Lamb, 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 | 5 MG | 6% | |
| Thiamin | 0.4 MG | 31% | |
| Riboflavin | 1.0 MG | 76% | |
| Niacin | 6.1 MG | 38% | |
| Pantothenic acid | 2.6 MG | 53% | |
| Vitamin B-6 | 0.4 MG | 23% | |
| Folate, total | 2 UG | 1% | |
| Vitamin B-12 | 10.3 UG | 427% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 6 MG | 0% | |
| Iron, Fe | 4.6 MG | 26% | |
| Magnesium, Mg | 17 MG | 4% | |
| Phosphorus, P | 175 MG | 14% | |
| Potassium, K | 316 MG | 7% | |
| Sodium, Na | 89 MG | 4% | |
| Zinc, Zn | 1.9 MG | 17% | |
| Copper, Cu | 0.4 MG | 44% | |
| Manganese, Mn | 0.0 MG | 2% | |
| Selenium, Se | 32 UG | 58% |
Nutrition Highlights
- Good source of protein with 16.5g per 100g.
- Good source of Iron, Fe (26% DV).
- Good source of Copper, Cu (44% DV).
- Rich source of Selenium, Se (58% of Daily Value per 100g).
- Good source of Thiamin (31% DV).
- Rich source of Riboflavin (76% of Daily Value per 100g).
About Lamb, variety meats and by-products, heart, raw
This organ meat comes from the heart of a young sheep and is known for its dense, lean texture and rich, slightly gamey flavor. It's an excellent source of high-quality protein, providing over 16 grams per 100-gram serving, which supports muscle maintenance and repair. The fat content is relatively low at just 5.7 grams per 100 grams, with minimal saturated fat, making it a leaner choice compared to many other red meat cuts. It also contains no carbohydrates or fiber, fitting well into low-carb and ketogenic dietary patterns.
Nutritionally, this cut stands out for its high concentration of essential nutrients such as iron, zinc, and B vitamins—especially vitamin B12, which is crucial for nerve function and red blood cell formation. These nutrients are more bioavailable in organ meats than in muscle meats, making it a nutrient-dense option for those looking to boost their intake of key minerals and vitamins. Its low carbohydrate content also makes it suitable for people managing blood sugar levels.
In the kitchen, it's often prepared by slow-cooking, braising, or grilling to tenderize its firm texture. It's a popular ingredient in traditional dishes across various cultures, such as Middle Eastern kebabs, British offal recipes, and hearty stews. Before cooking, it's best to trim away any tough connective tissue or membranes. Because of its strong flavor, it pairs well with bold seasonings, herbs like rosemary or thyme, and acidic ingredients such as vinegar or citrus to balance its richness.
Compare Lamb, variety meats and by-products, heart, raw
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