While it may be considered taboo in many cultures, guinea pigs are consumed in some parts of the world and do offer fairly substantial nutrition. Guinea pigs are eaten throughout South America, where they are called cuy, as well as in some Sub-Saharan African nations. Several American television programs focusing on world cuisines have featured chefs who visit parts of South America to eat cuy as a sort of dare-devil display. Most people in the western world are familiar with guinea pigs as house-pets and therefore reluctant or even disgusted by the idea of eating these small mammals.
It is difficult to find accurate nutritional data on cuy meat, as there isn't a lot of rigorous nutritional study in nations where they are commonly eaten. This webpage states guinea pig meat is about 19-20% protein, which is more then beef! This webpage also notes that cuy meat is only about 8% fat, which is quite lean compared with other animals raised for meat. Unfortunately, there are no web resources which share the more intricate details of cuy nutrition, such as the vitamin and mineral content of the meat. All around, cuy can be considered a good source of protein and many people around the world hope they will become a more widely raised, sustainable source of meat.
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