Beef, variety meats and by-products, heart, 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 | 2 MG | 2% | |
| Thiamin | 0.2 MG | 20% | |
| Riboflavin | 0.9 MG | 70% | |
| Niacin | 7.5 MG | 47% | |
| Pantothenic acid | 1.8 MG | 36% | |
| Vitamin B-6 | 0.3 MG | 16% | |
| Folate, total | 3 UG | 1% | |
| Vitamin B-12 | 8.6 UG | 356% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 7 MG | 1% | |
| Iron, Fe | 4.3 MG | 24% | |
| Magnesium, Mg | 21 MG | 5% | |
| Phosphorus, P | 212 MG | 17% | |
| Potassium, K | 287 MG | 6% | |
| Sodium, Na | 98 MG | 4% | |
| Zinc, Zn | 1.7 MG | 15% | |
| Copper, Cu | 0.4 MG | 44% | |
| Manganese, Mn | 0.0 MG | 2% | |
| Selenium, Se | 21.8 UG | 40% |
Nutrition Highlights
- Low in calories with 112 kcal per 100g.
- Good source of protein with 17.7g per 100g.
- Good source of Iron, Fe (24% DV).
- Good source of Copper, Cu (44% DV).
- Good source of Selenium, Se (40% DV).
- Good source of Thiamin (20% DV).
About Beef, variety meats and by-products, heart, raw
This nutrient-dense organ meat is an excellent source of high-quality protein, providing nearly 18 grams per 100-gram serving. It's particularly rich in essential vitamins and minerals, including B vitamins (especially B12), iron, zinc, and selenium. The high iron content, primarily in the form of heme iron, makes it especially beneficial for those looking to boost their iron intake naturally. With minimal fat content and zero carbohydrates, it's a lean protein option that can fit well into various dietary patterns.
In culinary applications, this organ meat is valued for its distinct flavor and tender texture when properly prepared. It's commonly used in traditional dishes across many cultures, from Mexican barbacoa to Peruvian anticuchos. The meat can be sliced thin for quick cooking methods like stir-frying or slow-cooked for tender, flavorful results in stews and braises. Many chefs recommend soaking it in milk or a vinegar solution before cooking to help mellow its strong flavor. When incorporating it into your diet, it's best to source from reputable suppliers and ensure proper handling and cooking to maintain food safety.
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