Lamb, variety meats and by-products, brain, cooked, braised
* 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 | 12 MG | 13% | |
| Thiamin | 0.1 MG | 9% | |
| Riboflavin | 0.2 MG | 18% | |
| Niacin | 2.5 MG | 15% | |
| Pantothenic acid | 1.0 MG | 20% | |
| Vitamin B-6 | 0.1 MG | 6% | |
| Folate, total | 5 UG | 1% | |
| Vitamin B-12 | 9.3 UG | 385% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 12 MG | 1% | |
| Iron, Fe | 1.7 MG | 9% | |
| Magnesium, Mg | 14 MG | 3% | |
| Phosphorus, P | 337 MG | 27% | |
| Potassium, K | 205 MG | 4% | |
| Sodium, Na | 134 MG | 6% | |
| Zinc, Zn | 1.4 MG | 12% | |
| Copper, Cu | 0.2 MG | 23% | |
| Manganese, Mn | 0.1 MG | 3% | |
| Selenium, Se | 12 UG | 22% |
Nutrition Highlights
- Good source of protein with 12.6g per 100g.
- Good source of Phosphorus, P (27% DV).
- Good source of Copper, Cu (23% DV).
- Good source of Selenium, Se (22% DV).
- Good source of Pantothenic acid (20% DV).
- Rich source of Vitamin B-12 (385% of Daily Value per 100g).
About Lamb, variety meats and by-products, brain, cooked, braised
This organ meat is a nutrient-dense food derived from the central nervous system of young sheep. When prepared through braising, it becomes tender and develops a mild, delicate flavor that many find appealing. A 100-gram serving provides a substantial amount of high-quality protein while remaining relatively low in calories compared to other meat cuts. The protein content supports muscle maintenance and various bodily functions, making it valuable for those seeking to meet their protein needs through diverse sources.
The nutritional profile is particularly notable for its fat content, which includes both saturated and unsaturated fats. While it contains no carbohydrates or fiber, it's rich in several essential nutrients that support brain health and nervous system function. The preparation method of braising helps break down the tissue, making nutrients more bioavailable. This organ meat is commonly incorporated into traditional dishes across various cultures, often sautéed with herbs and spices, or used in pâtés and terrines. Some chefs also bread and pan-fry it for a crispy exterior while maintaining the soft interior texture. Due to its richness, typical serving sizes are modest, making it an occasional rather than daily protein choice for most people.
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