Know what’s on your plate
Chicken heart
Calories & nutrition facts
all classes, raw
Nutrition facts
Per 100 g% DV- Calories 153 kcal —
- Protein 16 g 31%
- Carbohydrate 0.7 g 0%
- Fat 9.3 g 12%
- Saturated fat 2.7 g 13%
- Fibre 0 g 0%
- Sodium 74 mg 3%
- Cholesterol 136 mg 45%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 9 µg 1%
- Vitamin C 3.2 mg 4%
- Thiamin (B1) 0.15 mg 13%
- Riboflavin (B2) 0.73 mg 56%
- Niacin (B3) 4.9 mg 31%
- Pantothenic acid (B5) 2.6 mg 51%
- Vitamin B6 0.36 mg 21%
- Folate (B9) 72 µg 18%
- Vitamin B12 7.3 µg 304%
Minerals
- Calcium 12 mg 1%
- Iron 6 mg 33%
- Magnesium 15 mg 4%
- Phosphorus 177 mg 14%
- Potassium 176 mg 4%
- Zinc 6.6 mg 60%
- Copper 0.35 mg 38%
- Manganese 0.09 mg 4%
- Selenium 4.3 µg 8%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 153 | 16 g | 0.7 g | 9.3 g |
| 1 × heart | 6.1 g | 9 | 0.9 g | 0 g | 0.6 g |
| 1 × unit (yield from 1 lb ready-to-cook chicken) | 1.8 g | 3 | 0.3 g | 0 g | 0.2 g |
| 2 × heart | 12.2 g | 19 | 1.9 g | 0.1 g | 1.1 g |
| ½ × heart | 3.1 g | 5 | 0.5 g | 0 g | 0.3 g |
| 3 × heart | 18.3 g | 28 | 2.8 g | 0.1 g | 1.7 g |
| 4 × heart | 24.4 g | 37 | 3.8 g | 0.2 g | 2.3 g |
Similar foods
- Turkey heartall classes, raw140 kcal / 100 g
- Chicken liverall classes, raw119 kcal / 100 g
- Lamb heartvariety meats and by-products, raw122 kcal / 100 g
- Chicken gizzardall classes, raw94 kcal / 100 g
- Poultry liverraw134 kcal / 100 g
- Beef heartraw112 kcal / 100 g
- Veal heartvariety meats and by-products, raw110 kcal / 100 g
- Turkey liverall classes, raw128 kcal / 100 g
- Goat heart offalraw117 kcal / 100 g
- Calf heartraw105 kcal / 100 g
Questions about Chicken heart
How do you clean chicken hearts before cooking?
Trim away any tough tubes or excess fat, then slice each heart lengthways and rinse out any clotted blood. Pat them dry well so they brown rather than steam.
How long should you cook chicken hearts?
For a quick fry, halve them and cook in a hot pan for about 5–7 minutes, turning until browned and cooked through. For a tender, less chewy result, simmer them gently in stock for 45–60 minutes.
How can you tell when chicken hearts are cooked?
Cut the largest one open: it should be steaming hot throughout, with no raw-looking centre. For a temperature check, the centre should reach 75 °C.
What dishes can you make with chicken hearts?
Thread whole hearts on skewers for grilling, or fry them with onions and garlic and serve over rice. They also work well in a rich stew, or chopped into a stuffing.
How should you store chicken hearts?
Keep raw chicken hearts sealed in the fridge and cook them within 1–2 days of buying. Freeze them if you will not use them in that time; thaw overnight in the fridge and cook promptly.
Do chicken hearts taste like liver?
No: chicken hearts have a firm, meaty bite and a mild, savoury flavour, while liver is softer and more strongly flavoured. Chicken liver has 3296 µg of vitamin A per 100 g, compared with 9 µg in chicken hearts.
Are chicken hearts nutritious?
Chicken hearts are a notably rich source of zinc, iron, copper, riboflavin, niacin, pantothenic acid and vitamin B12. A 100 g portion provides 16 g of protein.
Source: USDA FoodData Central 171458 · per 100 g · carbohydrate per EU label, fibre excluded
