Beef, variety meats and by-products, heart, 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 | 0 MG | 0% | |
| Thiamin | 0.1 MG | 8% | |
| Riboflavin | 1.2 MG | 93% | |
| Niacin | 6.7 MG | 42% | |
| Pantothenic acid | 1.6 MG | 32% | |
| Vitamin B-6 | 0.2 MG | 14% | |
| Folate, total | 5 UG | 1% | |
| Choline, total | 228.8 MG | 42% | |
| Vitamin B-12 | 10.8 UG | 450% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% | |
| Vitamin K (phylloquinone) | 0.5 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 5 MG | 0% | |
| Iron, Fe | 6.4 MG | 35% | |
| Magnesium, Mg | 21 MG | 5% | |
| Phosphorus, P | 254 MG | 20% | |
| Potassium, K | 219 MG | 5% | |
| Sodium, Na | 59 MG | 3% | |
| Zinc, Zn | 2.9 MG | 26% | |
| Copper, Cu | 0.6 MG | 62% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 38.9 UG | 71% |
Nutrition Highlights
- Excellent source of protein with 28.5g per 100g, great for muscle building and recovery.
- Good source of Iron, Fe (35% DV).
- Good source of Phosphorus, P (20% DV).
- Good source of Zinc, Zn (26% DV).
- Rich source of Copper, Cu (62% of Daily Value per 100g).
- Rich source of Selenium, Se (71% of Daily Value per 100g).
About Beef, variety meats and by-products, heart, cooked, simmered
This nutrient-dense organ meat is a powerhouse of essential nutrients, offering a rich source of high-quality protein and vital micronutrients. With nearly 28.5 grams of protein per 100 grams, it provides all the essential amino acids needed for muscle maintenance and repair. It's also remarkably low in carbohydrates and contains no fiber, making it suitable for low-carb and ketogenic diets. The fat content is moderate at 4.7 grams per serving, with a favorable profile that includes both saturated and unsaturated fats. Perhaps most notably, it's an excellent source of iron, zinc, and B vitamins, particularly vitamin B12, which is crucial for red blood cell formation and neurological function.
In culinary applications, this versatile ingredient is prized for its unique texture and rich, slightly gamey flavor. It's commonly prepared by simmering or braising, which helps tenderize the meat and develop deep, complex flavors. Many cultures incorporate it into traditional dishes, from hearty stews and soups to grilled skewers and pâtés. It can be sliced thin for quick cooking or left in larger pieces for slow-cooked preparations. When preparing this ingredient, it's important to clean it thoroughly and remove any tough membranes before cooking. Its robust flavor pairs well with aromatic herbs, spices, and acidic ingredients like vinegar or wine, which can help balance its intensity. For those new to organ meats, starting with well-seasoned dishes can make it more approachable while still allowing you to benefit from its impressive nutritional profile.
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