Beef, variety meats and by-products, brain, raw
* 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 | 10.7 MG | 12% | |
| Thiamin | 0.1 MG | 8% | |
| Riboflavin | 0.2 MG | 15% | |
| Niacin | 3.6 MG | 22% | |
| Pantothenic acid | 2.0 MG | 40% | |
| Vitamin B-6 | 0.2 MG | 13% | |
| Folate, total | 3 UG | 1% | |
| Vitamin B-12 | 9.5 UG | 396% | |
| Vitamin A, RAE | 7 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 1.0 MG | 7% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 43 MG | 3% | |
| Iron, Fe | 2.6 MG | 14% | |
| Magnesium, Mg | 13 MG | 3% | |
| Phosphorus, P | 362 MG | 29% | |
| Potassium, K | 274 MG | 6% | |
| Sodium, Na | 126 MG | 5% | |
| Zinc, Zn | 1.0 MG | 9% | |
| Copper, Cu | 0.3 MG | 32% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 21.3 UG | 39% |
Nutrition Highlights
- Good source of protein with 10.9g per 100g.
- Good source of Phosphorus, P (29% DV).
- Good source of Copper, Cu (32% DV).
- Good source of Selenium, Se (39% DV).
- Good source of Niacin (22% DV).
- Good source of Pantothenic acid (40% DV).
About Beef, variety meats and by-products, brain, raw
This organ meat is a nutrient-dense option that provides a rich source of protein, delivering nearly 11 grams per 100-gram serving. It's particularly notable for its fat content, which comes from a mix of saturated and unsaturated fats, contributing to its distinctive texture and flavor. While it contains no fiber, it's low in carbohydrates, making it a choice that fits well into low-carb or ketogenic eating patterns. However, it's important to note that, like other organ meats, it can be high in cholesterol and certain micronutrients, so moderation is key, especially for those monitoring their intake for heart health.
In the kitchen, this ingredient is prized in many traditional cuisines for its unique taste and creamy texture. It's often prepared by gently poaching, frying, or incorporating it into pâtés and terrines, where its delicate flavor can shine. In some cultures, it's featured in hearty stews or served as a delicacy alongside bold seasonings to balance its richness. Because of its perishable nature, it's best enjoyed fresh and handled with care to ensure food safety. For those looking to diversify their protein sources or explore nutrient-rich organ meats, this option offers both culinary interest and a boost of essential nutrients.
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