Lamb, variety meats and by-products, heart, 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 | 7 MG | 8% | |
| Thiamin | 0.2 MG | 14% | |
| Riboflavin | 1.2 MG | 92% | |
| Niacin | 4.4 MG | 27% | |
| Pantothenic acid | 1.4 MG | 27% | |
| Vitamin B-6 | 0.3 MG | 18% | |
| Folate, total | 2 UG | 1% | |
| Vitamin B-12 | 11.2 UG | 467% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 14 MG | 1% | |
| Iron, Fe | 5.5 MG | 31% | |
| Magnesium, Mg | 24 MG | 6% | |
| Phosphorus, P | 254 MG | 20% | |
| Potassium, K | 188 MG | 4% | |
| Sodium, Na | 63 MG | 3% | |
| Zinc, Zn | 3.7 MG | 33% | |
| Copper, Cu | 0.6 MG | 68% | |
| Manganese, Mn | 0.1 MG | 2% | |
| Selenium, Se | 47 UG | 85% |
Nutrition Highlights
- Excellent source of protein with 25.0g per 100g, great for muscle building and recovery.
- Good source of Iron, Fe (31% DV).
- Good source of Phosphorus, P (20% DV).
- Good source of Zinc, Zn (33% DV).
- Rich source of Copper, Cu (68% of Daily Value per 100g).
- Rich source of Selenium, Se (85% of Daily Value per 100g).
About Lamb, variety meats and by-products, heart, cooked, braised
This organ meat is a nutrient-dense option that provides an impressive amount of high-quality protein, with nearly 25 grams per 100-gram serving. It's also notably low in carbohydrates and contains only about 8 grams of fat, making it a relatively lean choice among red meats. The caloric content sits at around 185 calories per 100 grams, which is moderate compared to other cuts of lamb. One thing to note is that it contains no dietary fiber, as is typical for animal products.
Nutritionally, it's a powerhouse of essential vitamins and minerals. It's particularly rich in B vitamins, including B12, riboflavin, and niacin, which support energy metabolism and red blood cell formation. It also provides important minerals like iron, zinc, and selenium, which contribute to immune function and oxygen transport in the body. Because it's an organ meat, it tends to be more nutrient-dense than muscle meats, though it's wise to consume it in moderation due to its cholesterol content.
In the kitchen, it's commonly prepared by braising, which helps tenderize the meat and develop deep, savory flavors. It can also be grilled, stewed, or pan-seared, often paired with aromatic herbs like rosemary, thyme, or garlic to complement its robust taste. It's a staple in many traditional cuisines, from Middle Eastern kebabs to British offal dishes, and is valued both for its flavor and its economical use of the whole animal.
Compare Lamb, variety meats and by-products, heart, cooked, braised
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