Beef, variety meats and by-products, spleen, 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 | 45.5 MG | 51% | |
| Thiamin | 0.1 MG | 4% | |
| Riboflavin | 0.4 MG | 28% | |
| Niacin | 8.4 MG | 53% | |
| Pantothenic acid | 1.1 MG | 22% | |
| Vitamin B-6 | 0.1 MG | 4% | |
| Folate, total | 4 UG | 1% | |
| Vitamin B-12 | 5.7 UG | 237% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 9 MG | 1% | |
| Iron, Fe | 44.6 MG | 248% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 296 MG | 24% | |
| Potassium, K | 429 MG | 9% | |
| Sodium, Na | 85 MG | 4% | |
| Zinc, Zn | 2.1 MG | 19% | |
| Copper, Cu | 0.2 MG | 19% | |
| Manganese, Mn | 0.1 MG | 3% | |
| Selenium, Se | 62.2 UG | 113% |
Nutrition Highlights
- Low in calories with 105 kcal per 100g.
- Good source of protein with 18.3g per 100g.
- Rich source of Iron, Fe (248% of Daily Value per 100g).
- Good source of Phosphorus, P (24% DV).
- Rich source of Selenium, Se (113% of Daily Value per 100g).
- Rich source of Vitamin C, total ascorbic acid (51% of Daily Value per 100g).
About Beef, variety meats and by-products, spleen, raw
This organ meat is a nutrient-dense option that provides a significant amount of high-quality protein with minimal fat and no carbohydrates. It's particularly notable for its rich content of iron and vitamin B12, both essential for maintaining healthy blood cells and preventing anemia. The high protein content makes it valuable for muscle maintenance and repair, while its low fat profile may appeal to those monitoring their fat intake. However, as with many organ meats, it's important to consider the source and quality, as well as proper handling and cooking to ensure food safety.
In culinary applications, this ingredient is commonly used in traditional dishes across various cultures, often incorporated into sausages, pâtés, or slow-cooked preparations where its unique flavor can be balanced with other ingredients. It's frequently featured in ethnic cuisines, particularly in Asian and European cooking, where it might be sliced thin for quick stir-frying or simmered in soups and stews. Some chefs recommend pairing it with bold spices and herbs to complement its distinctive taste, while others prefer to use it as a nutrient-rich addition to ground meat mixtures. When preparing this ingredient, it's typically recommended to cook it thoroughly but avoid overcooking, which can make it tough.
Compare Beef, variety meats and by-products, spleen, raw
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