Veal, 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 | 8 MG | 9% | |
| Thiamin | 0.5 MG | 43% | |
| Riboflavin | 1 MG | 77% | |
| Niacin | 6.4 MG | 40% | |
| Pantothenic acid | 2.8 MG | 56% | |
| Vitamin B-6 | 0.4 MG | 25% | |
| Folate, total | 2 UG | 1% | |
| Vitamin B-12 | 13.8 UG | 573% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 5 MG | 0% | |
| Iron, Fe | 4.2 MG | 24% | |
| Magnesium, Mg | 18 MG | 4% | |
| Phosphorus, P | 211 MG | 17% | |
| Potassium, K | 261 MG | 6% | |
| Sodium, Na | 77 MG | 3% | |
| Zinc, Zn | 1.5 MG | 13% | |
| Copper, Cu | 0.3 MG | 38% | |
| Manganese, Mn | 0.0 MG | 2% | |
| Selenium, Se | 33.3 UG | 61% |
Nutrition Highlights
- Low in calories with 110 kcal per 100g.
- Good source of protein with 17.2g per 100g.
- Good source of Iron, Fe (24% DV).
- Good source of Copper, Cu (38% DV).
- Rich source of Selenium, Se (61% of Daily Value per 100g).
- Good source of Thiamin (43% DV).
About Veal, variety meats and by-products, heart, raw
This lean cut of meat comes from the heart of young cattle and is considered an organ meat, prized for its dense nutritional profile. It is an excellent source of high-quality protein, providing 17.2 grams per 100 grams, making it a valuable option for those looking to support muscle maintenance and repair. With only 110 calories and a minimal 4 grams of fat, it's a low-calorie, nutrient-dense choice. It contains no carbohydrates or fiber, making it suitable for low-carb or ketogenic diets. Organ meats like this are also rich in essential micronutrients such as iron, zinc, and B vitamins, particularly B12, which supports energy production and red blood cell formation.
In culinary use, it is often prepared by slow-cooking, braising, or sautéing to enhance its tenderness and flavor. Due to its leanness, it benefits from moist-heat cooking methods to prevent it from becoming tough. It can be featured in hearty stews, pâtés, or grilled dishes, often paired with robust herbs and spices to complement its mild yet distinctive taste. As with other organ meats, it's best consumed in moderation due to its cholesterol content, but it remains a flavorful and nutrient-packed addition to a balanced diet.
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