Beef, variety meats and by-products, brain, cooked, simmered
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 10.5 MG | 12% | |
| Thiamin | 0.1 MG | 6% | |
| Riboflavin | 0.2 MG | 17% | |
| Niacin | 3.6 MG | 23% | |
| Pantothenic acid | 1.2 MG | 24% | |
| Vitamin B-6 | 0.1 MG | 8% | |
| Folate, total | 5 UG | 1% | |
| Choline, total | 490.9 MG | 89% | |
| Vitamin B-12 | 10.1 UG | 421% | |
| Vitamin A, RAE | 6 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 1.7 MG | 11% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0.1 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 9 MG | 1% | |
| Iron, Fe | 2.3 MG | 13% | |
| Magnesium, Mg | 12 MG | 3% | |
| Phosphorus, P | 335 MG | 27% | |
| Potassium, K | 244 MG | 5% | |
| Sodium, Na | 108 MG | 5% | |
| Zinc, Zn | 1.1 MG | 10% | |
| Copper, Cu | 0.2 MG | 26% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 21.8 UG | 40% |
Nutrition Highlights
- Good source of protein with 11.7g per 100g.
- Good source of Phosphorus, P (27% DV).
- Good source of Copper, Cu (26% DV).
- Good source of Selenium, Se (40% DV).
- Good source of Niacin (23% DV).
- Good source of Pantothenic acid (24% DV).
About Beef, variety meats and by-products, brain, cooked, simmered
This organ meat is a rich source of several essential nutrients, particularly vitamin B12, iron, and zinc. A 100-gram serving provides over 1000% of the daily value for vitamin B12, which is crucial for nerve function and red blood cell formation. It also contains significant amounts of selenium, phosphorus, and copper. However, it's worth noting that this food is very high in cholesterol, with a single serving containing more than 1000 mg - far exceeding the recommended daily limit for most adults.
In culinary applications, this ingredient is considered a delicacy in many cultures, particularly in French, Mexican, and Asian cuisines. It's often prepared by simmering or poaching to achieve a tender texture, then served with rich sauces or incorporated into traditional dishes like tacos de sesos or cervelle de veau. Some chefs also bread and fry it for a crispy exterior. Due to its delicate nature and strong flavor, it's typically used in specialized recipes rather than as an everyday protein source. When preparing it, proper handling and thorough cooking are essential for food safety.
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