Know what’s on your plate
Beef lungs
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 92 kcal —
- Protein 16 g 32%
- Carbohydrate 0 g 0%
- Fat 2.5 g 3%
- Saturated fat 0.9 g 4%
- Fibre 0 g 0%
- Sodium 198 mg 9%
- Cholesterol 242 mg 81%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 14 µg 2%
- Vitamin C 38.5 mg 43%
- Thiamin (B1) 0.05 mg 4%
- Riboflavin (B2) 0.23 mg 18%
- Niacin (B3) 4 mg 25%
- Pantothenic acid (B5) 1 mg 20%
- Vitamin B6 0.04 mg 2%
- Folate (B9) 11 µg 3%
- Vitamin B12 3.8 µg 159%
Minerals
- Calcium 10 mg 1%
- Iron 8 mg 44%
- Magnesium 14 mg 3%
- Phosphorus 224 mg 18%
- Potassium 340 mg 7%
- Zinc 1.6 mg 15%
- Copper 0.26 mg 29%
- Manganese 0.02 mg 1%
- Selenium 44.3 µg 81%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 92 | 16 g | 0 g | 2.5 g |
| 1 × oz | 28.4 g | 26 | 4.6 g | 0 g | 0.7 g |
| 2 × oz | 56.7 g | 52 | 9.2 g | 0 g | 1.4 g |
| ½ × oz | 14.2 g | 13 | 2.3 g | 0 g | 0.4 g |
| 3 × oz | 85.1 g | 78 | 14 g | 0 g | 2.1 g |
| 4 × oz | 113.4 g | 104 | 18 g | 0 g | 2.8 g |
Similar foods
- Bovine lungraw75 kcal / 100 g
- Veal lungraw88 kcal / 100 g
- Lamb lungsraw95 kcal / 100 g
- Pork lungsfresh, variety meats and by-products, raw85 kcal / 100 g
- Beef tongueraw224 kcal / 100 g
- Beef heartraw112 kcal / 100 g
- Sheep lungsraw90 kcal / 100 g
- Goat lung offalraw95 kcal / 100 g
- Mutton lungsraw94 kcal / 100 g
- Ox tongueraw178 kcal / 100 g
Questions about Beef lungs
How do you prepare beef lungs before cooking?
Rinse them well, then cut away the windpipe and any firm tubes or membranes; slice the lung into manageable pieces. Soaking in cold water for about 30 minutes can help draw out blood, after which you should rinse and drain it.
How long should you cook beef lungs?
Simmer the pieces gently in water or stock for about 1½–2 hours, until tender; keep them submerged, as lung tends to float. Drain, slice, then brown briefly in a hot pan if you want a firmer, more savoury finish.
What can you make with beef lungs?
Use cooked, sliced lung in an offal stew, or brown it with onions and spices and serve with rice or flatbread. Traditional haggis is made with sheep’s pluck, including lung, rather than beef lung.
How should you store beef lungs?
Keep raw beef lungs covered in the fridge and cook them within a day or two. Freeze them in meal-sized portions if you will not use them soon; thaw in the fridge, not on the worktop.
Can you eat beef lungs raw or undercooked?
No: cook beef lungs thoroughly before eating, as you would other offal. Simmer until fully cooked through, rather than relying on browning the outside.
Which has more protein, beef lungs or beef heart?
Beef heart has more, with 17.7 g per 100 g against 16 g in beef lungs. Beef lungs have less fat: 2.5 g per 100 g.
Which minerals stand out in beef lungs?
Beef lungs are a source of iron and selenium: a 100 g portion provides 8 mg of iron and 44.3 µg of selenium.
Source: USDA FoodData Central 168628 · per 100 g · carbohydrate per EU label, fibre excluded
