Know what’s on your plate
Beef heart
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 112 kcal —
- Protein 18 g 35%
- Carbohydrate 0.1 g 0%
- Fat 3.9 g 5%
- Saturated fat 1.4 g 7%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 98 mg 4%
- Cholesterol 124 mg 41%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 2 mg 2%
- Vitamin E 0.22 mg 1%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.24 mg 20%
- Riboflavin (B2) 0.91 mg 70%
- Niacin (B3) 7.5 mg 47%
- Pantothenic acid (B5) 1.8 mg 36%
- Vitamin B6 0.28 mg 16%
- Folate (B9) 3 µg 1%
- Vitamin B12 8.6 µg 356%
Minerals
- Calcium 7 mg 1%
- Iron 4.3 mg 24%
- Magnesium 21 mg 5%
- Phosphorus 212 mg 17%
- Potassium 287 mg 6%
- Zinc 1.7 mg 15%
- Copper 0.4 mg 44%
- Manganese 0.04 mg 2%
- Selenium 21.8 µg 40%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 112 | 18 g | 0.1 g | 3.9 g |
| 1 × oz | 28.4 g | 32 | 5 g | 0 g | 1.1 g |
| 2 × oz | 56.7 g | 64 | 10 g | 0.1 g | 2.2 g |
| ½ × oz | 14.2 g | 16 | 2.5 g | 0 g | 0.6 g |
| 3 × oz | 85.1 g | 95 | 15 g | 0.1 g | 3.4 g |
| 4 × oz | 113.4 g | 127 | 20 g | 0.2 g | 4.5 g |
Similar foods
Questions about Beef heart
How do you prepare beef heart before cooking?
Trim away the tough outer membrane, visible fat and any tubes or gristly sections, then cut the heart open and remove the firm inner seams. Slice it across the grain for quick cooking, or leave it in larger pieces for a slow-cooked dish.
How long should you cook beef heart?
For a tender, steak-like result, cut it into thin slices and sear in a very hot pan for about 2–3 minutes per side; avoid overcooking, which makes it tough. For a stew, simmer gently for about 1½–2 hours, until a fork slips in easily.
What dishes can you make with beef heart?
Beef heart is famously used for Peruvian anticuchos: marinate cubes with garlic, vinegar, cumin and chilli, thread them on skewers, then grill or barbecue until browned. You can also slice it for a quick stir-fry or braise it with onions and stock.
How should you store beef heart?
Keep raw beef heart covered in the fridge and use it within 1–2 days, or freeze it in an airtight, labelled pack. Defrost it in the fridge, and refrigerate cooked heart promptly in a covered container.
How do you choose beef heart at the butcher's?
Look for a firm, moist heart with a deep red colour and a clean, fresh smell. Ask for it trimmed if you want to save preparation time, or request it whole if you plan to cut it into cubes or steaks yourself.
Is beef heart more like beef liver or beef kidney nutritionally?
It is closer to kidney in protein and fat: beef heart has 18 g protein and 3.9 g fat per 100 g, compared with 17.4 g and 3.09 g in beef kidney. Liver has more protein, at 20.4 g, and much more vitamin B12, at 59.3 µg per 100 g.
Which nutrients stand out in beef heart?
Beef heart is a source of iron and is high in vitamin B12, riboflavin and niacin. A 100 g portion provides 4.3 mg iron and 8.6 µg vitamin B12.
Source: USDA FoodData Central 168625 · per 100 g · carbohydrate per EU label, fibre excluded
