Beef, variety meats and by-products, lungs, 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 | 38.5 MG | 43% | |
| Thiamin | 0.0 MG | 4% | |
| Riboflavin | 0.2 MG | 18% | |
| Niacin | 4 MG | 25% | |
| Pantothenic acid | 1 MG | 20% | |
| Vitamin B-6 | 0.0 MG | 2% | |
| Folate, total | 11 UG | 3% | |
| Vitamin B-12 | 3.8 UG | 159% | |
| Vitamin A, RAE | 14 UG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 10 MG | 1% | |
| Iron, Fe | 8.0 MG | 44% | |
| Magnesium, Mg | 14 MG | 3% | |
| Phosphorus, P | 224 MG | 18% | |
| Potassium, K | 340 MG | 7% | |
| Sodium, Na | 198 MG | 9% | |
| Zinc, Zn | 1.6 MG | 15% | |
| Copper, Cu | 0.3 MG | 29% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 44.3 UG | 81% |
Nutrition Highlights
- Low in calories with 92 kcal per 100g.
- Good source of protein with 16.2g per 100g.
- Very low in fat (2.5g per 100g).
- Good source of Iron, Fe (44% DV).
- Good source of Copper, Cu (29% DV).
- Rich source of Selenium, Se (81% of Daily Value per 100g).
About Beef, variety meats and by-products, lungs, raw
Often overlooked in modern diets, this organ meat comes from the respiratory system of cattle and is consumed raw in certain culinary traditions. It is a lean protein source, providing 16.2 grams of protein per 100 grams while containing only 2.5 grams of fat, making it a relatively low-calorie option at 92 calories per serving. With zero carbohydrates and no fiber, it fits well into low-carb and ketogenic eating patterns. Organ meats like this are nutrient-dense, often rich in B vitamins, iron, and other minerals, though specific micronutrient data would be needed to detail those benefits fully.
In cooking, it is most commonly used in ethnic dishes where organ meats are traditional, such as in certain European, Asian, or Latin American recipes. It may be sliced thin for quick cooking, added to soups or stews for depth of flavor, or prepared as part of a mixed organ meat dish. Because it is consumed raw in some preparations, food safety is a key consideration—proper handling, sourcing from reputable suppliers, and adherence to safe food practices are essential to minimize the risk of foodborne illness.
Compare Beef, variety meats and by-products, lungs, raw
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