Bison

Nutrition per ~85 g · a palm-sized piece (~3 oz)

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 81.

Less a 0.5 anti-nutrient penalty.

What it feeds primary sources only

Systems

Pathways

Overview

Bison meat comes from the American bison (buffalo), traditionally hunted by Indigenous peoples and now sustainably farmed across North America. Compared to conventional beef, bison contains 25% more protein per serving while delivering substantially lower saturated fat and cholesterol—critical advantages for cardiovascular health in aging populations. Its superior micronutrient density includes notably high selenium (a trace mineral essential for antioxidant defense and thyroid function), choline (vital for cognitive health and methylation), niacin (supporting energy metabolism), and potassium (critical for blood pressure regulation). The meat's favorable omega-3 to omega-6 fatty acid ratio, combined with its conjugated linoleic acid (CLA) content, supports anti-inflammatory pathways relevant to longevity. Bison's low environmental impact and grass-fed status when pastured further enhances its appeal for health-conscious consumers seeking sustainable protein sources. The combination of high-quality complete protein with micronutrient bioavailability makes bison particularly valuable for individuals prioritizing muscle preservation, metabolic optimization, and cardiovascular disease prevention during aging.

Health benefits 5

Pairs with

• Pair with leafy greens (spinach, kale) because their high vitamin K content supports bone mineralization alongside bison's phosphorus and magnesium, critical for skeletal integrity in aging
• Combine with tomato-based sauces because lycopene enhances non-heme iron absorption and synergizes with bison's selenium for comprehensive antioxidant coverage
• Serve with garlic and onions because their organosulfur compounds amplify bison's anti-inflammatory effects and support detoxification enzyme systems
• Pair with cruciferous vegetables (broccoli, Brussels sprouts) because their glucosinolates activate phase II detoxification enzymes that work synergistically with bison's micronutrient cofactors

In the kitchen

• Select grass-fed or pasture-raised bison when available, as grass feeding increases CLA content and omega-3 fatty acids compared to grain-finished meat
• Cook bison at lower temperatures (medium-rare to medium) to preserve heat-sensitive B vitamins (particularly niacin) and minimize formation of advanced glycation end products (AGEs)
• Store frozen bison in airtight vacuum-sealed packages to prevent oxidative rancidity of polyunsaturated fats; use within 3-4 months for optimal nutrient retention
• Incorporate ground bison into Mediterranean-style meals rather than high-heat searing, which can degrade choline bioavailability

When to eat it midday

Consuming bison at midday or with lunch allows optimal digestion and amino acid absorption to support afternoon metabolic demands and protein synthesis when insulin sensitivity peaks. Lunch-time consumption enables better distribution of protein intake across multiple meals (maximizing muscle protein synthetic response vs. concentrated breakfast/dinner patterns)

Breaks a fast

Best avoided

• late evening (within 2 hours of sleep) for individuals sensitive to high protein loads before rest

While bison can break a fast, pairing with vegetables and healthy fats optimizes nutrient bioavailability and digestion