, two times the iron and folate, and half of the vitamin D we need daily.
  • Seal intestines and liver are fair sources of vitamin C, which keeps our gums, teeth and skin healthy. 

Prepare Foods Safely

  • Botulism is a type of food poisoning. If a food with botulism germs is stored at warm temperatures in a container without air, these germs can grow into poison.
  • To prevent botulism poisoning, seal should be prepared in traditional ways and aged in a very cool place that allows air in. If aged in oil, stir often to let the meat contact the air.
  • Use safe food handling practices – wash your hands and equipment.
  • Eat meat only when properly handled, cooked, dried, or aged.
  • To store meat, use only clean containers or bags made for FOOD storage only.
  • Note that botulism bacteria produce no flavor or smell, so meat can be poisoned and you would not be able to tell.

Healthy Eating

Prepare foods in traditional ways to avoid too much added sugar, fat and salt. Try rabbit or hare stew with carrots, onions and potatoes for a tasty meal.  Add fresh fruit (frozen or canned when fresh is not in season).  Have water to drink.

Hunting and fishing for a healthy lifestyle

Getting out on the land is part of our northern way of life. It is great to be active. Hunting, fishing, gathering, and eating traditional foods helps keep us healthy.

Contaminants

Mercury and other contaminants may be a concern when consuming certain traditional foods in specified regions.

For more information contact:

  • Community Health Representatives
  • Registered Dietitians
  • Band Office and Local Elders
  • Territorial Nutritionist, Department of Health and Social Services
  • Environmental Health Officers